👩🍳 Instructions
1️⃣ Prepare the filling
- In a bowl, mix ground meat, uncooked rice, chopped onion, garlic, paprika, salt, pepper, and egg.
- Combine thoroughly.
2️⃣ Stuff the peppers
- Fill each bell pepper with the meat mixture, leaving a little space at the top.
- Place stuffed peppers upright in a large pot or deep pan.
3️⃣ Make the sauce
- In a skillet, heat oil and sauté chopped onion until soft.
- Add tomato sauce, paprika, water/broth, salt, pepper, and sugar (optional).
- Simmer 5 minutes, then pour over the stuffed peppers.
4️⃣ Cook
- Cover the pot and simmer gently 45–60 minutes, until peppers are tender and filling is cooked through.
- Occasionally spoon sauce over the peppers.
5️⃣ Serve
- Serve hot with crusty bread or mashed potatoes.
- Optional: sprinkle fresh parsley on top.
✨ Tips
- Use slightly under-ripe bell peppers for best results — they hold their shape better.
- Make ahead: flavors improve if left in the fridge for a few hours or overnight.
- Add a dollop of sour cream when serving for authenticity.
- For extra richness, stir a little cream into the sauce before serving.
If you want, I can also make:
✅ A Facebook-ready caption
✅ A step-by-step video script
✅ A lighter or quick-cook version
Do you want me to create one of these?
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