Mix the minced meat, fermented veggies and add to it the carrots, finely grated or diced. Add mild spices to taste: pepper, grated garlic, mixed herbs etc. Leave for 3-6 hours to ferment at room temperature

Wash the peppers well

Cut off the tops of the peppers and remove and discard all the seeds

Fill the empty peppers with the meat mince and the chopped, fermented vegetables mixed and fermented earlier

Into the pan put the stuffed peppers, getting them to stand upright without slanting or falling

Add water upto half the level of the pan or just below half, ensuring adequate water until the end

Start the heat and allow the water to come to a boil. After that, reduce the heat to low and allow to simmer for upto an hour

Remove the peppers and serve with a dollop of butter on top and cilantro/corriander or parsley to taste. 

Serve in the soup bowl

The stock remaining in the pan can be sipped with the peppers