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6 Green peppers - large Crumbled
1 lb Pork - ground 1 ts Tomato sauce
1 Egg - lightly beaten 6 ts Tomato juice
1/2 c Rice - uncooked 1 tb Paprika
1 Onion - small, chopped Salt and Pepper
6 Bacon strips - cooked and Sugar to taste
Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Tom Wappel's Stuffed Green Peppers
Place meat in a bowl and add rice, salt, pepper, bacon bits, onion and paprika. Add egg and mix thoroughly. Cut stem end off green peppers and remove seeds and ribs. Soften peppers for a minute or two in boiling water, then fill with the meat mixture. Place peppers upright in a deep saucepan. Combine remaining ingredients and pour over peppers, the liquid should come to about 2 inches from the top of the peppers. Add more tomato juice if required. Cover and cook slowly for 1-1/2 to 2 hours. Add more sugar or a touch of lemon juice to adjust flavor.
Serves 6.
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