Peel and finely chop the garlic and onion. Season the ground beef with salt and pepper. In a skillet with a little olive oil, sauté the onion and garlic until soft. Add the beef and cook until browned.

Once the beef is browned, add the crushed tomatoes and bay leaf. Let it cook for about 10 minutes over low heat. Stir in the rice, paprika, and saffron threads. Sauté for a few minutes, then add a splash of white wine and the beef broth. Let everything cook together for about 15 minutes over low heat.

Preheat the oven to 400°F (200°C). Clean the bell peppers. Cut off the tops, remove the seeds from inside and from the tops. Fill the peppers with the beef and rice mixture, cover with the tops, and secure with toothpicks if needed.

Place the stuffed peppers in a baking dish and bake for about 30 minutes, or until the peppers are tender when pierced with a fork. Let cool slightly and serve warm. Enjoy!