Categories: Vegetables, Pork/ham 
      Yield: 6 servings 
  
      6    Green peppers - large                    Crumbled 
      1 lb Pork - ground                       1 ts Tomato sauce 
      1    Egg - lightly beaten                6 ts Tomato juice 
    1/2 c  Rice - uncooked                     1 tb Paprika 
      1    Onion - small, chopped                   Salt and Pepper 
      6    Bacon strips - cooked and                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.