I used to do peppers with raw ground beef, it was good, but the pepper separately, chop inside separately, so the harsh (or maybe just picky?). But if the pre-fry ground beef... Yummy! Juicy, crisp, all together. Boil the rice until soft, minced meat fry in butter (to spread on the preheated pan and interfere, interfere, interfere with it, season with salt and pepper).

2. Pepper clean from the core, lower for 5 minutes in salted boiling water, drain and leave to cool.

3. Put the mince in a bowl, on this same pan fry the carrots, grated on a grater and onions, add in minced meat. Tomatoes peel, cut into half to put in the stuffing. Mix well. Add the rice.

4. With a spoon fill the peppers with this mixture.

5. Set in a wide pan with a thick bottom

6. On top lay the remains of the mince, the other half of the tomatoes. To prepare sauce, water and tomato paste (lots of paste not to put). The liquid should reach almost to the top of the peppers. Simmer, covered 40-50 minutes.