Bell pepper it is advisable to take late varieties, meaty and sweet. Well, if it will be different colors - green, yellow and red.

Pepper wash, cut off the lid and remove the seeds with all the innards. Again wash with water. After this treatment I was left with 2 kg of pepper (was originally 3 kg).

Put the peppers on a baking sheet and bake it in the oven at 180 deg C. you Need to ensure that the peppers are just slightly softened, no more. It will take about 5 minutes.

Peel the onion and chop fairly finely.

Carrots cut into long thin wedges.

Lightly fry the onion with the carrots in a pan in vegetable oil (to take one third Cup oil). Fry for a few minutes.

Onions and carrots we shift in a bowl, add a third salt and a third of the garlic (garlic press). Stir. Stuff the pepper within each spice blend a couple of teaspoons of mincemeat.

Put the pepper in a suitable container (glass, plastic, ceramics, enamelware). On the bottom it would be nice to put the umbrellas dill, horseradish leaves. Layers of pepper, pour the remaining salt and sliced garlic. Pour the vegetable oil. Imposed oppression (presses with something heavy) and leave in a cool place (in the room) for a day. Vegetables should let the juice. Making sure the pepper is completely covered with the separated juice and oil, remove the pepper to a cold (preferably below the temperature was no higher than 4 deg. C). Peppers will be ready in 3-4 weeks. If you keep it at 0 - 4 deg. TS, it will be stored until the spring.