Recipe by CobraLimes
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.
Top Review by QueenBee49444
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
- 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 See How It's Made
- 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.