German Stuffed Bell Peppers (Gefüllte Paprika)

In a deep skillet, cook the meat and crumble it apart. Add the onion, garlic, paprika powder, herbs and mustard and season to taste with salt and pepper. Allow to cool down a bit.

In the meantime, core and remove seeds of peppers (carve in faces if desired).

To make the filling, stir together the ground meat mixture, cooked rice and egg and fill the peppers.

Melt the butter in a deep, oven-safe skillet, add flour and stir in the skillet for a minute or two until it turns a golden caramel color.

Add the broth gradually while whisking, then stir in the tomato paste and season to taste with salt, pepper and a little sugar.

Add the stuffed bell peppers to the sauce and bake for 30 to 40 minutes or until the peppers are soft. Serve with more rice.