Hungarian stuffed peppers

I prefer this a million times over any other stuffed pepper.

Ingredients
filling:
1.5 pound ground turkey
1 cup rice
1.5 cup water
3 eggs
2 cloves of garlic
one small yellow onion
0.5 tbsp paprika
1 tbsp ground black pepper
salt to taste

sauce:
2 tbsp vegetable oil
3 tbsp flour
0.5 tbsp paprika
0.5 liter cold water
1 liter tomato sauce
3 bay leaves
1 tbsp fresh parsley
2/3 cup sugar
1 tbsp salt
0.5 tbsp Piros Arany (Hungarian crushed pepper sauce)

5-6 Hungarian peppers
boiled or baked potatoes for serving

Preparation
Precook the rice in the water. Allow to cool and add the other filling ingredients. Mix well.

Prepare a roux in a large pot, using the flour and oil for the sauce. Add the paprika and fry for 30 seconds more. Add the cold water and stir quickly to avoid lumping. Stir in the other sauce ingredients. Bring to a boil, then simmer on low.

Remove the tops of the peppers and stuff them with the filling. Lower into the sauce. Form the remaining meat into balls and add to the sauce.

Bring back to a simmer and cook on low heat for one hour.

Serve with baked or boiled potatoes.