Bring a pot of water to a boil and cook the Rice until just underdone (about 10–12 minutes), drain and set aside to cool slightly.
Heat 2–3 tablespoons of Sunflower Oil in a large skillet over medium heat, add the chopped Onion and grated Carrot and sauté until softened, about 5–7 minutes; add minced Garlic in the last minute and stir to release the aroma.
Push the vegetables to the side, add the Ground Pork to the skillet and cook until browned, breaking it up with a spoon so it’s crumbly and cooked through.
Stir the cooked rice into the meat and vegetables, then season the filling with Sweet Paprika, Salt and Black Pepper. Fold in chopped Parsley and Dill, taste and adjust seasoning as needed.
Trim the tops of the Bell Peppers, remove the cores and seeds, and spoon the filling firmly into each pepper, packing it to the top.
Place the stuffed peppers upright in a deep pot or Dutch oven. Mix together the Tomato Passata and Chicken Stock (enough to come about halfway up the peppers), add a pinch of Sugar, a little extra Salt if needed, and tuck in the Bay Leaves. Pour the sauce around the peppers.
Cover and simmer gently over low heat for 30–40 minutes, or until the peppers are tender and the filling is fully cooked through. If using an oven, bake covered at 180°C (350°F) for 30–40 minutes.
Serve the stuffed peppers hot with a spoonful of Sour Cream and a sprinkle of extra chopped Dill and Parsley on top for freshness.
