1Mix ground beef, onion, rice, salt, pepper, oregano and garlic powder. Stuff the peppers with the meat mixture.
2In a large pot, pour the entire can of tomato juice. Rinse can out with the water. Place peppers into the pot. Cover and bring to a boil, then reduce heat to low and simmer for 1 to 2 hours, until peppers are tender.
3In a large skillet, melt the shortening (butter). Sprinkle in the flour and whisk until smooth. Cook roux until it deepens to a medium brown. Stir frequently so it doesn't
4Using a slotted spoon remove peppers from pot. Add the roux to the tomato juice, (it will bubble for a few seconds, it is normal) Stir well. After it thickens, add the sugar and more salt and pepper, if desired. It will be sweet, it should be.