👩🍳 Instructions:
- Prepare the peppers:
Wash the peppers, cut off the tops, and remove seeds and membranes. Keep the tops – they’ll serve as little “lids.” - Make the filling:
In a large bowl, mix ground meat, uncooked rice, onion, garlic, egg, paprika, salt, and pepper until well combined. - Stuff the peppers:
Fill each pepper with the meat mixture, leaving a little space at the top for the rice to expand. Place the tops back on. - Make the tomato sauce:
- Heat oil or butter in a large pot.
- Sauté onion until soft, then stir in flour and paprika to make a light roux.
- Slowly add tomato juice, stirring constantly to avoid lumps.
- Season with sugar, salt, and pepper.
- Cook the peppers:
Carefully place the stuffed peppers into the sauce. Add extra water if needed so the peppers are nearly covered.
Simmer on low heat, covered, for 45–60 minutes until rice and meat are cooked through. - Serve:
Traditionally served with fresh white bread or a spoonful of sour cream on the side.
Would you like me to also include a vegetarian version (with rice, vegetables, and paprika-seasoned tomato sauce) so you have both options? 🌱