Hungarian Stuffed Yellow Peppers

9 yellow bell peppers

½ cup uncooked white rice

2 pounds lean ground beef

1 egg

1 onion, chopped

salt and pepper to taste

2 (12 fluid ounce) cans tomato juice

½ cup sour cream

1 tablespoon all-purpose flour

Cut the tops off the peppers and remove seeds and stems. Set aside.

Place rice in a small saucepan and cover with water. Bring to a boil over high heat, then drain water. In a large bowl, mix together rice, ground beef, egg, onion, salt, and pepper.

Stuff each pepper with an equal amount of beef mixture, then place peppers in a pot large enough to hold them in a single layer. Pour tomato juice into pot. Cover pot and simmer over low heat for 90 minutes, until ground beef is fully cooked and rice is tender.

In a medium bowl, mix together sour cream and flour. Whisk in 1 cup of tomato juice from pot, then pour mixture back into pot. Allow to simmer an additional 5 minutes, then serve peppers with juice spooned over top.