Making the stuffed peppers:
Put the washed and cleaned of seeds peppers in a bowl. Pour hot water over them and leave for 20 min. to soften. Take them out and leave to drain. Pour oil in a pan. Chop the onions and carrot and braise them. Add the paprika, spices and beans. Pour in a little water and leave it to simmer until it boils off. Stuff the dried peppers with the resulting mixture. Dip the opening of each in flour and arrange in a tray.
Making the vine leaf rolls:
Braise the onions in a pan with a little oil. Add the rice and once it's braised a bit, add the raisins and spices. Pour in a little water and once the rice absorbs it, remove from the stove. Take a vine leaf. Put 1 tsp of the filling in the middle of it and fold in 2 of the sides. Then roll it up carefully into a tight roll. Repeat for the other vine leaves. Arrange them in the tray with the peppers.
Making the cabbage leaf rolls:
Dice the potatoes and boil them in salted water until nearly softened. In a pan with 2-3 tbsp oil, braise the finely chopped leeks, grated carrot and the garlic. Once braised a bit, add the chopped roasted peppers, the corn and spices. Add the resulting mixture to the drained potatoes. Add a little oil/olive oil and stir well. Distribute the resulting filling onto the cabbage leaves and wrap them up into rolls. Arrange in the tray with the peppers and vine leaf rolls.
Pour in water and cover the tray with foil. Bake in a 356°F (180 °C) oven about 60 min. Remove the foil and finish baking for another 15 min. until ready.