-
1
In a medium saucepan, bring 1 1/2 cups water to a boil.
-
2
Add the rice and return to a boil.
-
3
Stir once, reduce the heat, cover and simmer for 13 minutes, or until the liquid has evaporated.
-
4
Set aside, covered, for 5 minutes.
-
5
In a bowl, combine the rice, ground pork, onion, garlic, paprika, salt and pepper.
-
6
Add enough cold water, 1/4to 1/2cup, to keep mixture together.
-
7
Cut small circles around the pepper stems with a paring knife and remove stems and seeds.
-
8
Scrape the white veins out of the peppers with a spoon.
-
9
Stuff the peppers with the pork mixture and place them on their sides in a large pot in a single layer.
-
10
Combine the sugar and tomato juice and pour over the peppers.
-
11
Add enough water to just cover the peppers.
-
12
Bring to a simmer.
-
13
Meanwhile, in a saucepan over medium heat, melt the butter and add the flour.
-
14
Cook, stirring, until the mixture begins to turn golden.
-
15
Add 1 cup cold water and 1 1/2 cups broth from the peppers and stir.
-
16
Add the thickened broth to the peppers and shake the pot to spread over the top.
-
17
Do not stir.
-
18
Simmer the peppers, uncovered, for 1 1/2 to 2 hours, until they are tender to the fork.
-
19
Ladle 1 cup tomato broth into a bowl and cool 5 minutes.
-
20
Whisk in the sour cream.
-
21
Add to the peppers, again just shaking the pan.
-
22
Add salt to taste.
-
23
Remove from the heat.
-
24
Serve with mashed potatoes or egg noodles.
