In minced add onion, garlic, skipped through press, rice (I not zaparivala, because used Jasmine), parsley and mint, grated on grated tomatoes and carrot, soy sauce, black pepper and a bit of salt.
Mix well and give the meat to infuse for 30 minutes.
Fill with stuffing the peppers, I still have a bit of meat and I filled the potatoes.
Place the peppers and potatoes in a saucepan and pour the broth so that it is slightly more than half covered with vegetables.
Place a couple of parsley twigs on top, add 10 pieces of allspice. Bring to a boil, remove the heat to the minimum and cook for about 1 hour.
Serve with sour cream or yogurt, very tasty with feta cheese or cheese and garlic cream.
Cheese and garlic cream:
All the ingredients, except the dill, punching in a blender.
Add dill and stir.
The cream is sharp, so I do not recommend it to children.
Vegetables turned out very juicy and delicious, and cheese cream gave them a touch of piquancy and freshness.