Prepare the Peppers Wash the peppers and remove the tops and seeds. Set aside.
Make the Filling In a bowl, combine ground pork, rinsed rice, chopped onion, garlic, egg, paprika, salt, and pepper. Mix until well combined but not overworked.
Stuff the Peppers Fill each pepper with the meat mixture, pressing gently but not overpacking. Reserve any leftover filling for mini meatballs to simmer in the sauce.
Prepare the Sauce In a large pot, heat oil and stir in the flour. Cook for 1 minute, then add the paprika (off heat to avoid burning). Slowly whisk in the tomato purée and water to avoid lumps. Add sugar and salt. Bring to a simmer.
Cook the Peppers Carefully place the stuffed peppers (and any leftover meatballs) into the sauce. Cover and simmer on low heat for about 45–60 minutes, until the rice and meat are fully cooked.
Serve Serve hot with crusty bread or mashed potatoes. Some also enjoy it with a dollop of sour cream.
🍽️ Optional Tips:
You can add a bay leaf or a splash of vinegar to the sauce for deeper flavor.
For a creamy finish, stir in a bit of sour cream at the end of cooking.
Would you like a vegetarian version with lentils or mushrooms instead?
