Chicken-stuffed capia peppers

Ingredients

• 4 large capia peppers
• 2 medium onions (300 g)
• 1 small carrot (70 g)
• 2 green onions
• 30 ml oil
• 100 g tomato juice
• 100 g rice
• 1 kg ground chicken
• 15 g parsley
• 15 g dill
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 medium tomato (120 g)
• 400 ml borș
• 500 ml water
• 200 g sour cream
• 4 hot peppers

Preparation

1. Cut off the tops of the capia peppers and remove the seeds. Rinse them inside with cold water, taking care not to tear them. 2. Chop the onion, carrot and green onions. Heat the oil in a saucepan and sauté the vegetables for 8 minutes, until translucent. 3. Add the tomato juice and cook for another 3 minutes, stirring, until the sauce starts to bubble gently. 4. Stir in the rice, then the ground chicken, chopped parsley and dill. Add the salt and pepper and mix everything together. 5. Cut the tomato into slices for the lids. Fill the peppers without packing the mixture tightly and cover each with a slice of tomato. 6. Put the parsley and dill stems in the bottom of the pot, then arrange the peppers inside. Pour in the borș and 500 ml water, so the liquid covers them. 7. Simmer over medium heat for about 90 minutes, until the peppers are tender and the rice in the filling is cooked. Serve with sour cream and hot peppers.