We prepare our products.

Bulgur pour a glass of boiling water, cover, set aside for 15 minutes. Let swells. From peppers to cut the top off, remove the partitions with the seed.

Onions finely chop, carrots to RUB on a small grater, fry in a little oil for 5 minutes.

Tomato to slice it finely (you can remove the skin, I did not), add to the vegetables and fry over moderate heat for 5 minutes.

If after swelling remained the bulgur in water, drain it. Mix the bulgur with vegetables, cumin, chili, black pepper, tomato paste, salt to taste. I strongly recommend to add in the stuffing and parsley! This time I was cooking without it, also delicious, but! parsley is much tastier.

Stuff our peppers with bulgur. Not much we stamp, bulgur will swell further cooking. Put into a suitable container.

Mix a glass of water (and 2 cups) with tomato paste, cumin and black pepper, salt to taste. I could not resist and added half a meat cube. Pour the sauce to the peppers. Generally, of course, water may replace the broth. Further, you can all this beauty put on the fire, covering the pot with a lid and simmer on low heat for about 30 minutes, until cooked peppers. Or, like me, bake in preheated to 180-200*C oven for 40 minutes. The first 20 minutes in the oven my peppers have been under cover, then continued to get ready without her.