Vegan filled paprika

I prepared vegan filled paprika that I already prepared at the end of summer, when I was harvesting paprika. Check out for the full recipe.
I used yellow bell peppers that I like the most in this recipe.
I used soya chunks, buckwheat porridge, mushrooms and vegetables to fill up paprika.
Today I took four of them out of the fridge and prepared them with homemade tomato sauce and served them with boiled potatoes.
I used an oven for this recipe, but it's totally fine to cook it on the stove.

Ingredients:

• 1 onion
• 3 tablespoons of olive oil
• 3 garlic cloves
• 1 teaspoon of sugar
• 1 tablespoon of flour
• 1 teaspoon of sweet red paprika powder
• 1 tablespoon of tomato paste
• 3 dl of tomato sauce
• 7 dl number of vegetable stock
• 4 filled paprikas
• 1 teaspoon of dried oregano
• 0.5 teaspoon of dried marjoram
• bay leaf
• a pinch of black pepper
• salt to taste
• fresh parsley
• 800 g of potatoes

Preparation:

1. Finely chop an onion and cook it at low heat with olive oil, until translucent.
2. Add flour and sugar. Cook at low heat for 3 minutes while stirring.
3. Add chopped garlic and sweet red paprika powder and cook for another minute while stirring.
4. Add tomato paste and tomato sauce and bring to a boil. Add vegetable soup, bay leaf, oregano, marjoram, and bring to a boil.
   
5. Add filled paprika, black pepper and salt.
   
6. Place it in a preheated oven at 200°C in a fireproof pot, with a lid on. Leave it in the oven for 45-60 minutes.
   Instead in the oven, you can cook it on the stove for 1 hour on low heat, stirring occasionally.
   Add fresh chopped parsley before serving.
7. Boil the potatoes and serve it with the filled paprika.