12 green peppers
1 lb. juicy pork (best part of neck)
2 oz. rice
Tomato sauce
1 oz. onions
1 clove garlic
1 egg
Salt and pepper

Cut the paprikas round the stalks with a sharp, pointed knife and remove the stalk and sides. Wash the peppers and remove the inside ribs. Mince the pork and mix it with onions and garlic which have been finely chopped and fried; to this add an egg, rice (par-boiled), pepper and salt. Stir the mixture well with wooden spoon to distribute the ingredients evenly among the meat, and fill the peppers with it.

Put back the tops of the paprikas that were cut off with the stalks (but without the seeds) to make lids. Place the stuffed peppers in a saucepan, cover with tomato sauce, and let them simmer for about an hour and a half over a slow fire. Fore the tomato sauce make a delicately browned roux of 1 1/2 ounce of lard and a tablespoonful of flour. Add to gills of tomato puree, stirring all the time, and season with salt and teaspoonful of sifted sugar. Serve the peppers in a deep dish with the tomato sauce poured over them.