1. Prepare the Peppers:
* Wash the bell peppers thoroughly.
* Carefully cut off the tops (around the stem), about ¾ inch down. Set these “lids” aside if you wish to use them for presentation, or you can chop them up and add them to the sauce later.
* Scoop out the seeds and white membranes from inside the peppers, creating hollow shells. Rinse the insides to remove any stray seeds. Be gentle to avoid tearing the peppers.

2. Prepare the Rice:
* Rinse the ½ cup of uncooked rice under cold water until the water runs mostly clear. This removes excess starch. Some traditional recipes call for parboiling the rice for about 5-7 minutes, but using it raw works perfectly well as it will cook through in the sauce. We are using it raw in this recipe.

3. Sauté Aromatics for the Filling:
* In a medium skillet, heat 1 tablespoon of vegetable oil or lard over medium heat.
* Add the finely chopped medium onion and sauté until softened and translucent, about 5-7 minutes.
* Add the 3-4 minced garlic cloves and cook for another minute until fragrant, being careful not to burn the garlic.
* Remove from heat and let it cool slightly.

4. Make the Meat Filling:
* In a large mixing bowl, combine the ground pork and ground beef (or your chosen meat).
* Add the rinsed (uncooked) rice, the sautéed onion and garlic mixture, the lightly beaten egg, 2 tablespoons of sweet Hungarian paprika, optional ½ teaspoon of hot Hungarian paprika, chopped fresh parsley, dried marjoram (if using), 1 ½ teaspoons of salt, and ¾ teaspoon of black pepper.
* Using your hands (the best tool for this!) or a sturdy spoon, mix all the ingredients thoroughly until just combined. Be careful not to overmix, as this can make the filling tough.

5. Stuff the Peppers:
* Gently but firmly stuff each prepared pepper with the meat and rice mixture. Don’t pack it too tightly, as the rice will expand during cooking. Fill them up to the top.
* If you have any leftover filling, you can roll it into small meatballs and cook them alongside the peppers in the sauce.

6. Start the Tomato Sauce:
* In a large, heavy-bottomed pot or Dutch oven (wide enough to hold the peppers snugly in a single layer), heat 1 tablespoon of vegetable oil or lard over medium heat.
* Add the ½ finely chopped onion for the sauce and sauté until softened, about 5 minutes.
* Stir in the 2 minced garlic cloves and cook for another minute until fragrant.
* Add the 2 tablespoons of tomato paste and 1 tablespoon of sweet Hungarian paprika. Cook, stirring constantly, for 1-2 minutes. This step toasts the paprika and cooks out the raw taste of the tomato paste, deepening the flavor.

7. Build the Sauce and Add Peppers:
* Pour in the can of crushed tomatoes and the 2 cups of chicken or beef broth. Stir well to combine.
* Add the bay leaf and 1-2 teaspoons of sugar. Season with salt and pepper to taste. Remember that the filling is already seasoned, so be mindful.
* Bring the sauce to a gentle simmer.
* Carefully arrange the stuffed peppers, open side up, into the simmering sauce. They should fit snugly. If needed, add a little more broth or water so the sauce comes about two-thirds of the way up the sides of the peppers.
* If you made any meatballs from leftover filling, add them to the sauce around the peppers.
* If you saved the pepper tops, you can place them loosely on top of the peppers or tuck them into the sauce.

8. Simmer to Perfection:
* Cover the pot and reduce the heat to low. Let the peppers simmer gently for 60-75 minutes, or until the peppers are tender and the meat and rice filling is thoroughly cooked. The internal temperature of the filling should reach 165°F (74°C).
* Check occasionally to ensure the sauce isn’t simmering too vigorously or sticking to the bottom. Add a little more broth if the sauce becomes too thick.

9. Thicken the Sauce (Optional):
* If you prefer a thicker sauce, you can create a simple roux. About 10-15 minutes before the peppers are done, carefully remove about ½ cup of the simmering sauce liquid into a small bowl.
* In a separate small saucepan, melt 1-2 tablespoons of butter (or use oil) over medium-low heat. Whisk in 1-2 tablespoons of all-purpose flour and cook, whisking constantly, for 1-2 minutes to form a smooth paste (a roux).
* Gradually whisk the reserved warm sauce liquid into the roux until smooth.
* Pour this thickened mixture back into the pot with the peppers and sauce. Stir gently (as much as possible without disturbing the peppers) and let it simmer for the remaining time to allow the sauce to thicken.
* Alternatively, for a quicker method, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the simmering sauce during the last 10 minutes of cooking.

10. Rest and Serve:
* Once cooked, turn off the heat. Remove the bay leaf.
* Let the Hungarian Stuffed Peppers rest in the pot for at least 10-15 minutes before serving. This allows the flavors to meld further and the peppers to cool slightly, making them easier to handle.
* Taste the sauce one last time and adjust seasoning (salt, pepper, sugar) if needed.