Hungarian Stuffed Peppers (Töltött Paprika)

Method

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1. 1Cut a lid off the top of each pepper and remove the seeds. Mix the beef, rice, onion, garlic, egg, paprika, 1 tsp salt and the pepper thoroughly by hand.
2. 2Fill the peppers loosely, leaving 1-2 cm at the top, since the rice swells as it cooks. Roll any leftover filling into small meatballs.
3. 3In a wide pot, combine the passata, water, remaining salt, sugar and bay leaf and bring to a boil.
4. 4Stand the peppers upright in the sauce and tuck in any meatballs. The sauce should come at least halfway up the peppers; add a little hot water if needed.
5. 5Cover and simmer gently for 50 minutes. The filling is done when the peppers are soft with wrinkled skins and a grain of rice from the center is tender.
6. 6Heat the oil in a small pan, add the flour and cook for 2-3 minutes until pale golden. Whisk in a ladle of the tomato sauce, then stir this mixture back into the pot.
7. 7Simmer for 5-10 minutes more until the sauce is thick and glossy. Serve with boiled potatoes and fresh bread.