Stuffed peppers

Required:

8-10 red peppers
300 g of ground meat
70 g of rice
3 black onions
2 carrots
2 garlic cloves
dry spice
pepper
tomatoes
Clean the paprika from stems and seeds. Wash them and each (on both sides) with a knife in the cross. While the peppers are cooked, through these crosses, the fil will gradually take the liquid from the tepsia.Add black and white onions fine and oil well, then add grated carrots, minced meat and rice and fry together. Season with spice and pepper.
Clean the paprika and fill it with the prepared fillet. Close them with tomatoes. Place in a lubricated tepsy (26-28 cm) and pour some 2 cm water so that it comes to half the pepper.
Put the tepsy on the ring and cook for 1 h. During these 60 minutes, turn the peppers 2-3 times and, if necessary, add water, one 2 x.
Switch to the oven and let it burn to 180 ° C for about 30 minutes.
The dish is without a hint and I warmly recommend that you try it out these days, while the markets are full of these lovely red vegetables ?