Heat the butter in a pan. Sauté mince, onion, rice and
carrot until meat is cooked (about 20 minutes). Add a little water to mixture if
necessary and simmer another 5 - 10 minutes. Cut top off capsicums carefully
and scoop out seeds and membranes. Spoon prepared stuffing into
capsicums. Place in a greased casserole dish. Immerse tomatoes in hot water for
about 10 minutes then hold under running cold water. Remove tomato skins. Place tomatoes in a dish. Break the tomatoes with a fork and
spoon pulp over the capsicums. Bake, covered, in a moderate oven
180C/350F for about 1 hour. To serve, add sour cream to the
sauce and reheat.
