Preheat your oven to 180C/350F
Cook rice or use leftover rice. If you are cooking 1/2 cup of rice just for this recipe I usually cook it the same way as I do pasta. Bring water to a boil in a pot and add rice to it, cook for 7-10 minutes.
Heat one tablespoon of oil in a pan gently saute the chopped onion over medium low heat until softened for 5-7 minutes.
In a large bowl combine beef, pork. onion, rice, chopped parsley, salt and pepper.
Wash peppers, cut the tops off and removes the cores with seeds and membranes by gently pulling and twisting them out of the peppers.
Stuff peppers with the meat filling. If you have any leftover filling roll it into meatballs.
Then stand them up in a casserole dish and put the meatballs (if you have any) on top. Choose a casserole dish where all the peppers can fit while standing up.
Make sauce by mixing creme fraiche or sour cream with crushed tomatoes, then add paprika and 1 tsp. of salt. Pour the sauce over the peppers, add your bay leaf, cover with a lid and put in the preheated oven for 40-50 minutes until the peppers are soft.
After 40 minutes in the oven sour cream based sauce becomes even more delicious through absorbing the flavours of the peppers and the meat.