Sweet peppers with thin walls are most suitable for canning. Wash ripe undamaged peppers thoroughly, cut off the top with the stalk, remove the seeds. Boil water in a large saucepan. Dip the peppers in it for 3 minutes, then recline in a colander and put cut side down on paper napkins.
Wash onions and carrots, peel and cut into thin strips. Peel the garlic, finely chop. Wash parsley and cilantro, dry with paper towels, finely chop the greens.
Heat vegetable oil in a frying pan. Saute onions and carrots for 3 minutes. Add garlic, herbs, salt to taste, mix and cook without a lid for another 3 minutes. Vegetables should be soft, but not boiled. With a tablespoon, fill the peppers with the resulting filling. It should be laid quite tightly, flush with the edges of the peppers.
Put the peppers prepared in this way in a sterilized jar. Jars for home canning should be prepared in advance. They must be thoroughly washed, then doused with boiling water from the inside and put on a dry, clean towel with the neck down.
Wash the hot pepper, remove the stalk and seeds, cut into small pieces. Pour tomato juice into a saucepan. Add bay leaf, hot pepper, black peppercorns and salt. Put on high heat and bring to a boil.
Pour boiling tomato juice through a fine sieve into a jar of peppers. Cover the jar with a lid and place in a pot of boiling water for 30 minutes. Then tightly close, cool at room temperature and store. Peppers will be ready to eat in a week.