Stuffed bell peppers


  • 1 kg (35 oz) sweet pepper
  • 3 carrots
  • 250 g (1/2 lb) white cabbage
  • 1 parsley root
  • 400 g (14 oz) celery
  • 1.5 bulb onion
  • 2 tbsp of dairy butter
  • 2 tsp of sugar
  • 2 tsp of finely cut parsley
  • 2.5 tbsp of tomato paste
  • salt – to taste


Wash sweet peppers. Cut off the pedicle and seeds. Place peppers in the salted boiling water for 2-3 minutes, put them on the colander or sieve, and cool.


Wash and slice cabbage, carrot, parsley and celery. Stew the vegetables, salt them. Add fried bulb onion, finely cut parsley and powder the ingredients with sugar. Stuff peppers with this filling. Place them in a pan and pour with tomato sauce.

Stew peppers in the oven.

Serve chilled.

Enjoy your meal!