Cut off the tops from the peppers and pull out the core and seeds in preparation for stuffing.

Place chopped onions on an oiled frying pan and sauté for 5-7 minutes until soft and clear.

Add the 2 chopped bell peppers, grated carrots, and finely chopped parsley. Add salt and sugar to taste. Let simmer for 7 minutes, stirring occasionally. Avoid allowing it to fry, as a brownish crust is undesirable.

Fill the prepared stuffing peppers with the filling from the frying pan and put them into a cooking pot, with the filled side up. If you have extra filling, add it loosely around the peppers in the cooking pot.

Chop 6 tomatoes in a blender, add salt and sugar to taste.

Pour chopped tomatoes over the stuffed peppers, cover the pot, and let it boil at medium heat for 40 minutes.

Garnish with chopped parsley and non-dairy sour cream before serving. Serve hot or warm.