Stuffed Peppers with Cabbage Rolls - Food'n'Chef

Ingredients

• 4 medium bell peppers
• 2 tbsp vegetable oil
• 4 ½ oz (125 g) rice, rinsed
• 9 oz (250 g) pork brisket, finely chopped
• 5 ½ oz (160 g) onions, diced
• 4 ½ oz (125 g or 1 medium) carrots, grated
• 1 tsp salt
• ½ tsp black pepper
• 5 fl oz (150 ml) tomato juice
• 1 bunch parsley and dill, chopped
• 2 ¼ lbs (1 kg) cabbage leaves (or grape leaves)
• 1 cup hot water
• Additional 5 fl oz (150 ml) tomato juice