Peppers Stuffed with Ground Meat

Rinse and dry bell peppers, cut off lids (set them aside). Remove seeds and ribs. Soak bread in lukewarm water. Peel onion and garlic, chop finely. Heat 1 tablespoon of oil in a pan and saute onion and garlic until soft. Remove from the pan and cool slightly. Combine with ground meat, egg, well-squeezed bread and rice and knead well, season with salt and pepper. Stuff peppers with the mixture and replace lids, brush with remaining olive oil. Whisk tomato paste with broth and paprika, pour into a pan, add tomato chunks. Arrange peppers in a pan and simmer, covered, for about 45 minutes on low heat. If necessary, add more water to the pan.