Clean the peppers, remove the seeds, tops of peppers aside, they will serve as a kind of roof of our peppers)).

We cut the onions (not necessarily small), three carrots on a medium grater, cut the mushrooms. Mushrooms in our pepper serve as a kind of blend of flavours, the pepper-mushroom-meat - a very unique flavor turns out!

Prepare the minced meat. In the beef add the spices: salt, pepper, Basil, mushroom seasoning and give a few minutes to stand up. Cook until half-cooked basmati rice (water to salt).

Parboil the vegetables in sunflower oil. Separately onion, separate the carrots and mushrooms separately. Add the vegetables to the minced meat, stir, and only after the vegetables and meat are well mixed, add the rice. Stir again, tightly stuff the peppers in the middle of each pepper, and add cherry tomato half (tomato gives a sour taste to our sweet peppers).

Put the peppers in the pan so that they stood on top of each pepper cover with pepper lid.

Once the pepper in the pot is plump, spread around the perimeter of the pan the remaining stuffing in the center of the pan, slowly pour in the broth or warm boiled water (so that it just covered our peppers), it is best if the broth will be salty before you pour water, add salt. On top of peppers put some of the cherry tomatoes.

We cook our peppers for 20-25 minutes on low heat. After the time cover with a lid, allow half an hour to infuse, serve! I want to add that basmati rice, unlike usual, not only gives an extraordinary flavor, but also preserves the integrity of the bean, and on the second day of stuffing your peppers will look like a mess! Bon appetit!