Preheat the oven to 175°C (350°F).

Core the peppers by cutting around the stems, removing seeds, and white fibers.

Use a sharp knife to slice the skin off the tomatoes, creating round disks to serve as the lids for the peppers.

Blend the remaining tomatoes with a cup of water to create a smooth tomato sauce, and set aside.

Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat.

Sauté the onions until they begin to soften and brown (about 3 minutes).

Add the tomato paste, rice, and the remaining tablespoon of oil. Sauté for another 2-3 minutes until the mixture is dry and sizzling.

Gradually add a cup of water, a quarter cup at a time, letting the mixture reduce and caramelize before adding more.

Once all the water is added, turn off the heat and stir in another half cup of water. Let the mixture cool slightly.

In a bowl, combine the ground beef, pork, cooked rice mixture, parsley, smoked paprika, dill, black pepper, and salt. Mix thoroughly.

Stuff each pepper with the meat and rice mixture, being careful not to overfill.

Press the tomato lids gently into the tops of the peppers.

Place the stuffed peppers snugly into a baking dish and pour the blended tomato sauce over them.

Add the bay leaves between the peppers, ensuring they are submerged in the liquid.

Cover the dish and bake in the preheated oven for 1 hour.