Dice 1 medium onion. (Don't leave any big pieces, which I did due to large amount of tears.)
Soften the onion in canola oil (enough to cover bottom of pan plus some).
Add a heaping-ish table spoon* of sweet paprika.
Add about 3/4 cup white rice (a small coffee cup to be precise).
Cook for a while. Let cool for a while.
In a bowl mix 1 kilo ground pork, two eggs, 1 1/2 table spoon salt, 1 table spoon black pepper. Add cooled onion mixture. (We didn't add the entire mixture, leaving out a few heaping table spoons. It is important that there is not too much rice as it makes the meat mixture hard.) Mix well with hands. Then mix some more when your mother-in-law scoffs at your effort.
Then, gird your loins, and take out a little spoon and taste the mixture. Add salt if needed. She added more salt, about a half table spoon.
Stuff peppers. (I am guessing we had twenty small peppers.) It is best to find the small peppers with thin skin, often a yellow color. Cut off the tops and remove core and seeds. As you stuff the peppers, push the meat inside. Be sure to leave the outside of the pepper clean of meat mixture as it will muddy your sauce.
Place stuffed peppers in pot, preferably standing up with meat showing (but this will depend on the size of pot and the size/shape/number of peppers).
Cover with water. Add more salt to water. I've lost track---maybe a half table spoon again.
Bring to a boil and then simmer, covered. Cook at a good simmer for about an hour or until the rice is soft. (Taste it to find out.) The meat cooks first, so be sure to taste the rice. (I think that is what she said.)
Then add tomato paste. Gently stir in or pick up pan and swirl to mix. She bought four little cans (140 grams each). We put two in the big pot and one and a half in the little pot. (We don't have a large enough pot in this kitchen to hold all of the peppers.)
Then the tasting begins. Add 2 table spoons sugar to large pot. Taste. Some more salt (half table spoon-ish). Taste. More sugar or salt as needed.
After it is finished, around 2:30, leave it on the cool stove until you eat dinner around 6:30.
This is served in deep plates, always with sour cream offered on the table. You place one stuffed pepper on a plate and surround it with a ladle of the sauce. Usually there are thick slices of fresh white bread as well.
This dish is always better the second day. You can freeze it as well.
*table spoon = a table spoon not a tablespoon--more like a table soup spoon to be precise