Remove the seeds from the pepper, add salt inside.
Add onion, garlic passed through a press, rice (I didn't steam it because I used jasmine), parsley and mint, grated tomatoes and carrots, soy sauce, ground black pepper and a little salt to the minced meat.
Mix well and let the meat brew for 30 minutes.
We fill the peppers with stuffing, I still have some meat left, and I stuffed potatoes.
Put the peppers and potatoes in a saucepan and pour the broth so that it covers the vegetables a little more than half.
Put a couple of sprigs of parsley on top, add 10 pieces of allspice. Bring to a boil, reduce the heat to a minimum and cook for about 1 hour.
Serve with sour cream or yogurt, very tasty with feta cheese or cheese-garlic cream.
Cheese and garlic cream:
Chop all the ingredients except dill in a blender.
Add the dill and stir.
The cream is sharp, so I do not recommend it to children.
The vegetables turned out to be very juicy and delicious, and the cheese cream gave them a touch of piquancy and freshness.