Hearts, rinsed under running water, trim excess fat and blood vessels. Fry in small amount of vegetable oil until zolotisty, add the chopped bacon.

Fried hearts, bacon coarsely grind in a blender or mince with a large sieve.

Onions, carrots and clean the mushrooms, carrot grate, onion and slice the mushrooms and fry until Golden.

To the sauteed vegetables add hearts, bacon, grated tomato, garlic clove, chopped dill (half beam), mix well. Boil the rice until soft.

Add half the rice, season with salt and pepper, mix well, cool slightly.

Stuff cleaned from the stems and seeds of the peppers. Put in pan cut up, pour over the chicken broth or water the peppers so that they were covered up to the filling. Once the peppers are boiling, add tomato ketchup good quality with fragrant herbs and cook on low heat for 45-50 minutes. Season with salt and pepper, add a crushed clove of garlic and sour cream. Cook for another 10 minutes, add remaining chopped dill and turn off the stove and leave the peppers for at least 30 minutes.

Serve the peppers I like in large quantity of gravy, cereals Chile pepper, herbs, ground black pepper, fresh herbs and sour cream. Nice!