Fill the pepper with water, bring to a boil and blanch for about three minutes, in the original 5 minutes, but it will be too soft. You can bring it to a soft state in the microwave (about 2 minutes).
Remove the pepper with a slotted spoon and in the same water as blanched, prepare a rich marinade. Put salt, sugar, and dissolve. Add vinegar, vegetable oil, dill seeds, Bay leaf, garlic (4 teeth), a mixture of dried herbs, a mixture of peppers, chili peppers, dill stalks. Of course, this set is optional and possible. Cover the marinade with a lid, let it infuse and cool.
Curd cheese is mixed with chopped dill and garlic.
Use a small spoon to stuff the pepper with cottage cheese. It was inconvenient, so I stuffed it with my fingers.
Put the stuffed peppers in a convenient dish (pan), carefully pour the cooled marinade. Pour on the pepper, so as not to wash the curd cheese.
Let the pepper stand for 2 hours at room temperature, and then send it to the refrigerator for the night.