Bursting with juicy beef and tender rice: the best stuffed peppers around. The addition of sour cream is part of the pleasure.
INGREDIENTS (for 9 servings):
- 9 yellow bell peppers
- 1/2 cup uncooked white rice
- 2 pounds lean ground beef
- 1 egg
- 1 onion, chopped
- salt and pepper to taste
- 2 (12 fluid ounce) cans tomato juice
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
Cut the tops off the peppers and remove seeds and stems. Set aside.
Place rice in a small saucepan and cover with water. Bring to a boil over high heat, then drain water. In a large bowl, mix together rice, ground beef, egg, onion, salt, and pepper.
Stuff each pepper with an equal amount of beef mixture, then place peppers in a pot large enough to hold them in a single layer. Pour tomato juice into pot. Cover pot and simmer over low heat for 90 minutes, until ground beef is fully cooked and rice is tender.
In a medium bowl, mix together sour cream and flour. Whisk in 1 cup of tomato juice from pot, then pour mixture back into pot. Allow to simmer an additional 5 minutes, then serve peppers with juice spooned over top.