Title: Stuffed Peppers Paprika
Categories: Entree Southern
Yield: 6 Servings

6	md	Green peppers
1	lb	Pork; lean, ground
1/2	c	Onion; chopped
1		Garlic clove; minced
2	ts	Salt
2	ts	Paprika
1/4	ts	Black pepper
1 1/2	c	Rice; cooked
1		Egg; beaten
6	oz	Tomato paste
1 1/2	c	Water
		Parsley (opt.)

Cut off top of each green pepper; remove seeds. Cook peppers in boiling salted water to cover 5 minutes; drain.

Combine pork, onion, and garlic in a skillet; cook unitl pork is browned. Drain and cool. Add salt, paprika, black pepper, rice and egg to pork mixture; mix well.

Combine tomato paste and water; add 1 cup to pork mixture, and place in a shallow baking dish. Spoon remaining tomato mixture over peppers. Bake at 375 degrees for 25 to 30 minutes. Garnish with parsley, if desired.

SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy Coleman.

previous

next