4 lg. green peppers
1 lg. onion
1/4 lb. mushrooms
1/2 lb. ground beef
1 c. cooked long grain rice
1/2 tsp. dried rosemary
1 c. hot meat stock
7 tbsp. sour cream
1/8 tsp. paprika
1 1/2 tsp. salt
2 garlic cloves
2 tbsp. vegetable oil
1/2 lb. ground pork
1 egg
2 tbsp. chopped parsley
1/2 c. tomato paste
1/8 tsp. sugar

Cut a thin slice off the top of each pepper. Remove membrane and seeds. Wash pepper cases and sprinkle insides with salt. Peel and finely chop onion and garlic cloves. Clean and thinly slice mushrooms.

Heat vegetable oil in a large frying pan. Add onion and garlic and saute until transparent. Add mushrooms and ground meats. Saute briefly, stirring constantly. Add rice, remaining salt, egg, rosemary and parsley. Fill pepper cases with meat and rice mixture.

Place in a large saucepan. Pour in hot meat stock and steam covered over low heat for 40 minutes. Transfer hot peppers to a serving platter and keep warm. Stir tomato paste and cream into pan with meat stock. Season with sugar and paprika. Serve sauce with stuffed peppers. 515 calories per serving.