Categories: Entrees

Ingredients

• 8 small to medium green peppers, washed and tops and seeds removed.
• Stuffing:
• 2 lbs ground chuck
• 1 lbs ground italian sausage (pork)
• 1 large diced yellow onion
• 2 lg cloves garlic, minced
• 3 lg eggs, lightly beaten
• 2 cups cooked rice (slightly al dente - not mushy)
• 1 cup water
• 1 tbsp dried parsley (or 3 tbsps fresh)
• 1 tbsp salt
• 1 tsp ground pepper
• Sauce:
• 8 cups regular V-8 (not low sodium)
• 1 can tomato soup
• 1 can water
• 2 tbsp flour
• 2 tbsp butter or margarine
• Salt, pepper and sugar to taste (I added two tbsp sugar) You might not need it, depending on the tomato soup.

Directions

1. t oven to 350.

2. Combine all the ingredients for the stuffing, leaving the rice for last. Do not overmix. Loosely pack the stuffing into the peppers all the way to the top. Stand up in a greased deep casserole. Combine tomato soup and water until smooth, add V-8 juice. Pour over peppers. Cover tightly with a lid or with greased aluminum foil. Bake for 2-3 hours. The peppers should be completely tender. Remove from oven and remove peppers to another plate. Prepare roux: melt butter in skillet. Do not brown. Add flour and stir for several minutes over low heat. Add one or two ladles hot tomato liquid and stir until smooth. Repeat. Whisk this roux into the remaining tomato liquid. Adjust seasonings, adding salt, pepper or sugar to taste. Pour back over the peppers and serve with a nice crusty white bread for dipping.

Email to a friend | Print this recipe | Back