Cut a thin slice from the stem end of each bell pepper to remove the top of pepper. Remove seeds and membranes.  Rinse peppers.

Chop the onions and fry until it’s golden. Add the rice and stir for about 3 minutes. Remove from heat.

Mash the tomatoes and add the tomato paste, salt and paprika and mix it all together.

Take ⅓ of the mixture and mix it with the rice and onions.

Stuff each pepper with the rice, onion, and tomato mixture until the filling reaches about ⅔ of the pepper.

Place the peppers in a large, deep pan and pour the remaining tomato sauce over them.

Add water up to half of the pepper, and make sure you have enough liquid during cooking.

Cook for about an hour at 350°F (180°C).