Toltott Paprika (Hungarian Stuffed Peppers)

6 Hungarian yellow wax peppers (or 4 yellow bells)
250 g fresh ground pork
1/2 cup of rice
1 small onion, diced
2 Tbsp oil
1 clove garlic, minced
1/2 egg
salt and ground pepper to taste
water
3 sprigs of fresh parsley
2 Tbsp flour
1 small cans of tomato paste (I've used 4 fresh tomatoes)
sugar to taste

• In a small pot of water partially cook the rice.
• Drain off liquid the and set rice aside.
• De-core the peppers, removing seeds and (inside ribs which is bitter).
• In a large skillet sauté the onions in 2 Tbsp oil until soft.
• Place the ground pork in a large bowl.
• Add the garlic, the partially cooked rice, and the egg.
• Sprinkle salt and ground pepper on the top.
• Combine meat mixture thoroughly.
• Stuff the peppers loosely with the rice-meat mixture, leaving some space as it will expand when cooked.
• Form meatballs from the remaining stuffing.
• Arrange the peppers and meatballs in a deep oven proof dish.
• Add enough water to cover the stuffed peppers part of the way.
• Add the fresh parsley to the pot.
• Place the dish in the oven and bake at 320F for 2 hours or more. Baking time will depend on the size of the peppers used.
• Remove stuffed peppers with a slotted spoon into a clean dish.
• Reserve the broth for later use.
• In a skillet make a light roux from 2 Tbsp of oil and flour.
• Add the tomato paste, stirring all the time.
• Gradually add the hot broth and stir it smooth.
• Smooth the sauce with a stick blender or force it through a fine sieve.
• Season with salt and pepper and sweeten with sugar.*
• Bring the sauce to boil and pour over the peppers.
• Let the peppers cool and place in the fridge for overnight.
• Next day slowly heat through and serve.
Stuffed peppers need overnight rest to combine and relax the flavours.

*The taste should be mildly sweet.