Peppers in sour cream sauce

Carefully select the peppers without damage, wash and wipe to dryness. In a small cast iron, heat the oil and put the whole peppers one or several pieces, but so that they fit freely in the oil. Fry to a light golden skin over a heat above average. Put the finished peppers in a saucepan and cover with a lid. Cut the onions into thin half rings and fry until golden. Scald the tomatoes with boiling water, remove the skin, cut out the stalk, cut and put to the onion. Simmer under the lid, stirring, until the tomatoes are ready. Pour sour cream into the pan, salt, pepper to taste, put garlic passed through the press and finely cut greens. Pour the finished sauce into a saucepan with peppers, put on a small heat and simmer for 30 minutes. To serve on the table, the peppers are laid out on a plate in a circle, tails outside and poured with sauce.