Peel and chop the onion, pepper and carrot, then heat in hot oil, stirring occasionally.
Wash the mushrooms well and cut them into cubes, then cook them for 10 minutes together with the other vegetables. At the end, add the rice, mix well and season. Remove from the heat and add the chopped dill and 3-4 tablespoons of tomato juice.
Wash the bell peppers, remove the core and seeds, then fill with the mushroom and rice mixture. Place in a large saucepan over them, pouring the rest of the tomato sauce and hot water until we cover the peppers. Boil for 30 minutes, then leave covered for another 30 minutes.
It can be served hot or cold with sour cream or yogurt, as everyone prefers.