Pepper wash, cut the tops together with a stalk and seed socket, remove the seeds.

Onions finely chop and fry in a pan with hot butter until Golden brown. Meat, rice, grilled onions mix, add salt, pepper and egg.

Fill the peppers with this mixture, tightly stacked in a saucepan.

To prepare the sauce: carrots to grate on a coarse grater, onion finely chopped, fry in butter, then add tomato sauce. Flour fry in a pan until Golden brown, then dilute with hot water, stir until smooth and bring to a boil. In the resulting mass, add the fried vegetables with the tomato sauce, sugar, salt to taste, ground pepper and bring to a boil.

Pepper cover with the sauce (1 inch above the upper layer; if there is not enough sauce add boiling water), put tomatoes, put on fire, bring to a boil and cover with a lid. Simmer for 40min.

When serving, season with sour cream.