Stuffed peppers paprika
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Green peppers |
| 1 | pounds | Pork; lean, ground |
| ½ | cup | Onion; chopped |
| 1 | Garlic clove; minced | |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Paprika |
| ¼ | teaspoon | Black pepper |
| 1½ | cup | Rice; cooked |
| 1 | Egg; beaten | |
| 6 | ounces | Tomato paste |
| 1½ | cup | Water |
| Parsley (opt.) | ||
Directions
Cut off top of each green pepper; remove seeds. Cook peppers in boiling salted water to cover 5 minutes; drain.
Combine pork, onion, and garlic in a skillet; cook unitl pork is browned. Drain and cool. Add salt, paprika, black pepper, rice and egg to pork mixture; mix well.
Combine tomato paste and water; add 1 cup to pork mixture, and place in a shallow baking dish. Spoon remaining tomato mixture over peppers. Bake at 375 degrees for 25 to 30 minutes. Garnish with parsley, if desired.
SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy Coleman.