Title: Tom Wappel's Stuffed Green Peppers
Categories: Vegetable Pork
Yield: 6 Servings

6		Green peppers - large
1	lb	Pork - ground
1		Egg - lightly beaten
1/2	c	Rice - uncooked
1		Onion - small, chopped
6		Bacon strips - cooked and
		Crumbled
1	ts	Tomato sauce
6	ts	Tomato juice
1	tb	Paprika
		Salt and Pepper
		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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