Step 1

Wash and dry the peppers, cut open the top and remove all the seeds and membrane, set aside.

Step 2

Cook the rice halfway about 5 minutes, strain and set aside.

Step 3

In a bowl, mix together the meat, spices, all the vegetables, rice, egg and parsley.

Step 4

Stuff each pepper with the mixture.

Step 5

Heat 3 tablespoons of oil in a large stock pot. Lightly brown the peppers on each side, just a short time, until fragrant.

Step 6

Remove the peppers from the pot and set aside, reserving the oil in the pot,

Step 7

Add 2 tablespoons to the warm oil and stir until smooth.

Step 8

Add the ground paprika and salt, stir for a minute, taking care that it does not burn.

Step 9

Add tomato purée and water, stir and let boil

Step 10

Add in the peppers, turn the temperature down to medium, cover and simmer for 1 hour.

Step 11

Note: if you are using large Bell peppers double the cooking time.

Step 12

The sauce will reduce and thicken as the peppers cook

Step 13

Serve with a side of mashed potatoes and lots of sauce.