Stuffed Bell Peppers with Minced Meat in Tomato Sauce

Instructions:

1. Prepare the peppers:
   Wash the bell peppers. Cut off the tops and remove the seeds and membranes. Set aside.

2. Prepare the filling:
   In a bowl, mix the minced meat, rice, chopped onion, egg, oil, salt, pepper, and paprika (if using). Mix until fully combined.

3. Stuff the peppers:
   Fill each pepper with the meat mixture. Do not overfill—leave a little space as the rice will expand.

4. Arrange in pot:
   Place the stuffed peppers upright in a deep pot. If you have leftover meat, you can roll it into small meatballs and add them too.

5. Make the sauce:
   In a bowl, mix the tomato passata with 200ml water, a pinch of salt, and the bay leaves. Pour the sauce over the peppers until almost fully covered. Add more water if needed.

6. Cook:
   Cover and simmer on low heat for about 45–60 minutes, or until the peppers and rice are fully cooked. Alternatively, you can cook them in the oven at 180°C (350°F) for 60–70 minutes.

7. Serve:
   Serve hot, optionally topped with fresh chopped parsley or dill. They go great with sour cream or crusty bread.