Hungarian Stuffed Peppers

• 1 onions medium
• 2 pounds tomatoes ripe, peeled and diced
• 29 ounces diced tomatoes in juice
• 2 tablespoons tomato paste
• 1/2 cup water
• 1 bay leaf optional
• salt
• freshly ground pepper
• 2/3 cup long-grain rice rinsed and drained
• 1 slice challa stale
• 1/2 pound ground beef
• 1/4 cup fresh parsley chopped
• 1 teaspoon paprika optional
• 5 green bell pepper
• 2 tablespoons brown sugar or to taste
• 2 tablespoons fresh lemon juice strained, or to taste

1. Slice half the onion and put it in a stew pan. Add tomatoes, tomato paste, water, bay leaf and a pinch of salt and pepper. Mix well and bring to a boil. Cover and cook over low heat for 15 minutes. Boil rice in a saucepan with two cups boiling salted water for 10 minutes. Rinse with cold water and drain well. Soak bread in cold water and squeeze dry. Put in a bowl.
2. Coarsely grate remaining onion half and add to bowl. Add beef, parsley, paprika, one-half teaspoon salt and one-quarter to one-half teaspoon pepper and mix well. Add rice and mix again. Cut a slice off top (stem end) of each pepper. Reserve slice; remove stem, core and seeds from each pepper. Spoon stuffing into whole peppers and cover with reserved slices.
3. Stand them up in tomato sauce. Cover and simmer, adding boiling water from time to time if sauce becomes too thick. Cook 45 minutes to one hour, or until peppers are very tender. Gently remove peppers. Discard bay leaf. If the sauce is too thin, cook it, uncovered, over medium-high heat, stirring often, until thickened. Add sugar and simmer for one minute. Add lemon juice. Adjust seasoning. Serve peppers hot, with sauce.

onions, tomatoes, tomatoes, tomato paste, water, bay leaf, salt, freshly ground pepper, longgrain rice, challa stale, ground beef, parsley, paprika, green bell pepper, brown sugar, lemon juice strained

Taken from www.yummly.com/recipe/Hungarian-Stuffed-Peppers-1661934 (may not work)