6 light green peppers
1 sm. can tomato puree
2 tbsp. rice
3 tbsp. oil
1/2 tsp. sugar
1 tsp. sweet paprika
9 oz. beef, minced
Parsley, chopped
Salt and pepper
1 med. onion
1 egg

Make small cuts around stems of green peppers. Discard stems, core and seeds. Rinse in cold water and let dry. Add 2 tablespoons water to the minced meat. Mix well, adding 1/4 can of tomato puree and handful of parsley, rice, salt and pepper to taste. Pour 3 tablespoons oil in medium size sauce pan. Stuff peppers with meat mixture. Arrange in sauce pan with cut ends uppermost.

Slice onion and divide into quarters. Place one quarter slice on each pepper. Dilute the remaining tomato puree with water and pour into sauce pan until peppers are almost covered. Add sugar and pinch of salt. Boil over medium heat for 45 to 50 minutes, occasionally adding water to keep level in sauce pan consistent.

Beat egg in medium size bowl, until mixture is creamy. Carefully spoon by spoon, add gravy in sauce pan until entire quantity is transferred to bowl. Return mixture to sauce pan, continue to simmer on low heat for 5 to 10 minutes, adding one teaspoon paprika powder.