And fry them in a dry frying pan for about 3 minutes.
Chop the cabbage, grate the carrots on a fine grater.
Pour a little vegetable oil into a frying pan with mushrooms. brush the cabbage and carrots with oil, stirring occasionally, until the cabbage carcass is soft.
Lightly season with salt and pepper, add a pinch of basil and thyme.
Peel the pepper from the seeds and partitions, put it in a saucepan and pour hot water for 10 minutes.
Meanwhile, prepare the filling: finely chop the onion.
Fry in vegetable oil until soft, add tomato paste, chili sauce, salt (to taste), about a third of a glass of water and bring to a boil.
Drain the water from the pepper and fill the minced meat with it.
I add the filling and top up the water on top of the peppers.
Bring to a boil, turn down the gas to a minimum, and slowly boil the peppers under the lid until they become soft - about 20 minutes. These are the peppers turned out. It goes very well with mashed potatoes...