Peel, wash, and finely chop the onions.

Clean, wash, and grate the carrots. In a pan, heat a little oil and sauté the onions and carrots together.

When the vegetables have softened slightly (they should not brown, just become tender), add the tomato paste. Mix well, cook for another 2 minutes, and turn off the heat.

Add the washed rice to the vegetable mixture.

Stir in the minced meat, pepper, salt, savory, and any other favorite spices to make a well-blended filling.

Prepare the peppers by washing and carefully coring them (in winter, frozen peppers can be used). Wash the grape leaves and scald them in boiling water (or use brined leaves, thoroughly washed).

Fill the peppers with the rice, meat, and vegetable mixture, placing them neatly in a cast iron pot or kettle. Place pieces of smoked bacon and stuffed grape leaves between the peppers.

After stuffing all the peppers, fill any gaps and cover the top layer with the grape leaves; this ensures even cooking and keeps the filling inside the peppers. The grape leaves are optional.

Pour chopped tomatoes over the stuffed peppers, and arrange fresh (or dried) dill sprigs.

Pour enough boiling water to cover the peppers, then simmer for 1 hour on medium heat followed by 1 hour on low heat to enhance the flavors.

Once cooked, allow them to cool slightly before serving warm with sour cream and small bacon pieces.

Enjoy your meal!