Hungarian Stuffed Peppers

We love going to the farmers market every Saturday morning. Chad finally found a pepper similar to the ones they use in. We have made several Hungarian dishes since then. I was surprised at how fast they are to make and how good they are. They taste great with french bread and a spoon full of sour cream on top.

• 4 multicolored bell peppers
• 1 small onion, finely chopped
• 1 pound ground chuck 1/2 pound ground pork
• 1/2 cup uncooked rice, rinsed
• 1 large egg, beaten
• 1 teaspoon Hungarian paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 clove garlic, finely chopped
• 2 (8-ounce) cans tomato sauce
• 1 teaspoon sugar
• Sour cream for garnish (optional)

Makes 4 servings

• Wash the peppers. Cut the tops off and remove the seeds and any membranes. Season cavities lightly with salt and pepper.

• Finely chop the pepper tops and place in large bowl.

• To the bowl containing chopped pepper tops, add onion, ground chuck, pork, rice, egg, paprika, salt, pepper and garlic, and mix well.

• Stuff peppers with meat mixture lightly because the rice will expand during cooking. If you have any leftover meat mixture, form it into meatballs.

• Place peppers and any meatballs in a small slow cooker. This dish can also be cooked, covered, in a 350-degree oven for 1 hour or on the stove top, covered, for 1 hour.

• Mix tomato sauce with sugar and pour over peppers in pot.

• Cover the slow cooker and set heat to low. Cook for 8 to 10 hours or in the oven or on the stove top for 1 hour.

• Serve peppers with a dollop of sour cream, if desired, and crusty white or rye bread. Cooked peppers freeze well if covered with sauce