• 1 kg of bell pepper
  • 250 g of carrot
  • 250 g of cabbage
  • 2 1/2 tbsp of tomato sauce
  • 60 g of parsley
  • 40 g of celery
  • 120 g of bulb onion
  • 2 tbsp of sunflower oil
  • 2 tsp of sugar
  • 2 tsp of finely cut parsley


  • 120 g of tomatoes
  • 1 tbsp of wheat flour
  • 1 1/2 tbsp of sunflower oil
  • 3 tbsp of vinegar (3%)
  • 1 1/2 cups of vegetable broth
  • 1 1/2 tbsp of sugar


Wash peppers and cut off the caps and cores, remove the seeds. Dip the peppers in boiling water for 1-2 minutes. In that case they will become soft and sweet.

Wash all vegetables. Shred cabbage, chop parsley and celery. Peel carrots and grate them. Combine the ingredients and stew. Then salt the mass, mix it with chopped and slightly fried onion, tomato sauce, and sugar. Stuff the peppers with the prepared filling and arrange the peppers in a pan.


Wash and grate tomatoes, add a vegetable broth, sugar, vinegar, and salt. Stir the ingredients properly. Pour the cooked sauce above the peppers and stew them. Cool the prepared mezhyvo a little and then serve it.

Enjoy your meal!