Rice and Meat Stuffed Peppers

Peel, wash and finely chop the onion.

Then clean, wash and grate the carrots. In a frying pan pour a little oil and put the onion and carrots to harden (put together).

When the vegetables soften slightly (they should not be brown, just leave them lightly) add the tomato paste. Mix well, leave for another 2 minutes and turn off the heat.

Put the washed rice over the vegetables.

Then add the minced meat, pepper, salt, thyme, other favorite spices and mix well to make a homogeneous composition.

Prepare the peppers: wash and clean the back carefully (in winter I use frozen peppers). Wash the grape leaves and scald them with boiled water (in winter I buy grape leaves in brine and wash them well).

Fill the peppers with the composition of rice, meat and vegetables - arrange them carefully in a cast iron pot or kettle. Among the peppers, put the pieces of smoked ribs and stuffed grape leaves.

After you have filled all the peppers, fill the empty spaces between them and the top layer, also from the cabbage rolls - they will boil better, the stuffing will not come out of the peppers. If you do not want to complicate with the vine sarmales, you can not put.

Pour diced red tomatoes over the cabbage rolls, arrange the green (or dried) dill threads.

Pour boiling water, enough to cover and boil for 1 hour on medium heat and 1 hour on very low heat (they bake and are much better).

After they are well cooked, let them cool a bit, serve warm with sour cream and small pieces of bacon.

Good appetite!