4-6 peppers (any color you like) 1 lb. ground pork 1 lb. ground beef 1 cup uncooked rice 1 medium onion chopped 2 clove garlic smashed and minced 2 eggs beaten 1 tsp salt 1/2 tsp pepper 1 large bottle or can tomato juice

1/2 pint sour cream room temperature 2 tbs flour

Preheat oven 350F

Cut tops off peppers and remove seeds with light ribs.

Using a large mixing bowl, combine pork, beef, rice, onion, garlic, eggs, salt and pepper.

Stuff peppers with meat and rice mixture. Using your finger, make a hole down through the center of the mixture. This will make a little room for the rice to expand and keep the peppers from breaking. Add a little more meat on the top.

Place peppers in a high side casserole dish and pour tomato juice about 3/4 of the way up the side of the peppers.

Cover (foil if you don't have a cover) and bake in 350F oven for about 45 minutes basting every 15 minutes.

Whisk flour into 1/2 pint of sour cream.

Whisk the sour cream into the hot tomato sauce around the peppers and return to oven for 15 minutes.