1/2 c. uncooked rice
1 1/2 lbs. ground pork
1 1/2 lbs. ground beef
2 tsp. paprika
Salt & pepper to taste
3 tbsp. flour
3 tbsp. butter
6 to 8 bell peppers
2 (46 oz.) cans tomato juice
1 tsp. sugar

Parboil rice and mix with pork, beef, and spices. Choose well formed peppers. Cut off tops of peppers, wash and seed. Stuff peppers tightly with meat mixture. Set stuffed peppers aside.

In large heavy pot, make a light roux by melting butter, and stirring in flour; stir and cook flour until lightly browned. Stir in tomato juice. Stir in sugar. Add peppers to pot; peppers should be submerged or at least doused with tomato juice. (Any leftover meat can be rolled into a meatball and put in the juice.)

Bring to a bubbling simmer and cook 2 to 3 hours, stirring occasionally to be sure peppers don't burn on the bottom. Serve peppers with a dollop of sour cream and crusty French bread. Peppers are better made a day ahead and refrigerated overnight; they also freeze well if covered with sauce.