Prepare all the ingredients

Mushrooms peel and finely chop. Fry. Mushrooms must leave moisture, in addition, they should be lightly browned.

Then boil the rice. I chose the rice Mistral of "Japonica". It is very suitable for stuffing as the filling. The fact that it is sticky (and therefore love the stuffing, soaking up all the flavors), but on the other hand, turns to mush, keeping the shape. And the food needs to be not just delicious, you need a pleasant texture and beautiful appearance. To boil rice until half ready, take 150 ml of rice Mistral Japonica, fill it with 200 ml of cold water and place on high heat. Add salt (1/2 teaspoon of salt without top). When the water boils, reduce heat to the lowest setting, cover the rice with a lid and cook for 10 minutes.

Prepare the peppers and the tomatoes for stuffing. You need to cut the tops of vegetables, from peppers to remove seeds from the tomato pulp. Don't throw away the pulp of the tomatoes and "taps", they are still useful to us.

Slice the onion very finely.

Carrots grate on a coarse grater or finely slice.

The top of the tomatoes and peppers cut into small dice. Suggest to remove pieces of tomato skin, so the filling will get softer. Send vegetables to passerovat, adding vegetable oil.

When the vegetables are ready (will become soft and will sweat), prepare the stuffing. Fry vegetables we will need for the filling and sauce. How to calculate how many vegetables to send to the stuffing, and how much to leave? Because we all are different in terms of the vegetables (peppers and tomatoes for stuffing) as the stuffing should be exactly enough to tightly fill the peppers and tomatoes. Very simple. Fill the vegetables (peppers and tomatoes) with water and drain the water into a measuring container. Pour the water, put the rice and mushrooms and add as much vegetables as you need to the amount of toppings was the same. Add another 1/2 teaspoon of salt, freshly ground pepper, grated nutmeg and mix. Please note, it looks nice figure of Mistral Japonica :-) though He is sticky, but the rice to the rice! The filling turned out delicious, fragrant and beautiful.

Prepare the sauce. For this passerovannym to the remaining vegetables add finely chopped serdtsevinka tomatoes and continue to simmer for seven minutes. Need to spice the sauce: another 1/2 tsp of salt (without top), freshly ground pepper, nutmeg and a tablespoon of dried vegetables.

Peppers before farshirovannye and quenching need to omit one minute in boiling water. With tomatoes this execution is carried out is not necessary.

Tightly stuff the vegetable filling and put in a pot, into which poured a little vegetable oil on the bottom. Cover with the sauce, add 0.5 cups of boiling water or vegetable broth and put on a little fire. To cook stuffed meats need 30 minutes. Five minutes until cooked put in the sauce a Bay leaf. Before serving remove.

Served stuffed with meats, garnished with parsley. Bon appetit!