Preparation :
Cut of the stalks and tops of approximately 12 peppers to form a lid and remove all seeds. Clean and wash the insides of the peppers and leave aside. Put margarine and thinly sliced onions in a pan and saute until the color of the onion changes. Add 3/4 glass water and previously washed rice, and cover. Cook over moderate heat for about 10 minutes. REmove the pan from heat, add the ground meat, chopped dill, black pepper, 1 teaspoon salt and knead for about 5 minutes. Pell the tomatoes, cut them into small pieces, add to the mixture and mix them all ingredients together. Stuff the peppers with this mixture, replace the lids of peppers and place in a pan. Add 2 tablespoons margarine, 2 teaspoons of salt and 1 or 1 1/2 glasses water, close the lid of the pan and cook for about 40-60 minutes on stove on moderate heat, put into a serving dish and serve.