Stewed sweet peppers

However,  I will try to dispel these fears, and prove to you that it can be not only very, very tasty (though it still have to cook), but also very gentle. And, as usual, to cook it very simply and takes very little time.
So, once we prepare stewed sweet peppers, we need it. What color is up to you, but definitely fleshy and ripe. Just six ... seven pieces.

Also will need:
• two medium carrots,

• as many onions,

• three-four large tomato,

• several cloves of garlic,

• incomplete spoon of salt,

• vegetable oil for frying. Everything seems, therefore, proceed.
The pepper whole,  not cleaned from the stalk and seeds, put bake in the oven. 30 ... 35 minutes, the temperature of 180 degrees. Then put it in a jar and close tight lid. If still comes, and we'll do the rest of the ingredients in our stew of sweet peppers.

Clean the carrots,finely chop,

also do it with onions.

In a pan pour two or three tablespoons of vegetable oil and put it on the fire to warm up.
And while the oil heats, RUB the tomato halves so that the dense skin remained in my hands, but the thick juice was on the plate.

Now, when the oil is hot enough, put in onions. So ... fry three to four minutes, until he begins to golden,

and then add to it your carrot. Fry together for another few minutes.

Meanwhile take the time to cool down our peppers. It gave a lot of fluid, it should be strained. We clean from the outside, even had time to turn black, skin, seeds and stalk. Cut into narrow strips,

and put in the pan.

After a minute add tomato juice and simmer under cover over low heat, 10 to 12 minutes.

While there, one feature I forgot: a teaspoon of sugar. It, along with crushed through a press garlic and salt, put in our almost finished dish

stir and simmer so two ... three minutes.

That's all wisdom, our stewed peppers ready. It can be serve and eat immediately but it tastes better at room temperature, so you'll have to wait. Although this is a matter of taste.

But otherwise – enjoy your meal.