Grandma’s Stuffed Peppers
Introduction:
This beloved recipe, passed down through generations, was a staple at every family gathering. My grandmother’s inventive twist on classic stuffed peppers combines the rich flavors of corned beef, onions, potatoes, and sweet corn, all perfectly nestled inside tender green peppers. Whether it’s for a cozy family dinner or a special occasion, these stuffed peppers are sure to bring back nostalgic memories with every bite.
Recipe Information:
| Category | Peppers |
|---|---|
| Total Time | 1 hour 15 minutes |
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Difficulty | Medium |
| Serving Size | Makes 6-8 servings |
| Cuisine | American |
| Recipe Yield | 6-8 stuffed peppers |
| Calories | 326.6 per serving |
| Rating | ★★★★★ (1 review) |
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6-8 | Green peppers (cored) |
| 1 | Onion (finely chopped) |
| 1 | Whole tomato (peeled and chopped) |
| 2 | Potatoes (peeled and diced) |
| 1 | Can of shoe peg corn (drained) |
| 3-4 slices | Bread (torn into pieces) |
| 1 | Can of corned beef (or fresh corned beef) |
| 1 tablespoon | Butter (for dotting) |
| To taste | Salt (to taste) |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 326.6 kcal |
| Fat | 12.4 g |
| Saturated Fat | 3.9 g |
| Cholesterol | 55.5 mg |
| Sodium | 984.2 mg |
| Carbs | 41.1 g |
| Fiber | 6.8 g |
| Sugar | 9.2 g |
| Protein | 16.4 g |
Instructions:
-
Prepare the Peppers:
Begin by coring the green peppers. Trim away any seeds or membranes inside, leaving a hollow space for the filling. Place the peppers in a large pot and cover them with water. Bring to a boil, cooking the peppers until they lighten in color, typically about 10-15 minutes. Remove the peppers from the water and set aside to drain. -
-
Prepare the Filling:
While the peppers are cooking, peel and dice the potatoes. In a large mixing bowl, combine the chopped onion, diced potatoes, chopped tomatoes, and drained shoe peg corn. Add the corned beef, breaking it into smaller pieces with your hands or a fork. -
Season the Mixture:
Stir the ingredients together, and then add salt to taste. The salt should be noticeable, as the vegetables will absorb much of it. Don’t worry about over-salting—the abundance of vegetables in the mix will balance the flavor. -
Stuff the Peppers:
Stuff the prepared peppers with the mixture, pressing it down gently to pack it in. Tear up the bread slices and layer them on top of each stuffed pepper. This bread acts as a lovely topping, helping to absorb some of the juices while adding a bit of texture. -
Add Butter:
Dot the top of each stuffed pepper with a small pat of butter to ensure it turns golden brown during baking. -
Bake the Peppers:
Place the stuffed peppers in a baking dish, adding a small amount of water to the bottom of the dish to create some steam. Cover with foil and bake in a preheated oven at 350-375°F (175-190°C) for about 45 minutes. -
Finish Baking:
After 45 minutes, remove the foil to allow the bread on top to brown. Continue baking for another 5-10 minutes, until the bread is golden and crispy. -
Serve:
Once the peppers are tender and the bread is nicely browned, remove from the oven and let them cool for a few minutes. Serve warm and enjoy the delightful flavors!
These stuffed peppers are an ultimate comfort food, perfect for family meals or special occasions. With hearty ingredients and rich, savory flavors, they are guaranteed to please even the pickiest of eaters.
