Baked Stuffed Peppers (Punjene Paprike)

Ingredients:

• 3-4 tomatoes
• 2 garlic cloves
• 2 yellow onions
• 8-10 oz. ground beef
• 1 tablespoon paprika
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 1/2 cup cooked rice
• 8-9 small bell peppers (gypsy peppers are best)
• 4 oz. tomato sauce
• 2 tablespoons parsley
• Oil

Preheat the oven to 440 F.

Chop one onion, mince one garlic clove, and peel the tomatoes. 

Add the onion, garlic, and tomatoes into a baking pan with 2 tablespoons of oil,

stir, and place in the oven for 15 minutes.

Mince the remaining garlic and onion, and heat up a pot with a little bit of oil.

Add ground beef, and simmer until the meat is halfway done. 

Add seasonings, stir, and remove from heat.

Add rice in a smaller pot with one cup of water. Cook on medium heat until 

rice is halfway done. Combine rice and meat and stir well.

Cut tops of peppers, de-seed, and wash them. 

Stuff peppers with the filling and place in the baking plan.

Separately, mix 2 cups water, tomato sauce and salt. 

Pour over the peppers, add parsley, and place back in the oven. 

Bake about 1 hour, frequently turning the baking pan and the peppers around.

Serve peppers on their own or with mashed potatoes.