What to cook for dinner: non-lazy stuffed peppers

Now there are a lot of white peppers on the shelves. It is ideal for stuffing peppers. Prepare them using this recipe. The peppers are very juicy and incredibly tasty!

Ingredients for a cauldron 6 liters

 Pepper varieties belozerka) - 25-30 pcs.
 Round rice, not steamed - 300 g
 Carrots - 3-4 pcs. large (minced) + 1 pc. (for the sauce)
 Onions - 8 large onions (minced) + 1 pc. (in sauce)
 Pork shoulder meat - 1 kg
 Undercap - 300 g 
 Lard - 100 g, if the undercap is low-fat 
 Tomato juice - 1.5 l
 Tomato paste - 1 tablespoon
 Salt, pepper, bay leaf - to taste 

Preparation

Peel the stalks and seeds from the pepper. Steam the rice (pour boiling water over and leave to cool), then rinse.
Cut onion (6 pcs.) Into cubes, carrots - on a grater. Fry until half cooked.
Pass the meat, podcherevok (and bacon) through a meat grinder with 2 raw onions.
Mix frying, minced meat, rice. Salt and pepper (a little more salt than necessary).
Stuff the pepper loosely and make a depression with your finger (this will saturate the pepper and have the correct consistency).
To prepare the sauce: lightly fry the onions and carrots, pour in tomato juice, tomato paste, sugar is necessary to neutralize excess tomato acid, salt. Let it boil 
Put the pepper in the cauldron vertically. The top last layer can be horizontal. Lay the bay leaf, pour in the gravy so as to cover the pepper (no more! )
Cover with a plate on top so that the pepper does not rise during stewing.
Bring to a boil on the stove. In the oven at 190 degrees - 1.5-2 hours under the lid.