Stuff each pepper and make 1–2 meatballs with remaining filling.
3. Start the tomato broth
In a pot, heat oil. Add flour, cook 1 minute (light roux). Remove from heat → stir in paprika. Add tomatoes + water/broth + salt + a little sugar. Bring to a simmer.
4. Cook the stuffed peppers
Place peppers and meatballs gently into the pot. Simmer 45–60 minutes until rice and meat are fully cooked.
5. Adjust
Taste sauce and adjust salt/sugar. Serve with bread or mashed potatoes.
If you want: ✔️ Oven-baked stuffed peppers ✔️ No-rice version ✔️ Spicy paprika version
