Preheat oven to 160°C

Put a dash of olive oil, paprika powder, salt and pepper in a plastic bag.

Put the tenderloin in there aswell

Massage the spice into the tenderloin with your hands on the outside of the plastic bag

Leave in refigriator while doing next step

Cook barley rice

Finechop onion, garlic and sun dried tomatoes

Brown the tenderloin in a frying pan

Put in the oven and let it cook for 20 minutes

Fry the chopped ingridients in a pan on medium heat with a dash of olive oil

Add the cooked barley rice

Add cream cheese and sour cream

Cut the top off the paprikas and rinse out the seeds and the white flesh bits

Set the paprikas hole side up, and fill with the stuffing

Add a splash of lemon juice on top of the stuffing

Put the paprikas into the oven with the tenderloin

When the tenderloin is done, raise the temperature to 230°C

Cook the paprikas for 10 minutes

Leave the tenderloin to rest for 5 to 10 minutes

When the paprikas are ready, you can slice up the tenderloin

Serve slices of tenderloin with one paprika standing upright on the plate

P.s You can use regular rice, or any other rice alike filler.