Wash green bell peppers, cut the tops off together with stem and seeds and remove all the seeds. Put prepared peppers together with cleaned tops into a boiling salted water for 2-3 minutes, then transfer to a sieve and let them drain.
Stuff prepared peppers with lamb stuffing, set stuffed peppers in a deep, well oiled saute pan, add stock to the pan, then cook over a low heart, or in a preheated oven, for 50-60 minutes. Just before the end of cooking add sour cream and onion sauce to the pan and return everything to simmer.
To make stuffing pass boneless lamb twice through a meat grinder together with raw onions, season the mixture with salt and pepper, add cooked until half-done rice and mix everything well.
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