Wash and dry the peppers, cut open the top and remove all the seeds and membrane, set aside.

Cook the rice halfway about 5 minutes, strain and set aside.

In a bowl, mix together the meat, spices, all the vegetables, rice, egg and parsley.

Stuff each pepper with the mixture.

Heat 3 tablespoons of oil in a large stock pot. Lightly brown the peppers on each side, just a short time, until fragrant.

Remove the peppers from the pot and set aside, reserving the oil in the pot,

Add 2 tablespoons to the warm oil and stir until smooth.

Add the ground paprika and salt, stir for a minute, taking care that it does not burn.

Add tomato purée and water, stir and let boil

Add in the peppers, turn the temperature down to medium, cover and simmer for 1 hour.

Note: if you are using large Bell peppers double the cooking time.

The sauce will reduce and thicken as the peppers cook

Serve with a side of mashed potatoes and lots of sauce.