Stuffed Red Pepper with Paprika Tomato Sauce

Toltott paprika is Hungarian comfort food at its most direct, and the sauce matters as much as the pepper. Traditionally made with pale Hungarian wax peppers, it works wonderfully with red bells, which turn sweet and silky as they simmer. The filling is simple and relies on smoked bacon and good paprika. Cooking the peppers standing up in a snug pot keeps the filling inside and lets the tops steam gently. A dollop of sour cream stirred into the sauce at the end rounds it out.