STUFFED PEPPERS
Provided by Molly O'Neill
Categories dinner, one pot, main course
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring 1 1/2 cups water to a boil. Add the rice and return to a boil. Stir once, reduce the heat, cover and simmer for 13 minutes, or until the liquid has evaporated. Set aside, covered, for 5 minutes.
- In a bowl, combine the rice, ground pork, onion, garlic, paprika, salt and pepper. Add enough cold water, 1/4to 1/2cup, to keep mixture together.
- Cut small circles around the pepper stems with a paring knife and remove stems and seeds. Scrape the white veins out of the peppers with a spoon. Stuff the peppers with the pork mixture and place them on their sides in a large pot in a single layer.
- Combine the sugar and tomato juice and pour over the peppers. Add enough water to just cover the peppers. Bring to a simmer.
- Meanwhile, in a saucepan over medium heat, melt the butter and add the flour. Cook, stirring, until the mixture begins to turn golden. Add 1 cup cold water and 1 1/2 cups broth from the peppers and stir. Add the thickened broth to the peppers and shake the pot to spread over the top. Do not stir. Simmer the peppers, uncovered, for 1 1/2 to 2 hours, until they are tender to the fork.
- Ladle 1 cup tomato broth into a bowl and cool 5 minutes. Whisk in the sour cream. Add to the peppers, again just shaking the pan. Add salt to taste. Remove from the heat. Serve with mashed potatoes or egg noodles.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 15 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 651 milligrams, Sugar 7 grams, TransFat 0 grams
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