6 Green peppers - large

1 lb Pork - ground

1 Egg - lightly beaten

1/2 c Rice - uncooked

1 Onion - small, chopped

6 Bacon strips - cooked and

Crumbled 1 ts Tomato sauce

6 ts Tomato juice

1 tb Paprika

Salt and Pepper Sugar to taste Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Tom Wappel's Stuffed Green Peppers Place meat in a bowl and add rice, salt, pepper, bacon bits, onion and paprika. Add egg and mix thoroughly. Cut stem end off green peppers and remove seeds and ribs. Soften peppers for a minute or two in boiling water, then fill with the meat mixture. Place peppers upright in a deep saucepan. Combine remaining ingredients and pour over peppers, the liquid should come to about 2 inches from the top of the peppers. Add more tomato juice if required. Cover and cook slowly for 1-1/2 to 2 hours. Add more sugar or a touch of lemon juice to adjust flavor. Serves 6.