Stuffed Peppers (Polneti пiperki)

Stuffed peppers are a healthy, balanced meal that tastes good the day you cook it, but even better the next day. Stuffed peppers are delicious with homemade bread.

1 pound ground beef
2 slices bacon, diced
1 large onion, diced
3/4 cup uncooked long grain white rice
7 cups water (enough to cover peppers)
6 to 7 green bell peppers
6 to 7 peeled and thin potato slices
1 clove garlic, minced
1 can tomato sauce (15 ounce)
2 teaspoons chicken bouillon
2 tablespoons oil
Salt and freshly ground pepper to taste

Roux:
2 tablespoons oil
2 tablespoons flour
1 teaspoon paprika
1 clove garlic, minced

1. Preheat oven to 410 degrees F.
2. In a four quart sauté pan over medium-high heat, add 2 tablespoon of oil. Once heated, add onions and sauté for about 8 minutes. Add ground beef, bacon, salt, black pepper, and garlic, and cook until beef is browned. Take off heat and add rice and 1/4 of tomato sauce.
3. In a 5 quart deep dish pan, stuff peppers with meat-rice mixture and cover each pepper opening with a potato slice.
4. To make the roux: In a sauté pan, put olive oil and 2 tablespoons of flour. Mix flour until golden brown. Then add one teaspoon paprika and garlic, and brown for 1 to 2 more minutes. Next, add the rest of the tomato sauce from the can, and water. Mix everything together and pour over filled peppers.
5. On top of the stove, gently boil stuffed peppers for about 50 minutes.