Recipe - Stuffed Peppers Paprika

6 md Green peppers
1 pound Pork; lean, ground
One half cup Onion; chopped
1 Garlic clove; minced
2 teaspoon Salt
2 teaspoon Paprika
One fourth teaspoon Black pepper
1 One half cup Rice; cooked
1 Egg; beaten
6 ounce Tomato paste
1 One half cup Water
Parsley (opt.)

Cut off top of each green pepper; remove seeds. Cook peppers in boiling
salted water to cover 5 minutes; drain.

Combine pork, onion, and garlic in a skillet; cook unitl pork is browned.
Drain and cool. Add salt, paprika, black pepper, rice and egg to pork
mixture; mix well.

Combine tomato paste and water; add 1 cup to pork mixture, and place in a
shallow baking dish. Spoon remaining tomato mixture over peppers. Bake at
375 degrees for 25 to 30 minutes. Garnish with parsley, if desired.

SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy
Coleman.