Step 1

Preheat oven to 325°F/160°C

Step 2

In a medium saucepan, add 2 tablespoons of oil and fry the onions for about 3 minutes. Add the garlic and fry for another minute. When the onions are caramelized and starting to brown, remove from heat and place in a large bowl.

Step 3

In a small saucepan, parboil the rice. Add 2 cups of water to the rice and bring to a boil, allowing to boil for about 5 minutes. Drain, rinse with cold water and add the the large bowl with onions.

Step 4

To the large bowl, add the ground meat, 1 egg, 1 teaspoon of salt, 1 generous teaspoon of paprika, and 1 teaspoon of black pepper. Using your hands, mix the ingredients together until evenly mixed.

Step 5

Cut the ends off the peppers and remove the seeds. Using your hands, gently stuff the peppers with the meat mixture. With any leftover meat, roll them into meat balls. Place the peppers and extra meatballs in a deep baking tray. It needs to be deep enough to allow the sauce to completely cover the peppers as they cook.

Step 6

Using the same medium saucepan as you used for frying the onions, heat 3 tablespoons of oil. When oil is hot, add 3 tablespoons of flour to make a roux. Fry together over medium heat for 2 minutes. Add 1 tablespoon tomato paste to the roux and fry for another minute.

Step 7

Slowly add the tomato puree to the roux mixture, while mixing the entire time to smooth out any lumps. Rinse out the tomato puree jar, filling it about halfway with water, shake and pour into the saucepan.

Step 8

Add 2 bay leaves, salt and pepper to taste. I always add Vegeta seasoning to the sauce for a richer flavor. Taste the sauce. If it is too tart, add 1 tablespoon of sugar.

Step 9

Pour the hot tomato sauce over the stuffed paprika peppers, ensure they are completely covered. If they are not fully covered, you can add some hot water to the mix until it's covered.

Step 10

Place the stuffed paprika peppers into the oven for about 1½ - 2 hours. If you see the peppers rising up and starting to burn, cover with foil. The cooking time depends on the size and thickness of the pepper, meat and rice. Check at the 90 minute mark and decide if it needs more time.

Step 11

Serve the pepper in a bowl or plate with plenty of sauce. Enjoy with generous dollop of sour cream and freshly chopped parsley.