Trim off the stem end of pepper with a sharp knife. Properly deseed and discard the pepper.
Steam peppers for 5 minutes. If you don’t have a steamer, put the pepper into a colander. Install it in the casserole, pour one third of boiling water, and put the lid on. It should simmer. Then cool the pepper.
Peel the carrot, parsley and celery roots. Finely shred them or finely grate them into long shreds.
Finely shred the cabbage.
Finely chop the onion. Brown it over low heat. Cool.
Preheat the tablespoon of vegetable oil in a casserole or frying pan with a thick bottom. Stew the carrot, cabbage, celery and parsley for 15 mins over low heat until they soften.
Add the salt and pepper to taste, browned onion and tomato paste. Stir.
Stuff the steamed pepper with vegetable paste. Put the stuffed peppers into the casserole.
Chop the tomatoes, and then put them into preheated saucepan with a tablespoon of vegetable oil. Braise the tomatoes in their own juice for 10-15 mins.
Rub the tomatoes through the sieve. Add one and a half glass of water, flour, salt, pepper, 1.5 tablespoon of sugar, cider vinegar and stir well.
Cover stuffed peppers with tomato paste, and bring to the boil. Braise over low heat under the lid for 20 minutes. Dress with herbs and serve to the table.