Instructions:

1. Wash the bell peppers and remove their stems and seeds.

2. Prepare the filling. Grind the meat along with the garlic, add the washed rice, and mix well.

3. Dice the onion and sauté in lard until light brown. Remove from heat, stir in the ground paprika, and add to the meat mixture.

4. Add the egg, salt, and black pepper to the meat mixture. Season generously as the rice absorbs a lot of flavor during cooking.

5. Stuff the peppers with the meat mixture.

6. In a large pot, bring water to a boil and salt it. Once boiling, add the stuffed peppers.

7. Cook on low heat. After 10 minutes, add half of the tomato purée and a little sugar.

8. When the peppers are cooked, which takes about 45 minutes (check for doneness), make a thin roux from the lard and flour.

9. In a separate pan, heat the lard, add the flour, and sauté until it turns light brown.

10. Thicken the sauce with the roux and then add the other half of the tomato purée, bringing it to a boil.

11. Adjust the seasoning with salt and sugar if necessary.

Serve the stuffed peppers with the tomato sauce.