Stuffed Peppers

Stuffed Peppers

3/4 cup white rice
2 pounds lean ground pork
1 medium onion, peeled and chopped
2 cloves garlic, peeled and minced
2 teaspoons Hungarian paprika
1 tablespoon kosher salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper
8 large or 10 medium green bell peppers
1 tablespoon sugar
4 cups tomato juice
5 tablespoons unsalted butter
5 tablespoons flour
1 cup sour cream

  1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add the rice and
    return to a boil. Stir once, reduce the heat, cover and simmer for 13
    minutes, or until the liquid has evaporated. Set aside, covered, for 5

  2. In a bowl, combine the rice, ground pork, onion, garlic, paprika, salt
    and pepper. Add enough cold water, 1/4to 1/2cup, to keep mixture together.

  3. Cut small circles around the pepper stems with a paring knife and remove
    stems and seeds. Scrape the white veins out of the peppers with a spoon.
    Stuff the peppers with the pork mixture and place them on their sides in a
    large pot in a single layer.

  4. Combine the sugar and tomato juice and pour over the peppers. Add enough water to just cover the peppers. Bring to a simmer.

  5. Meanwhile, in a saucepan over medium heat, melt the butter and add the
    flour. Cook, stirring, until the mixture begins to turn golden. Add 1 cup
    cold water and 1 1/2 cups broth from the peppers and stir. Add the thickened broth to the peppers and shake the pot to spread over the top. Do not stir.
    Simmer the peppers, uncovered, for 1 1/2 to 2 hours, until they are tender
    to the fork.

  6. Ladle 1 cup tomato broth into a bowl and cool 5 minutes. Whisk in the
    sour cream. Add to the peppers, again just shaking the pan. Add salt to
    taste. Remove from the heat. Serve with mashed potatoes or egg noodles.

YIELD 8 to 10 servings