Pepper stuffed with rice and vegetables

The first thing we do is to cook rice. At this time the eggplant is diced, the carrots are three. Ingredients:

• Sweet peppers - 10 pieces
• Eggplant - 1 piece
• Carrot - 1 piece
• Rice - 1 glass
• The stag - - To taste
• Oil - - To taste (for roasting)
• Sour cream - 3 st. spoons
• Tomato - 3 st. spoons
• Water - 1.5 cups
• Pepper, asafoetida, curry - - To taste

Instructions

The first thing we do is to cook rice. At this time, the eggplant is diced, carrots three on a large grater and fry in a skillet until golden brown. We weld the welded rice into a deep bowl. Mix rice and roast vegetables. Solim, pepper, mix. The filling is ready. Then we prepare peppers. To do this, we trim off the top part, cleanse the seeds, and lightly boil in a sauté pan over low heat for 5 minutes. While the peppers are cooking, prepare the sauce. To do this, mix the sour cream with tomato in a saucepan. Then add water, and a little bit of all the spices. We put it on medium heat and bring it to a boil. While the sauce is being prepared, we stuff the peppers with stuffing and densely place them in a saucepan. Fill the peppers with sauce. Sprinkle the peppers with herbs, cover the saucepan with a lid, turn on a weak fire and stew for 10 minutes.

Servings: 5-6