Stuffed Peppers with Rice and Tomato Sauce

Stuffed Peppers with Rice

• 2 ½ oz yellow onions, halved
• 1 garlic clove (optional)
• 8 - 12 oz ground beef
• 2 slices white bread, cut into pieces
• 1 oz mustard
• ½ tsp salt
• 1 tsp sweet paprika
• ¼ tsp ground black pepper
• 1 large egg
• 4 bell peppers, red, green or yellow
• 43 oz water
• 2 heaping tsp homemade vegetable stock paste
  or 2 vegetable stock cubes
• 8 oz basmati rice

Tomato Sauce

• 1 ½ oz unsalted butter, cut into pieces
• 1 ½ oz all-purpose flour
• 1 can crushed tomatoes (approx. 15 oz)
• 2 oz tomato purée (concentrated)
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 tsp sugar
• 1 tsp lemon juice