6 large red peppers (I used mini peppers this time)
1 1/4 lbs ground beef
2 cup chopped onions
3 garlic cloves, chopped
2/3 cup cooked white rice, cooled
1 – 14 oz can of tomato sauce
Handful of chopped parsley
1 tbsp paprika
Salt and pepper
Cut off pepper tops, discard stem and chop the tops. Clean the seeds out from peppers. Heat oil in a skillet over medium – high heat. Add onions, parsley, garlic and chopped pepper pieces. Sauté until onions are soft. Transfer to a bowl, mix in rice, paprika, salt and pepper. Cool, then mix in half a can of the tomato sauce, then beef and then egg.
Fill peppers with beef mixture and stand it in a single layer in a pot. Pour remaining tomato sauce around and over peppers. Bring sauce to a boil then reduce heat to low, cover and simmer for about 20 minutes. After you can spoon sauce over the peppers and cook until tender and filling is cooked.