Stuffed Peppers In Tomato Sauce - cooking recipe

Ingredients

1/4 c. oil
2 Tbsp. flour
1/2 gal. canned, sifted tomatoes
1 tsp. salt
2 Tbsp. sugar
3 to 4 green peppers
1 1/2 lb. pork
1/2 c. cooked rice
1 egg
2 tsp. red pepper powder
1 tsp. salt
1/2 tsp. black pepper

Preparation

Start tomato sauce in fairly large pot to prevent from overcooking.
In 1/4 cup oil, brown flour.
Slowly add while stirring 1/2 gallon canned and sifted through tomatoes.
Add 1 teaspoon salt, 2 tablespoons sugar or according to your taste. Turn flame very low.
Take green bell peppers, wash and cut the top off to remove seeds so they can be filled.
Mix the pork, rice, egg, red pepper, salt and black pepper.
Mix in bowl with spoon. Add which flavor you like according to taste.
First, fill the pepper and the remaining ground meat mixture; make into 2-inch balls.
Put them all into tomato sauce and on low heat, cook for about 2 to 2 1/2 hours.
Stir once in a while very carefully so it won't stick to bottom of pot.