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1
Prepare bell peppers by cutting the tops off of each and removing the seeds and the ribs.
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2
Wash and set aside.
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3
In large bowl, mix together beef, pork, onion, rice, salt and pepper.
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4
Stuff bell peppers with meat mixture.
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5
*If you do not have enough green peppers and have extra filling, then form meatballs with the remaining fillingthis is a great option for kids!
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6
*
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7
In a large pot, pour in the entire can of tomato juice.
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8
Rinse the can out with 1/2 cup water and pour the water into your pot.
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9
Place stuffed peppers and any meatballs into the pot.
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10
Try to submerge them as best as possible.
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11
Cover with lid and heat pot over medium high heat.
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12
Once it comes to a boil, reduce heat to low and simmer lightly for 1-2 hours.
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13
In a large skillet, melt shortening over medium heat.
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14
Sprinkle in flour and whisk until smooth.
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15
Cook roux until it deepens in color to a medium brown.
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16
Stir frequently to make sure it doesnt burn.
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17
Using a slotted spoon, remove stuffed peppers and meatballs from pot leaving the hot cooking liquid.
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18
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).
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19
Stir well.
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20
After a few minutes, the tomato juice should thicken and become more of a sauce.
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21
Stir in sugar and more salt and pepper.
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22
It will be sweetand it should be!
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23
Serve with rye breador any other bread you have around, but rye is the best.
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24
**You can use all ground beef if you dont have/cant find ground pork.
