Prep the peppers:
Cut the top of the peppers off and remove the seeds. Set aside. (keep them as lids for later, don't throw out!)
Make the filling:
In a large skillet, over medium heat, sauté onions and carrots until soft, about 5 minutes. Add the ground meat and cook until browned, about 8–10 minutes. Stir in parsley, salt, pepper, paprika, and garlic powder. If using cheese, mix it in at this stage. (watch video below)
Stuff the peppers:
Fill each pepper with the meat mixture, pressing lightly to pack it in.
Prepare the sauce:
Heat oil in a small saucepan. Add flour and whisk to form a roux. Stir in paprika, then pour in tomato sauce and water (or broth). Add sugar if desired, and season with salt and pepper. Simmer for a few minutes until smooth.
Bake
: Place the stuffed peppers upright in a baking dish. Pour the sauce over and around them so they are mostly covered. Cover tightly with foil or a lid. Bake at 180°C (350°F) for 45–55 minutes, until the meat is fully cooked.
Optional finishing touch:
Remove the foil and bake 5–10 more minutes to lightly brown the tops.
Serve:
Sprinkle with fresh parsley and serve hot with mashed potatoes, sour cream, or fresh bread. (watch video below)
