Savory Sweet & Sour Garden Stuffed Peppers

Sweet & Sour Stuffed Bell Peppers Recipe

Overview

This Sweet & Sour Stuffed Bell Peppers recipe holds a special place in my heart, originating from my grandfather’s cherished collection of garden-inspired dishes. Known for his green thumb and culinary prowess, he even gained recognition in the local newspaper for his garden-to-table creations. This particular recipe, excerpted directly from a newspaper article featuring his culinary talents, combines the freshness of bell peppers with a savory-sweet filling, making it a delightful choice for any mealtime.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 8
• Calories per serving: 323.7 kcal
• Dietary Considerations: Contains meat, suitable for < 60 minutes cooking, oven and stove-top preparation

Ingredients

• 8 bell peppers
• 1 cup ketchup
• 1/2 cup water
• 1/2 cup white vinegar
• 1 tsp dry mustard
• 2 tbsp cornstarch
• 1 can (8 oz) water chestnuts, drained and chopped
• 1 lb ground beef
• 1 onion, finely chopped
• 1/2 cup water chestnuts, chopped
• 1 egg
• 1 cup crushed pineapple
• 1 tsp salt

Instructions

1. Prepare Bell Peppers:

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   • Clean the bell peppers and cut off the tops. Remove seeds and membranes.
   • Boil the peppers in salted water for 5 minutes to soften slightly. Drain and set aside.

2. Prepare Sweet & Sour Sauce:

   • In a saucepan, combine ketchup, water, white vinegar, and dry mustard.
   • In a small bowl, dissolve cornstarch in a little water and add to the saucepan.
   • Bring the mixture to a boil, stirring constantly until it starts to thicken. Remove from heat.

3. Prepare Filling:

   • In a skillet, brown the ground beef with chopped onion until fully cooked and onions are translucent.
   • Stir in chopped water chestnuts, egg, crushed pineapple, and salt. Mix well.

4. Assembly:

   • Preheat the oven to 350°F (175°C).
   • Stuff each bell pepper with the beef mixture.

5. Bake:

   • Place stuffed peppers in a baking dish.
   • Spoon 1 tablespoon of sweet & sour sauce over each pepper.
   • Bake uncovered for 40 minutes.

6. Final Touch:

   • After 40 minutes, spoon an additional tablespoon of sauce over each pepper.
   • Bake for an additional 5 minutes to allow the flavors to meld.

7. Serving:

   • Serve the stuffed bell peppers hot, accompanied by mashed potatoes or rice.
   • Serve extra sweet & sour sauce on the side for those who enjoy a saucier dish.

Tips for Success

• Ensure bell peppers are evenly boiled to maintain their shape during baking.
• Adjust sweetness or tanginess of the sauce to personal preference by varying the amount of vinegar or ketchup.
• For a lighter version, ground turkey can be substituted for ground beef.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Conclusion

Enjoy the nostalgia and flavors of my grandfather’s Sweet & Sour Stuffed Bell Peppers, a testament to his love for gardening and good food. Whether for a family dinner or a gathering with friends, this dish promises to bring smiles and satisfied appetites around the table. Embrace the tradition and savor each bite of this timeless recipe!