Heat a drizzle of oil in a large pan and cook the chopped onions until just turning light brown. Add the mince, half a squirt of puree and 1 teaspoon of paprika, stir well. Add the rice and 120ml of water, salt and pepper and simmer for 20 minutes.
Whilst that's cooking clean and cut the tops off the peppers, and using a spoon remove the insides including the seeds.
Check the bottom of the pepper as sometimes there is a little (3-4mm) black stalk, this should be removed.
When the mince filling is cooked you can then stuff the peppers, press in the mince filling in with a spoon and fill to the top.
Place the stuffed peppers back in the pan, add the tomato soup, the remaining tomato puree and paprika, and another 120ml of water. Season to taste. Heat up and simmer gently with the lid on for 30 minutes.
Carefully turn the peppers and cook for another 30 minutes. That's it! Serve in a bowl with some fresh crusty bread.