Stuffed Peppers

Prepare bell peppers by cutting the tops off of each and removing the seeds and the ribs. Wash and set aside.

In large bowl, mix together beef, pork, onion, rice, salt and pepper. Stuff bell peppers with meat mixture.

*If you do not have enough green peppers and have extra filling, then form meatballs with the remaining filling–this is a great option for kids!*

In a large pot, pour in the entire can of tomato juice. Rinse the can out with 1/2 cup water and pour the water into your pot. Place stuffed peppers and any meatballs into the pot. Try to submerge them as best as possible. Cover with lid and heat pot over medium high heat. Once it comes to a boil, reduce heat to low and simmer lightly for 1-2 hours.

In a large skillet, melt shortening over medium heat. Sprinkle in flour and whisk until smooth. Cook roux until it deepens in color to a medium brown. Stir frequently to make sure it doesn’t burn.

Using a slotted spoon, remove stuffed peppers and meatballs from pot leaving the hot cooking liquid. Pour browned roux into remaining tomato juice (it will bubble violently for a few seconds at first, so just be aware that it is totally normal). Stir well. After a few minutes, the tomato juice should thicken and become more of a sauce. Stir in sugar and more salt and pepper. It will be sweet–and it should be!

Serve with rye bread–or any other bread you have around, but rye is the best.

**You can use all ground beef if you don’t have/can’t find ground pork.