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Ingredients:
• 8 medium-sized peppers,
• 1 tablespoon chopped parsley and dill.
For the sauce:
• 2-3 tomatoes,
• 2 medium onions,
• 2 tablespoons of oil,
• 1 carrot,
• 3-4 cloves of garlic,
• salt,
• ground black pepper.
Method of preparation:
Wash the peppers, cut off the top along with the stem and seeds. For 1-2 minutes put them in the uncrop, then drain them through a strainer and let them cool. Place the filling in the middle of the peppers.
Preparation of the filling: cut the onion and carrot into the noodles, brown them. The tomatoes are scalded, peeled, grated, added to the other vegetables. Roast for 5-7 minutes. At the end, add salt, black pepper, crushed garlic and chopped greens.
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