Sweet Pepper 1.5 kg (10 large equal-sized pods)
For the filling:
Chicken 300g (2 pcs)
Onions 300 g (4-5 pcs)
Carrot 300 g (3-4 pcs)
Dill 30 g (1 bunch)
Oil 100 ml
600 ml water
Salt 10 g (1 tsp. Tablespoon)
Freshly ground black pepper 2 g (1/3 tsp. Tablespoons)
For the sauce:
30 g garlic (2-3 cloves)
Sour cream 20% 100 g
Oil 100 ml
Wheat Flour Extra Class, 25 g (1 tables. Spoon)
5 grams of salt (1/2 tsp. Tablespoons)
Sweet pepper stuffed with rice, vegetables and meat, a delicate sauce with real grown in the open, tomatoes - believe me, this sauce is worth some compliments - that is, perhaps, a dish that is best associated with summer.
Chicken and onions separately grind in a meat grinder, first fillet, then - onions (if the onion gets shred meat, do not worry - stuffed peppers will only benefit.
Rob carrots, rubbed on a rough grater. Half of the oil (100 ml) warm in the deep pan (then fit all the stuffing in stuffed peppers) and it is easy to fry, stirring, carrots and onions.
By fried vegetables to mix the rice and keep the fire until the rice absorbs all the oil. Then pour 600 ml of water, add salt (about 1 tsp. Tablespoon salt) and pepper to taste, cover the pan and simmer for filling stuffed peppers on minimum heat until cooked rice (about 20 minutes).
Meanwhile pods with sweet pepper cut core (to be a bit of hassle, especially if you try to do as little as possible openings, but it's worth) and select seeds. Tail peppers with stalks residues can be left to later close the hole in the pod.
To pods of pepper softened, and make it easier stuff, pepper can dip for 1 minute in boiling water. In the same boiling water and you can dip the tomatoes to peel them and use them to the sauce. Until ready to mix rice with vegetables and quick chicken chopped parsley.
Prepared peppers carefully cram filling holes close tails and put in a deep pan (if possible vertically, but it does not matter). Pour remaining oil in a pan with pepper. Peeled tomatoes and garlic for stuffed peppers cut into slices, mix with about 1/2 tsp. spoons of salt and pepper among enforce.
Pan put on fire and cook 2 minutes. Next, pour 700 ml of water and cook stuffed peppers 40 minutes over medium heat. Then carefully remove the stuffed peppers from the pan, until the liquid in which preparing a dish to mix the flour and sour cream (the best - knock blender or rub through a sieve), if necessary, add salt and bring to a boil again to frozen sauce.
Stuffed peppers can be submitted immediately, watering sauce (the rest of the sauce served separately) or, if necessary, again return them to the saucepan and reheat in a sauce.
Enjoy your meal!