I washed and cleaned the peppers, I removed the stalks. I finely chopped the parsley leaf. I cleaned and finely chopped the onion and lightly fried it in a little oil, then I added the rice, and I let it brown a little for 2-3 minutes. I took it off the heat, I added the minced meat, the egg, the salt, the pepper, a little paprika and a good spoonful of chopped parsley leaves.
I filled the peppers, and put them in a saucepan with water to boil. Meanwhile, I browned the flour in a pan, without fat or oil, I quenched it with some of the pepper juice, taking care not to make lumps, and I added the tomato paste. I salted and peppered and added a little sugar. In our country, they make a little sweet in Banat ... I let the sauce boil for a few boils. Then I put the ready-cooked peppers in a fire-resistant form, I poured the sauce over them, I added a few sprigs of thyme and I baked them for 30 minutes, at 180 degrees. They can be served with seed, if you want.