Pick over rice, rinse it well and boil until half ready.

Sautee chopped onion in vegetable oil for 1-2 minutes, put diced carrot and fry for 2 minutes. Add 1 shredded sweet pepper and chopped garlic. Poach, stirring, for 2 minutes more. Combine rice with the fried vegetables, add salt, ground pepper and greens. Mix well.

To make sauce, dry flour until golden, cool slightly and dissolve with bouillon. Simmer for 5 minutes until thickens, add sour cream and ketchup, bring the mixture to a boil.

Carve a part of pulp of the sweep pepper pots away around stems and remove it together with stems and seeds. Rinse the pots, scald. Fill with the prepared vegetable mass, put ina buttered braxier tightly, cover with the sauce and stew, covered, for 20-30 minutes. Turn the peppers on a plate when serving, add the pot liquor and garnish with greens.