Stuffed Peppers - Sweet and Sour
Recipe: #14133
September 02, 2014
Categories: Casseroles, Ground Beef, Rice, Eastern European, Jewish, Sunday Dinner, Oven Bake, Gluten-Free, Non-Dairy, Beef Dinner, Ground Beef Dinner, more
"Based upon a recipe from an old Jewish Cookbook- these are delicious. I use Everglades brand seasoning instead of salt and pepper. Hint - to make sure that the rice cooks with the meat, make sure the rice stuffing mixture is on the wet side - the grated onion should do it but you can add a bit of water if needed. The frequent basting also adds moisture and flavor to the stuffing."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (699.8 g)
- Calories 456.1
- Total Fat - 16.4 g
- Saturated Fat - 5.7 g
- Cholesterol - 149 mg
- Sodium - 1170.1 mg
- Total Carbohydrate - 46.4 g
- Dietary Fiber - 7.6 g
- Sugars - 31.5 g
- Protein - 32.8 g
- Calcium - 88.6 mg
- Iron - 5.5 mg
- Vitamin C - 192.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cut off the stem end on the peppers and seed them - rinse.
Step 2
In a heavy dutch oven, boil water and blanch the peppers for 3 minutes - then remove the peppers and let cool- pour the hot water off.
Step 3
In the same dutch oven make the sauce- mix the tomato sauce, broth, tomato paste, sugar, vinegar and paprika together- sprinkle with salt and pepper to taste - heat the sauce over medium, stirring.
Step 4
While the sauce is heating, mix the ground meat, rice, egg, onion and garlic- sprinkle with salt and pepper- stuff each pepper with the meat mix.
Step 5
Place the stuffed peppers in the dutch oven - spoon sauce over each pepper- cover the pot and simmer for 1 hour - spoon the sauce over the top frequently.
Step 6
Preheat the oven to 350F - place the covered dutch oven in the oven and spoon the sauce over the top- bake for 30 minutes.
Step 7
Uncover the dutch oven and spoon more sauce over the tops - bake uncovered for another 20 minutes .
Tips
No special items needed.
0 Reviews
You'll Also Love
