1. Heat dutch oven over medium high heat. 2. Add oil til shimmering. 3. Add pork and onion, cover sweat onions. 4. Cook til meat is cooked through and onions are soft about 8 to 10 minutes. 5. Drain fat in a colander. 6. Add paprika incorporate well and allow it to bloom in meat/onion mixture for about 2 minutes 7. Add salt, pepper, chopped parsley, 2 tsp chicken base (vegeta), 2 cans of tomato sauce and uncooked white rice. Stir to incorporate well. 8. Cover reduce heat to low d stir for about 2 minutes. 9. Remove from heat and allow to cool to room temperature. 10. Stuff peppers one at a time with meat mixture til about 90% full. Allowing for rice to expand. 11. Place stuffed peppers in the dutch oven and add water half way up the peppers. Then add the two remaining cans of tomato sauce as well as 2 tsp of the remaining chicken base to water. 12. Baste the peppers with the tomato flavored water, making sure to see the water level in peppers. This allows rice to cook and absorb the flavored water. 13. Set heat to high and bring to a boil. 14. Reduce heat to simmer and cook covered for about 45 minutes. Basting every 15 minutes or so. 15. Garnish with parsley, tear a little piece off of a French baguette and enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
