12 med. Cubanella peppers
2 lbs. ground beef
1/2 c. rice, uncooked regular rice
2 med. onions, chopped small
4 tbsp. butter
2 tsp. salt
1/2 tsp. black pepper
1 tsp. red paprika
1/2 c. flour
2 c. tomato juice

Remove seeds from peppers, (cut top of pepper, remove seeds, leave pepper whole and rinse in cold water.) Saute onions in butter with red paprika added. Combine ground beef, rice, sauteed onions, salt and pepper. Fill peppers with meat mixture. Dip top of filled pepper into flour. Shake off excess flour. Line peppers in baking pan (13 x 9 x 2). Pour tomato juice over peppers. Cover with aluminum foil. Bake in 350 degree oven for 2 1/2 hours.