I don't think there are people who don't like stuffed peppers. A colorful goodness on the plate. Served with cream or without, they will always be a delight.

1. In a pan, heat 3 tablespoons of oil and sauté the finely chopped onions with bay leaves and a quarter cup of water for 2-3 minutes.

2. Add 250 milliliters of tomato juice, season with salt and pepper, mix well, and let it simmer for another 2 minutes.

3. In a mixing bowl, combine minced pork with the onion mixture, chopped parsley, rice, and 100 milliliters of chicken broth. Mix thoroughly.

4. Prepare the peppers by washing and cleaning them inside. Set aside.

5. In a large pot, heat 2 tablespoons of olive oil, then sprinkle diced leek over the surface. Place the prepared peppers in the pot.

6. Optional step: In a separate pot, melt 2 tablespoons of butter, add 1 tablespoon of flour, and cook on low heat until the flour absorbs the butter. Slowly add 600 milliliters of chicken broth and 300 milliliters of tomato juice. Season with salt and pepper, mix well, and pour the sauce over the peppers.

7. Optional step: In a separate pot, melt 2 tablespoons of butter, add 1 tablespoon of flour, and cook on low heat until the flour absorbs the butter. Slowly add 600 milliliters of chicken broth and 300 milliliters of tomato juice. Season with salt and pepper, mix well, and pour the sauce over the peppers.

8. Serve the stuffed peppers hot, accompanied by fresh bread if desired. Enjoy your meal!

9. Share your stuffed pepper recipes in the comments. I'm curious to know how you prepare them!