Stuffed Bell Peppers

A classic winter time comfort food recipe.

Ingredients :
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. margarine
6 to 8 bell peppers
2 (46 oz.) cans tomato juice
1 tsp. sugar

Preparation :
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 margarine, 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.