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Prep 30 mins
Cook 2 hrs
This is a favorite of ours, originally printed from Cooks.com, which we've adjusted to our liking. We prefer to use more, smaller peppers, so you get more pepper to filling ratio. Serve with a good crusty bread. The original suggests a dollop of sour cream.
- 1⁄2 cup uncooked rice (prefer brown rice)
- 1 lb ground pork
- 1 lb ground beef
- 2 teaspoons paprika paprika (or 1 tsp. regular paprika and 1 tsp. half-sharp (hot)
- 3 teaspoons salt
- 2 teaspoons black pepper
- 3 tablespoons flour
- 3 tablespoons butter
- 6 -8 bell peppers (possibly 10 if very small)
- 2 (46 ounce) cans tomato juice
- Parboil rice and mix with pork, beef, spices, salt and pepper. Choose well formed peppers. Cut off tops of peppers, wash and seed. Tops taken off in rings can be used as "bases" for any peppers that do not sit well in the pot. Stuff peppers tightly with meat mixture. Set peppers aside. Roll any left over meat into meat balls.
- In a large heavy pot, a 4 quart or greater dutch oven works well, make a light roux by melting the butter and stirring in the flour. Stir and cook flour until lightly browned. Sir in tomato juice. Add peppers to pot making certain they are submerged or at least well doused with the sauce. (Add any meat balls to pot.).
- Bring to a bubbling simmer and cook 2-3 hours, stirring occasionally, to be sure peppers don't burn on the bottom. Serve with crusty bread and if you want, a dollop of sour cream. These are very good made a day ahead and they freeze very well. (We often find we have a great deal of sauce left over and if anyone can come up with a use for it, please let me know.).
We like stuffed peppers around here, but these were very bland and tasteless. I can't put my finger on what was missing, but definitely won't be making again.