Recipe by BoxO'Wine
Stuffed peppers made the old fashioned way on top of the stove and enhanced with a rich sour cream gravy. Have loads of crusty bread ready to sop up the juice. Ground pork is optional, you can use all ground beef if you prefer. Mama wont mind if you mess around with her recipe.
Top Review by solo40
I just love stuffed peppers. After searching the internet I settled on this recipe. First of all I found that the amount of meat (stuffing) we ended up with was too much for the 8 peppers that I used (2 each red , yellow, orange and green). Froze enough stuffing to use for another 8 pepper meal. I also chopped up the tops of the peppers and sauteed with the onions, of which I used 1 and a half medium large. Also used one 15 oz. tin of Hunt's tomato sauce, one tin of Campbell s tomato soup and some left over tomato sauce from another recipe (about a cup and a half). Also maybe a cup and a half or more of water. Was very tasty and will make again - BUT I also used the cup and a half of catchup called for in the recipe. Came out too sweet for my family's taste, although we did like it, but would like it more with less sweetness. Will cut the catchup down to maybe 1/2 cup or leave it out altogether next time. Only had slightly less than 1 cup of sour cream on hand (200 grams, where cup is 230 grams), so used that with heaping tablespoon of flour. Worked fine, although I saved enough sauce without the sour cream (just undert 3 cups) for another go at this recipe. I think the recipe is very flexible that way.
- 1 cup rice
- 1 1⁄2 cups water
- 8 medium green bell peppers
- 2 lbs lean ground chuck (BEEF)
- 1 lb ground lean pork
- 2 medium onions, diced
- 2 tablespoons vegetable oil
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- 1 egg, lightly beaten
- 4 (8 ounce) cans tomato sauce
- 1 (10 1/2 ounce) can condensed tomato soup
- 1 1⁄2 cups catsup
- 3⁄4 pint sour cream
- 2 tablespoons all-purpose flour
Directions See How It's Made
- Prepare rice by rinsing under cold water for a few seconds.
- Put rice in small pot with water and bring to boil uncovered, at medium heat.
- When rice begins to boil, lower heat to medium low and place lid on pot tilted to allow steam to escape.
- Cover tightly when craters appear in rice, lower heat and simmer approx 15 minutes.
- Let sit for 5 minutes, fluff with fork and let cool.
- Prepare green peppers by slicing off tops approximately 1/4" down and remove seeds and membrane.
- Wash peppers and allow to drain upside down on paper towel.
- Prepare filling by placing ground meat in large bowl.
- Saute diced onions in vegetable oil in small saute pan until onion is transparent.
- Add to meat bowl.
- Add salt and pepper.
- Add 1/2 can tomato sauce (reserving remaining 1/2 can) Add rice to bowl and combine ingredients with hands until blended together.
- Add lightly beaten egg and continue to blend mixture.
- Loosly pack each pepper with meat mixture forming small dome on top.
- If you have extra filling, form into individual meat balls.
- In large stock pot, pour remaining 1/2 can tomato sauce and 1/2 can water, swishing around until blended.
- Place stuffed peppers into stockpot, along with extra meatballs (if you made any).
- Add 1 can tomato soup, 1/2 can water to pot.
- Add catsup to pot.
- Add remaining 3 cans tomato sauce, and add about 1/2 can of water to each can to clean up remaining sauce in can.
- Add this to pot also.
- Bring stockpot to boil, lower heat, cover with lid slightly tilted.
- Cook over low heat for about 1 hour.
- Blend flour into sour cream in bowl.
- Slowly blend in about 1/2 cup (or more) hot gravy from pot.
- Add sour cream mixture SLOWLY into pot, stirring constantly until gravy slightly thickens and becomes a deep orangy color, rather than the bright red color of tomatoes.
- Serve peppers in bowls, split open, and generously covered with gravy.
- Have crusty bread available for soaking up the rich gravy.