Stuffed Peppers
Source of Recipe
from April at alleasycookin
List of Ingredients
Stuffed Peppers
1/2 c. uncooked rice
1 1/2 lbs. ground pork
1 1/2 lbs. ground beef
2 tsp. paprika
Salt & pepper to taste
3 tbsp. flour
3 tbsp. butter
6 to 8 bell peppers
2 (46 oz.) cans tomato juice
1 tsp. sugar
Parboil rice and mix with pork, beef, and spices.
Choose well formed peppers. Cut off tops of peppers,
wash and seed. Stuff peppers tightly with meat
mixture. Set stuffed peppers aside.
In large heavy pot, make a light roux by melting butter,
and stirring in flour; stir and cook flour until lightly
browned. Stir in tomato juice. Stir in sugar. Add
peppers to pot; peppers should be submerged or at
least doused with tomato juice. (Any leftover meat
can be rolled into a meatball and put in the juice.)
Bring to a bubbling simmer and cook 2 to 3 hours,
stirring occasionally to be sure peppers don't burn
on the bottom. Serve peppers with a dollop of sour
cream and crusty French bread. Peppers are better
made a day ahead and refrigerated overnight; they
also freeze well if covered with sauce. Recipe
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