Stuffed pepper

Cut the carrot into strips and lightly fry in sunflower oil.

Add finely chopped onion and cook until ready.

After that, add the peeled and sliced tomatoes and fry for another 5-7 minutes.

Then sprinkle with salt, sugar, cinnamon, finely chopped parsley, and chill.

Wash the pepper pods, cut off the top part with the stem, remove the seeds, and dip them in salted boiling water for 2-3 minutes.

Fill the prepared peppers with filling, place them in one or two rows in a pot with sunflower oil, fill with hot water halfway, cover the pot with a lid and stew the peppers in the oven until cooked.

Place the stuffed pepper on a plate and sprinkle with parsley.