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Method

Cut the tops off the peppers and remove seeds and membranes, keeping the peppers whole. Heat oil in a large pan and sauté the chopped onion and garlic until softened, then add the minced pork and cook until browned, breaking it apart as it cooks. Stir in the uncooked rice, tomato paste, paprika, salt and pepper, mixing well. Stuff each pepper generously with the meat and rice mixture and place them upright in a large heavy-bottomed pot or casserole. Pour the beef stock and tomato juice around the peppers, add the bay leaf, and bring to a simmer. Cover and cook gently for 45-50 minutes until the peppers are tender and the rice is cooked through. Serve hot with the cooking liquid spooned over the peppers.