Sweet peppers stuffed with eggplant or meat

Make a notch around the sweet pepper stalk and remove it with the seeds. For mince, bake the eggplants in the oven, remove the skin from them and finely chop with a knife along with a slice of white bread previously soaked in milk. Finely chop the onion and fry in vegetable oil. Combine everything, stir thoroughly, salt, pepper, add a little crushed garlic. Stuff the pods with this mass, put the pepper stuffed with eggplant in a saucepan. Cut the tomatoes into slices, put them out lightly in a frying pan to give the juice, and pour the pepper over the juice. Add some sour cream and put the eggplant-stuffed peppers in the oven for 35-40 minutes. Sweet peppers can also be stuffed with meat. Pods (fruits) are prepared according to the previous recipe. For minced meat preparation one proceeds with meat passing through a meat grinder; then one adds crumbly rice cooked till semi-readiness, browned onions with carrots, greens, black pepper and salt. After that, fill the pepper with prepared mince, put in one or two rows in a saucepan, pour over the broth, add oil and tomato and simmer under the lid in the oven or over fire for 30-40 minutes. When serving, pour sour cream over the table.