In a well-heated pan we fry the pork cut into small cubes, add the oil, onion and carrot given by grater, heat everything 4-5 minutes over medium heat.
Add the tomato paste, salt to taste, sweet pepper, black pepper & 1-2 bay leaves for 2 minutes.
Above add the rice well washed & 400 ml of water.
Leave on medium- quick heat, stirring regularly, until the rice is still boiled.
Turn off the heat, add the chopped dill very small & let it cool a little.
In the meantime, we clean & remove the tails and seeds of the peppers leaving the covers.
Fill 1/3 of the peppers with the rice composition, put the covers.
We put the addresses filled in a deep pan, pan or cauldron, add 1 bay leaf to the desire 1 faster and 200 ml water.
Bake the peppers under the lid over medium to low heat.
We serve peppers filled with our creamy & delicious cream.
