Stuffed Peppers was once a dish that was only made in the pepper and tomato growing season. Now we can enjoy this dish all year round. It makes a delectable meal. Slow, low cooking is the secret.

Regards, June Meyer.

• 8 medium sized green peppers
• 1/2 lb. ground beef (or 1 lb. beef if you do not want to include pork)
• 1/2 lb. ground pork
• 1 raw egg
• 1 cup washed rice
• 2 28 oz. cans of crushed tomatos (or 3 or 4 lbs. fresh peeled tomatos)
• 1 large white onion, chopped
• 2 Tbsp. good Hungarian Paprika (buy imported sweet)
• 1 tsp. salt
• 2 Tbls. sugar (do not omit)
• 1/4 tsp. black pepper corns
• 2 whole Bay laurel leaves
• 1 cup water only if needed

Cut off the tops of peppers and reserve. Take out the seeds. In mixing bowl, place the ground meat, raw egg, washed rice, salt and paprika. Mix well with clean hands.

Stuff peppers, using all the meat mixture. If you have some left over, make a few balls. Set peppers up-right in cooking pot.

Add the tomatos, sugar, onions and chopped tops of peppers over the peppers, toss in the black pepper corns and the bay leaves. Cover and slowly cook for about 1 1/2 hours.

If it looks too thick add a little water.

Serves 4.