Combine meat, egg, chopped onion, rice, salt and a dash of pepper in a large bowl..  Remove ribs and seeds from peppers and fill with meat mixture.  Place in a large pot and cover with water almost to the top of peppers.  Cook at medium heat about 30 minutes.  Heat the oil in a large pan and stir in the flour, taking care to prevent lumps from forming.  Cook to a gold colour, then stir in about 100 ml water.  Gradually add the broth from the peppers and stir with a whisk to the consistency of a sauce.  Whisk in the tomato paste, season with sugar, salt and pepper.  Let simmer, then pour over the peppers.   Makes 10 stuffed peppers.  Serve with boiled potatoes.

Translated by Rose Vetter