We stuff our peppers with carrots. Put them in the pan with the carrots up. Now prepare the tomato juice. Tomatoes are passed through a blender, salt, add sugar to taste, pepper also to taste and stuff our peppers with them. When the juice boils, reduce the heat, add bay leaf and apple cider vinegar. Cover and simmer for 40 minutes. Only the juice should not boil, but boil slightly. By the way, my mother-in-law just stewed in store-bought tomato juice, but it tastes better at home, although if you have a little time, you can store it.