👨‍🍳 Instructions

1. 1

   Prepare the peppers: Wash the bell peppers, cut off the tops, and carefully remove the seeds and membranes. Set aside.

   💡 Tip: Ensure all seeds are removed for a cleaner taste.
2. 2

   Make the filling: In a large bowl, combine the ground beef, ground pork, uncooked rice, chopped onion, minced garlic, egg, sweet paprika, salt, and pepper. Mix well until all ingredients are evenly distributed.

   💡 Tip: Using a mix of beef and pork adds depth of flavor.
3. 3

   Stuff the peppers: Loosely fill each pepper with the meat and rice mixture, leaving a little space at the top as the rice will expand during cooking.

   💡 Tip: Don't overstuff, as the rice needs room to cook.
4. 4

   Prepare the sauce: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and cook, stirring, for 1-2 minutes to make a roux. Stir in the tomato paste and cook for another minute.

5. 5

   Gradually whisk in the water, ensuring no lumps form. Add the sugar, bay leaves, and salt and pepper to taste. Bring the sauce to a simmer.

   💡 Tip: Use hot water to help the sauce come together smoothly.
6. 6

   Carefully place the stuffed peppers upright into the simmering sauce. If using, top each pepper with a slice of potato.

   💡 Tip: Arrange peppers snugly to help them stand upright.
7. 7

   Cover the pot and simmer over low heat for 1 to 1.5 hours, or until the peppers are tender and the filling is fully cooked. Check occasionally and add more water if the sauce becomes too thick.

   💡 Tip: Low and slow cooking ensures tender peppers and fully cooked rice.
8. 8

   Remove bay leaves before serving. Serve hot, with a dollop of sour cream if desired.

   💡 Tip: This dish is often served with crusty bread.