Sweet & Sour Stuffed Bell Peppers |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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My grandfather's recipe. My grandfather was famous for his garden and his cooking with the vegetables from his garden. He even made the local newspaper with a page of his recipes. This is taken directly from the newspaper article. Ingredients:
8 small bell peppers |
1 cup ketchup |
1/2 cup water |
1/2 cup white vinegar |
1 teaspoon dry mustard |
2 tablespoons cornstarch |
1 (8 ounce) can water chestnuts, sliced |
2 cups pineapple juice |
1 lb ground beef |
1/2 cup breadcrumbs |
1/2 cup onion, chopped |
1 (8 ounce) can water chestnuts, chopped |
1 egg, beaten |
1 (8 ounce) can crushed pineapple, drained |
1 teaspoon salt |
Directions:
1. Clean peppers and boil for 5 minutes.
2. Meanwhile, make the sauce and bring to boil till it starts to thicken, remove from heat.
3. Fill Peppers and put 1 tablespoon sauce on top of each.
4. Bake uncovered 40 minutes at 350°F.
5. Then put 1 tablespoon sauce on top and bake for 5 minutes more.
6. Served with mashed potatoes or rice.
7. Put the extra sauce on the table.
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