Töltött Paprika

Method

Cut the tops off the peppers and carefully remove the seeds and membranes, keeping the peppers intact. Cook the rice according to packet instructions until half-cooked, then drain. Heat oil in a large frying pan and sauté the onion and garlic until softened, then add the minced pork and brown thoroughly, breaking it up as it cooks. Stir in the half-cooked rice, 1 teaspoon of paprika, salt and pepper, then remove from heat and leave to cool slightly. Stuff each pepper generously with the pork and rice mixture and arrange them upright in a casserole dish. Mix the tomato passata with stock and remaining paprika, then pour around the peppers. Cover and bake at 180°C for 45-50 minutes until the peppers are tender. Stir the soured cream through the sauce just before serving.