"Real Hungarian stuffed peppers that you can make anytime of year. If the yellow Hungarian peppers are not in season, use a combination of sweet cubanelle and green peppers. Serve with crusty bread and boiled or mashed potatoes to get all the sauce. I urge you to try this!"
1.Cook rice in 1 cup water until the water is absorbed. Wash and clean the peppers, cutting off the tops and removing the seeds. Meanwhile, in a large pot, combine the V8 juice, tomato sauce, onion, cinnamon and sugar. Bring slowly to a simmer.
2. In a small sauce pan make a light roux, making sure to cook the flour and oil slowly until a light beige colour. Carefully add this to the hot, simmering sauce and stir.
3. In another bowl, combine the rice, meat, salt, pepper, egg, garlic, onion and paprika and mix to blend.
4. Stuff peppers, making sure to push the stuffing down in to the very bottom. With the remaining mixture, make meatballs slightly larger than a golf ball. Carefully place peppers and meatballs in to the simmering sauce.
5. Cover and simmer on the stovetop for 2 to 2 1/2 hours or in a 300F oven for 3 to 3 1/2 hours.
Note: Too many green peppers can overpower this dish so stuff only 2-3 of these. Use any combination of sweet cubanelle, sweet yellow banana or Hungarian peppers or simply make the remaining stuffing in to meatballs. Either way, you won't be disappointed.