Hungarian Stuffed Yellow Peppers

Ingredients

• 1  eggs 
• 1 tablespoon flour all-purpose
• 2 pounds ground beef lean
• 1  onion chopped
• 9 servings salt and pepper to taste
• 0.5 cup cup heavy whipping cream sour
• 24 fluid ounce sacremento tomato juice canned
• 0.5 cup rice white uncooked
• 9  bell peppers yellow

Equipment

• bowl
• sauce pan
• whisk
• pot

Directions

1. Cut the tops off the peppers and remove seeds and stems. Set aside.
2. Place rice in a small saucepan and cover with water. Bring to a boil over high heat, then drain water. In a large bowl, mix together rice, ground beef, egg, onion, salt, and pepper.
3. Stuff each pepper with an equal amount of beef mixture, then place peppers in a pot large enough to hold them in a single layer.
4. Pour tomato juice into pot. Cover pot and simmer over low heat for 90 minutes, until ground beef is fully cooked and rice is tender.
5. In a medium bowl, mix together sour cream and flour.
6. Whisk in 1 cup of tomato juice from pot, then pour mixture back into pot. Allow to simmer an additional 5 minutes, then serve peppers with juice spooned over top.