Stuffed Peppers / Töltött Paprika

Zsuzsa's amazing stuffed peppers. Makes 4 servings with leftovers for a 2nd night. Love it with fresh marjoram.  I've made this with a mixture of rice and bulgar and it was great.  To make a vegan version, use Veggie Burgers as a stuffing or this Mushroom Quinoa Stuffing and cook separately.

Update: I have started searing the meatballs in the olive oil before making the sauce.

Sept 2020: I've updated the instructions. Now I make the roux separately and add it after I've cooked the tomatoes. I also add the stems of the peppers plus some sauteed onion to the tomato sauce.

TOMATO SAUCE
3 lbs fresh tomatoes
1/2 onion, minced
2 tbsp oil (or bacon fat)
2 tbsp flour

1 tbsp paprika (mix of sweet and hot)
water

STUFFED PEPPERS
8 peppers, Hungarian wax or banana or Sweet Italian
2 lbs ground pork (update: substitute 25% or so of the meat with bulgar, ground oats)
3/4 c. rice (pre-cooked or Uncle Bens raw)
2 tsp salt
2 tsp dried marjoram or 2 tbsp fresh.
1-2 eggs
tsp ground pepper
1 onion, minced
3 cloves garlic
2 tbsp parsley (optional)

TOMATO SAUCE

1. Place cored tomatoes in a stock pot and add just a bit of water. Bring tomatoes to a gentle simmer.
2. Cut off the tops of peppers and remove seeds & veins. Saute half the onion and diced pepper stems in oil or bacon fat. Add it to the tomato mixture and cook for an hour or so.
3. In a separate pan, heat oil and then add flour, stirring or whisking frequently. When the flour begins to brown, add the paprika. Adjust the split of sweet to hot to suit your tastes and the heat of the peppers.
4. Add 1-2 cups of tomato sauce to the roux and stir until smooth. Then add the roux/tomato mixture back into the tomato sauce and stir to combine everything. 
5. Blend and set aside. 

PORK MIXTURE

1. In mixing bowl, add pork, raw onion, egg, rice, salt, pepper, marjoram, garlic and parsley. Add the browned onions. Mix well using your hands.
2. Stuff the peppers. With the remaining meat mixture, make meatballs. 
3. Sear the meatballs in oil to help them keep their shape while cooking.

STUFFED PEPPERS

1. Place stuffed peppers and meatballs in the sauce and cook, immersed, for 1 to 2 hours. Don't let the sauce boil or the meatballs will fall apart. 
2.  Serve with rice and cucumber salad.