Time
Spice
Serves
1 Hr
Hot
Two
Calories
Carbs
Fiber
Fat
Protein
510
49g
5g
15g
49g
Ingredients
3/4 lb ground pork
2 oz sour cream
8 tv peppers
1/6 bunch parsley
1 onion
1 c pureed tomatoes 
1/4 c short grain rice 
2 tsp sweet paprika 
1 tsp hot paprika Equipment
stockpot with lidPreparation
Finely dice the onion.
Cut the stems off of the tv peppers.
Hollow out the peppers, removing all inner membranes and seeds.
These peppers are hot! Try to avoid direct contact with seeds.
Set a skillet on medium high heat and coat with olive oil. Once the olive oil is hot add the onions and saute until golden brown.
Once the onions are golden brown, transfer half of the onions to a bowl for later use.
Add the rice to the remaining onions along with 1 cup of water. Stir occasionally until all the water has evaporated.
Place the ground pork in a bowl, along with the onion & rice mixture, half of the sweet paprika, and 1/4 tsp of salt. Mix.
Stuff the cleaned tv peppers with the pork mixture.
Have leftover meat? Form a meatball to cook in the tomato broth along with the peppers.
Place the reserved onions in a stockpot with the tomatoes, 1 1/2 cups of water, 1/4 tsp of salt, hot paprika, the remaining sweet paprika and filled peppers.
Cover the stockpot with the lid, place on medium heat, and cook for 20 minutes.
After 20 minutes have lapsed, transfer the peppers from the stockpot to a plate. Keep the stockpot on medium heat and cook uncovered until the sauce thickens, approx. 5-7 minutes.
Plate the sauce in a shallow bowl or plate. Top with the cooked peppers, accent with the parsley, and serve with the cream.
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