Stuffed Peppers

How to prepare stuffed peppers

1. For the filling: finely chop the onion and sauté it in hot oil until soft. Remove from heat and add the paprika, mixing well. Combine all the filling ingredients, including the sautéed onion, tomato paste, and egg.
   * It is recommended to use short-grain rice for this recipe, just like for cabbage rolls, although this time I used long-grain because I realized at the last moment that I did not have the other kind.
2. Cut off the tops of the peppers and remove the stems. Rinse them under running water to clean out the seeds.
3. Fill each pepper with the prepared filling, but leave about a finger width of space at the top so the filling does not overflow when the rice expands.
4. Arrange the peppers in a large pot, packed tightly so they do not tip over. Place the caps on top. Cover them with water just past halfway. Add 2 teaspoons of salt to the water and bring to a boil. When the water starts boiling, reduce heat to medium-low, cover with a lid, and let simmer for about 40-45 minutes.
6. Heat the 4 tablespoons of oil and add the flour. Stir quickly until a paste forms, then add the tomato paste mixed with 2 teaspoons paprika and 1/2 teaspoon pepper. Stir quickly and if it thickens too fast, add some hot water from the peppers using a ladle until you get a consistency that flows easily. Pour this roux over the peppers and let it come to a boil a few times until you see the sauce starting to thicken. Taste the sauce and add more salt or pepper if desired. Then reduce heat to low and let simmer gently for about 10 more minutes.
7. Serve drizzled with sauce and sour cream.

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