Wash the peppers, remove the stalk, clean the seeds and ribs and grow with the knife in the cross at the bottom (to get the air to boil).
Wash the rice and leave it in cold water.
Peel an onion, finely chop it and put it to harden in 2 tablespoons of oil in a pan.
When it becomes glassy, add the drained rice and 2 tablespoons of tomato paste and cook for another 5 minutes.
Season with vegeta, pepper and leave to cool.
In a bowl, mix the minced meat with the chopped onion and rice, with the finely chopped dill, salt and pepper, mix well and leave in the fridge for 30 minutes.
Fill the peppers with the composition obtained and press well to fill well.
Put three tablespoons of oil and tomatoes without their sauce in the Crock-Pot 3.5 slow cooker bowl and sprinkle with vegetables and pepper.
Put the stuffed peppers in the bowl with the lid up. I put one upside down because they weren't staying.
Pour the tomato juice and the two tablespoons of tomato paste mixed with water so that it is level.
Sprinkle a little more vegeta.
Put the lid on and set it to "high" for 4 hours.
Serve warm with sour cream.