Pepper - 4 pcs.
Rice - 125 g
Pork meat (brisket) - 250 g
Onions (peeled) - 160 g
Carrots (peeled) - 125 g (1pc)
Vegetable Oil - 50 ml
Cabbage or grape leaves - 1kg
Tomato juice - 150 ml
Greens (parsley, dill) without stem - 1 bunch
Salt - 1 tsp
Spices: black pepper
The first, steam cabbage leaves for 2-3 minutes in boiling water. Then cool it and cut the hard part of the sheet.
Cut it into triangles, so it was convenient to wrap. You can also use the grape leaves.
Cut the top part of Peppers, remove the seeds, rinse.
Rinse the rice, till the moment of transparent water.
In a frying pan add a little vegetable oil and fry onion, then add to the onion bacon.
Fry for 7-10 minutes.
After add rice, grated carrots. Add salt and pepper to taste, pour half of the volume of tomato juice and season with chopped herbs.
Wrap the stuffing in the cabbage / vine leaves.
Lay prepared cabbage rolls into peppers, and add to their bottom a little bit of vegetable oil (the oil doesn’t allow them to stick and allow to shine).
When peppers are ready lay them into pan vertically and pour with hot water with tomato juice.
The liquid should cover the stuffed peppers and the top slice of pepper slightly above the level.
When the boil cabbage rolls, rearrange the pan in the oven.
Cover and leave to bake at 1-1.5 hours.
Stuffed peppers are served hot, with sour cream.