Real Stuffed Bell Peppers (Or Stuffed Cabbage)
"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."
photo by QueenBee49444
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
4-5
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
- In a large saucepan (large enough to accomodate the peppers standing upright) bring tomato sauce, water, onion, and tomato soup to a boil.
- Add all other ingredients except beef and continue to simmer.
- Stuff peppers with beef and add to pan.
- Place tops of peppers slightly askew on each stuffed pepper.
- Sauce should come about 3/4 of the way up each pepper or you can add a bit more water.
- Cover pan and simmer for about 1 hour, basting occasionally with sauce, or until meat is cooked through.
- Seasoning can be corrected by adding more brown sugar or sour salt to taste.
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Reviews
-
I have to admit, I was a little apprehensive while preparing this dish. Boy, was I pleasantly surprised!. I used ground chicken instead of ground beef and red & yellow bell peppers instead of green. The result was outstanding. The flavors were outstanding, probably better than my favorite sweet and sour sauce. I made sure to baste the meat often - end result a very tender stuffed pepper. I served this with instant rice which was cooked in extra sauce from the peppers. Thanks for sharing this delicious recipe. Made and enjoyed for PAC O, Fall 2009 -
I really liked the sauce, and I loved the raisins. However, the peppers got too soft for my tastes after an hour of cooking. I also enjoy things mixed in with the beef, like rice and spices. Also, make sure you crush the gingersnaps because they get soft, but don't break down completely. I also chopped the apples, because I didn't think sliced apples sounded good. Overall verdict is that the sauce is great, but the overall dish isn't exactly what I was looking for.
Tweaks
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I have to admit, I was a little apprehensive while preparing this dish. Boy, was I pleasantly surprised!. I used ground chicken instead of ground beef and red & yellow bell peppers instead of green. The result was outstanding. The flavors were outstanding, probably better than my favorite sweet and sour sauce. I made sure to baste the meat often - end result a very tender stuffed pepper. I served this with instant rice which was cooked in extra sauce from the peppers. Thanks for sharing this delicious recipe. Made and enjoyed for PAC O, Fall 2009
RECIPE SUBMITTED BY
CobraLimes
Fullerton, CA
