You should prepare all the vegetables - wash and peel the onions, garlic, carrots. Prepare the peppers - he need to remove the stalk and through the resulting hole to remove the seeds. Tomatoes wash and scalded with boiling water, peel them from the skin. (If you don't want to bother with the tomatoes - you can buy ready-made tomatoes in own juice, well or in the mood to make harvesting of tomatoes and freeze it).

My mother and grandmother cooked peppers with beef and lamb (connect these two kinds of meat in equal parts). For me it is a luxury not just because of unaffordable cost of these varieties of meat, but also because of their calories! So I replaced them with chicken breast. It's dryish meat diet in this trade becomes very juicy. But if you want a more intense meat flavor substitute chicken for beef. Rotate the meat and 100 g onion (1 onion), add the spices - 1 tsp ground black pepper, coriander, paprika, sun-dried tomatoes, thyme.

Chop onion and garlic - sauté them until transparent in a frying pan in vegetable oil, grate the carrot and add half of it to obzhivatjsya the pan to the onions. When roasting is ready, put it into the stuffing, add a glass of water, wine (also a glass) and washed rice.

All mix well. In a deep pan, pour vegetable oil and cover the bottom of the rest of the grated carrots. Now, begin to stuff the peppers tightly and put them into the pan, I try to put them lying down, because then, I think, the sauce gets inside and they become juicier. Leave a couple of tablespoons of stuffing for the sauce.

Now prepare the sauce for our peppers, which they will cook. Left us three mince the peeled tomatoes, add 1/2 tsp of black pepper, sun-dried tomatoes, paprika, cinnamon pinch, 1 crushed box of cardamom and the rest of the wine.

All carefully stir and pour the sauce on the peppers. If the liquid covers the peppers - add water, salt and cover. If the liquid will evaporate - add it periodically. 60 minutes and the dish is ready. To prepare enough and 45 minutes, but I like to add another 15 minutes to make the sauce slightly thickens, and the peppers were a little "tired".

To serve with sour cream and greens!