Stuffed with rice, prunes, sweet pepper

9-10 peppers:

200-250 g prunes

3-4 onions

1-2 carrots

1 glass rice

? glass tomato puree

salt

Blanch the peppers for 3-4 minutes in boiling water.

To soft boil the rice.

Onion peel (one head to postpone), finely chopped.

Prunes, coarsely chop, all combine, mix, stuffing the peppers.

Pending the onion and carrot finely chop and mix with tomato paste, adding water as necessary so that the mixture was too thick.

Put the peppers in a saucepan, pour the tomato-vegetable mixture.

To extinguish stuffed with rice, prunes, sweet pepper until tender.