Place your broth and rice in a saucepan and bring to a boil. Set to low and allow to cook for 20 minutes.
Preheat oven to 350 F.
Remove top and seeds from bell pepper and set aside.
Chop onion, cabbage, and tomatoes.
Stir-fry vegetables until rice is ready and place rice in once cooked. Season with paprika and salt and pepper to taste.
Stuff peppers with rice and vegetable mix and cook for 15 minutes.
Serve over any remaining rice and vegetable mix and enjoy!