In a large bowl, gently mix the ground meat, about half of the chopped onion, bread, rice, dill, and salt and pepper, to taste.
Cut off the top of the peppers, remove the core and discard the seeds.
Fill each pepper with the ground meat mixture. If there is any meat left over, shape it into 3/4-inch meatballs.
In a pot just large enough to hold the peppers, sauté the rest of the chopped onion in the olive oil over medium-high heat until it is translucent and starting to brown. Stir in the tomato paste and then add the water. Reduce heat and simmer briefly, stirring now and then, to make a sauce.
Put the stuffed peppers and any additional meatballs into the sauce; add a little more water if needed to reach close to the tops of the peppers. Cover and simmer over low heat for 30 minutes or until the peppers are tender and the meat is thoroughly cooked.
Garnish with sour cream and parsley and serve.
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