Hungarian-Style Stuffed Peppers

Wash the peppers, cut off the tops with the stems, and remove the seeds and white membranes from inside, keeping the "cups" intact.

Boil the rice in salted water until half-done, about 7-8 minutes after it comes to a boil, then drain and let cool.

Finely chop one onion and mix it with the ground meat, boiled rice, eggs, one crushed garlic clove, paprika, salt, and black pepper until well combined. Fill the peppers with the mixture to about 4/5 of their volume, without packing tightly — the rice will expand further during simmering.

For the sauce, finely chop the second onion and sauté it in oil in a wide, heavy-bottomed pot until translucent, 3-4 minutes. Add the remaining garlic (2 cloves, minced) and the tomato paste, and cook, stirring, for 1 minute.

Sprinkle in the flour and stir quickly, cooking this light roux for 1 minute over low heat, making sure it doesn't burn.

Pour in the tomatoes and water, stir until smooth with no lumps, add salt, sugar, and black pepper to taste, and bring to a boil.

Place the stuffed peppers into the sauce cup-side up, cover with a lid, and simmer over low heat for 45-50 minutes, until the peppers and rice are tender.

Add the chopped parsley 5 minutes before the dish is done.

Serve hot, spooning the sauce the peppers were cooked in over the top, and finish with a generous dollop of sour cream.