Parboil rice and mix with pork, beef, spices, salt and pepper. Choose well formed peppers. Cut off tops of peppers, wash and seed. Tops taken off in rings can be used as bases for any peppers that do not sit well in the pot. Stuff peppers tightly with meat mixture. Set peppers aside. Roll any left over meat into meat balls.
In a large heavy pot, a 4 quart or greater dutch oven works well, make a light roux by melting the butter and stirring in the flour. Stir and cook flour until lightly browned. Sir in tomato juice. Add peppers to pot making certain they are submerged or at least well doused with the sauce. (Add any meat balls to pot.).
Bring to a bubbling simmer and cook 2-3 hours, stirring occasionally, to be sure peppers don't burn on the bottom. Serve with crusty bread and if you want, a dollop of sour cream. These are very good made a day ahead and they freeze very well. (We often find we have a great deal of sauce left over and if anyone can come up with a use for it, please let me know.).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	800.31 Kcal (3351 kJ)
Calories from fat	600.38 Kcal
		% Daily Value*
Total Fat	66.71g	103%
Cholesterol	116.55mg	39%
Sodium	1361.74mg	57%
Potassium	696.48mg	15%
Total Carbs	25.69g	9%
Sugars	5.64g	23%
Dietary Fiber	2.87g	11%
Protein	23.24g	46%
Vitamin C	139.8mg	233%
Vitamin A	3.5mg	118%
Iron	61.4mg	341%
Calcium	50.4mg	5%

Amount Per 100 g
Calories	217.14 Kcal (909 kJ)
Calories from fat	162.9 Kcal
		% Daily Value*
Total Fat	18.1g	103%
Cholesterol	31.62mg	39%
Sodium	369.47mg	57%
Potassium	188.97mg	15%
Total Carbs	6.97g	9%
Sugars	1.53g	23%
Dietary Fiber	0.78g	11%
Protein	6.31g	46%
Vitamin C	37.9mg	233%
Vitamin A	1mg	118%
Iron	16.7mg	341%
Calcium	13.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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