1. Prepare the peppers

Wash the peppers thoroughly under cool water and dry them carefully. Slice the tops off each pepper while keeping the shape intact. Remove all seeds and white membranes from the inside. If the peppers wobble too much, trim a very small slice from the bottom without cutting all the way through. This helps the peppers stand upright during baking.

2. Cook the rice properly

Cook the rice until slightly firm rather than completely soft. The rice will continue cooking inside the peppers while baking. Overcooked rice may become mushy later, so stopping slightly early creates the best texture.

3. Sauté the aromatics

Heat oil in a skillet over medium heat. Add the diced onion and cook slowly until soft and lightly golden. Stir often to avoid burning. Add the garlic during the final minute and cook just until fragrant. Properly cooked onions create a sweeter and richer flavor throughout the filling.

4. Mix the filling

Combine the ground pork, rice, onion mixture, parsley, marjoram, paprika, salt, and pepper in a large bowl. Mix gently with your hands or a spoon until evenly combined. Avoid overmixing because this can make the filling dense instead of tender.

5. Fill the peppers carefully

Spoon the filling into each pepper until almost full. Do not press the filling down too tightly. The rice expands while baking, and tightly packed peppers may split or become heavy.

6. Arrange the peppers

Place the stuffed peppers upright inside a baking dish or Dutch oven. Position them close together so they support each other and stay upright while cooking.

7. Prepare the tomato sauce

Combine tomato sauce and broth in a bowl. Season lightly with salt, pepper, and paprika. Pour the sauce around the peppers until it reaches halfway up the sides. The sauce helps steam the peppers gently while keeping everything moist.

8. Bake slowly

Cover the dish loosely with foil and bake at 375°F (190°C) for about 50 minutes. Remove the foil during the final 15–20 minutes to slightly thicken the sauce and allow the tops to brown lightly. The peppers should become soft, and the filling should reach a safe internal temperature.

9. Rest and serve

Allow the peppers to rest for 10 minutes before serving. This resting time helps the juices settle and keeps the filling from falling apart when cut. Spoon extra tomato sauce over each pepper before serving.