Prepare the Peppers: Cut the tops off the peppers and remove the seeds and membranes from inside. Rinse the peppers under cold water and set aside.

Prepare the Filling: Chop onions. In a frying pan on a medium-high heat add oil, chopped onions and stir until onion is translucent. Remove from heat, add paprika and stir. In a large bowl, combine the ground pork, ground beef, uncooked rice, cooked onion, fresh dill and parsley, dried thyme, salt, and pepper. Mix well until all ingredients are evenly distributed.

Stuff the Peppers: Fill each pepper generously with the meat mixture, packing it in tightly. Leave a little space at the top of each pepper to allow the rice to expand during cooking. Place peppers in a large pot.

Simmer: Carefully place the stuffed peppers into the pot with the tomato sauce cover the peppers halfway. Add enough water to cover the peppers. Bring the sauce to a simmer over medium low heat.

Cook: Cover the pot with a lid and let the peppers simmer gently on lower heat for about 50-60 minutes, or until the peppers are tender and the rice is fully cooked. Add few cups of water or tomato juice if needed to keep the peppers moist. Optional add 1 teaspoon sugar to the liquid to balance the acidity.

Serve: Once cooked, remove the stuffed peppers carefully from the pot and place them on a plate. Pour sauce over the peppers.