| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Main dish |
6 |
Servings |
INGREDIENTS
| 6 |
md |
Green peppers |
| 1 |
lb |
Pork; lean, ground |
| 1/2 |
c |
Onion; chopped |
| 1 |
|
Garlic clove; minced |
| 2 |
ts |
Salt |
| 2 |
ts |
Paprika |
| 1/4 |
ts |
Black pepper |
| 1 1/2 |
c |
Rice; cooked |
| 1 |
|
Egg; beaten |
| 6 |
oz |
Tomato paste |
| 1 1/2 |
c |
Water |
|
|
Parsley (opt.) |
INSTRUCTIONS
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.
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