Hungarian Stuffed Green Peppers - Toltottpaprika

• 8 medium sized green peppers
• 1/2 lb. ground beef 
• 1/2 lb. ground pork
• 1 raw egg
• 1 cup washed rice
• 1 large white onion, chopped
• 2 Tablespoons sweet Hungarian Paprika
• 1 teaspoon salt
• 2 Tablespoons sugar
• 1 can Tomato soup
• 1 cup water only if needed

Preparation
Cut off the tops of peppers and set aside for later. Remove seeds. Combine the ground meat, egg, rice, sugar, salt and paprika. 

Stuff peppers with meat mixture. With left over meat mixture, make meatballs. Set peppers upright in cooking pot. Place set-aside pepper tops on top of meat stuffed peppers. Cover with Tomato soup mixed with water to liquify.

Cover cooker and slowly cook for about 1 1/2 hours.

If too thick, add water before serving.

Serves 4.