Real Stuffed Bell Peppers (Or Stuffed Cabbage) |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 5 |
|
Another of my grandmother's down home recipes. Has the sweet-sour taste of old Europe. True comfort food to be served with mashed potatoes dunked into the extra sauce and a crisp salad. May also be made in cabbage leaves for a stuffed cabbage recipe; cooking method is the same, but beef is rolled in each cabbage leaf. Ingredients:
1 1/2 lbs raw extra lean ground beef |
1 (14 1/2 ounce) can tomato sauce |
1 (14 1/2 ounce) can water |
1 medium onion, chopped |
1 (14 1/2 ounce) can tomato soup |
1 teaspoon salt |
1/2 cup golden raisin |
1/2 cup packed brown sugar |
2 teaspoons citric acid or 2 teaspoons lemon juice |
1 large peeled apple, sliced |
4 ginger snaps (cookies) |
4 -5 medium green bell peppers, slice top off and seed and clean, reserving the tops |
Directions:
1. In a large saucepan (large enough to accomodate the peppers standing upright) bring tomato sauce, water, onion, and tomato soup to a boil.
2. Add all other ingredients except beef and continue to simmer.
3. Stuff peppers with beef and add to pan.
4. Place tops of peppers slightly askew on each stuffed pepper.
5. Sauce should come about 3/4 of the way up each pepper or you can add a bit more water.
6. Cover pan and simmer for about 1 hour, basting occasionally with sauce, or until meat is cooked through.
7. Seasoning can be corrected by adding more brown sugar or sour salt to taste.
|
|