Wash green bell peppers, remove top together with stem, and clear all the seeds. Parboil prepared peppers in salted boiling water for 2-3 minutes, then drain in a strainer. Fill with prepared stuffing (meat, rice, or vegetable), put into a pot in one or two layers, cover with broth, add butter and tomato paste, and braise covered in a preheated oven or on top of the stove for 30-40 minutes. Top with sour cream sauce just before serving.
Peppers can be served hot or cold. If serving cold — use vegetable oil instead of butter in this recipe.