Stuffed peppers
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Tomato sauce
1 onion is chopped and put in a pan with a cup of water and oil; sit on the fire. When the onion has softened, add 2 tablespoons of tomato paste. Keep on the fire for another 5 minutes.
The peppers are removed, washed, drained. If brine peppers are used, keep them salted for about 2 hours.
Peel the onion and carrot, choose the rice (if necessary) and wash it.
Finely chopped meat is chopped, over it adding: 2 chopped onions, grated carrot through small grater, drained rice, chopped dill, tomato paste, salt, pepper .. Mix the composition well and fill the peppers leaving a gap 5mm for the tomato cover. Place in a saucepan, cover with water and place on the fire (add salt to taste), when it starts to boil, put it in the preheated oven. Boil over medium heat for about 1 hour, then pour in the tomato sauce. Let it boil together for another 10 minutes and add the flour dissolved in a little water. After another 10 minutes, remove from the oven and add the chopped parsley.
Serve with sour cream.