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Prepare the Peppers: Wash, dry, and remove seeds from the peppers. Leave the tops intact for decoration if desired.
Make the Filling: In a skillet, heat olive oil over medium-high heat. Add chopped onions and garlic, sauté until softened. Stir in parsley, crushed tomatoes, and 1 cup of water. Once the mixture begins to boil, add rice, salt, pepper, and paprika. Reduce heat to medium and cook for 10 minutes, adding extra water if needed to keep the mixture slightly loose.
Cool the Filling: Remove from heat and let the filling cool slightly to avoid burns while stuffing.
Stuff the Peppers: Use a spoon to fill each pepper with the rice mixture, packing it down gently. Arrange the stuffed peppers in a baking dish.
Add Water and Bake: Pour 2 cups of water around the peppers. Cover with foil and bake at 375°F on the bottom rack for 35 minutes. Remove foil and continue baking for an additional 15 minutes, or until peppers are tender.
Serve: Allow the dish to cool slightly, then serve about 2 peppers per person with a side of summer salad if desired.
