12 green peppers (can use less if desired)
1/2 cup cooked rice
2 lb. ground pork
1 tsp. paprika
2 tsp. salt
1 egg, slightly beaten
1 onion, finely chopped
2 tbsp. fat (or cooking oil)
1 1/2 cups strained tomatoes, or tomato juice

Remove tops from peppers and scoop out insides. Cook rice and combine with pork, paprika, salt and egg. Brown onion in fat (or cooking oil) and add to meat mixture.

Pack loosely in peppers and arrange upright in a baking dish. Pour tomato juice over peppers and bake in moderate 375°F oven for 1 hour. When done, the pork should be thoroughly cooked and the peppers tender.

Optional: If a smaller number of peppers are preferred, make medium-sized meatballs from the remaining meat mixture and place in the baking dish between the upright peppers.

Submitted by: Sherry