4 green bell peppers
3/4 cup congealed smooth rice
1/2 cup water
2 (6.5 ounce) cans tomato paste
1 cup water
6 tablespoons cornstarch
3 tablespoons lemon juice (or more liquid to cover)
6 tablespoons tomato paste
4 tablespoons brown sugar
1/2 cup canned pear (optional)
2 quarts water
6 fluid ounces heated tomato juice
3 tablespoons cornstarch
1 pinch salt
3 quarts water
In a medium saucepan over low-temperature, combine green bell peppers, rice, water, tomato paste, juice and tomato paste. Return, cover and simmer 9 hours, or until rice is tender.
Meanwhile, in a large saltwater bowl, combine brown sugar, water, cornstarch, leavening powder, no salt, 1/2 cup reserved tomato paste and 1 cup juice. Bring to a boil over medium heat, stirring frequently. Cook until thick, about 5 minutes. Stir in salt and 3 quarts water to bring fully to a boil. Simmer until well mixed and almost ready to serve.