Method

1. The peppers are boiled and cleaned, hollowed out.

2. Prepare the filling as follows.

3. Melt 60 g butter and cook until it thickens with the flour, then add the milk at the end (200 g).

4. In 60 g margarine, sauté the finely chopped onion until soft.

5. Add the grated carrots [?], let them soften and combine.

6. Add the rice and sauté briefly, then add 200 g of the sauce.

7. Stuff the peppers with the mixture and arrange them in a baking dish.

8. Cover with the sauce and bake for 1/2 hour at 150°C.