Egg & Dill Pickle Stuffed Peppers
|Peppers||10 , tops removed and seeded|
|Onions||4 , peeled|
|Tuna||3⁄4 Can (7.5 oz) (Or 1 Small)|
|Diced dill pickles||2 Cup (32 tbs)|
|Hard cooked eggs||4|
|Ground pork||1 Cup (16 tbs)|
|Ground beef||1 Cup (16 tbs)|
|Pepper white||1⁄2 Teaspoon|
|Oil||2⁄3 Cup (10.67 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Sausage meat||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
Blanch the peppers in salted water for 5 minutes, then drain.
Slice two of the onions and chop the other two.
Flake the tuna and mix with the pickles and eggs.
Mix the ground meats with chopped onions and pepper.
Heat the vinegar, oil, sour cream and 1/2 cup water.
Thicken with the dissolved cornstarch.
Fill three of the peppers with" sausagemeat and three with the tuna mixture.
Spoon over a little of the sour cream mixture.
Fill four peppers with the ground meat mixture.
Place all the peppers in an ovenproof dish and pour over the rest of the sour cream mixture.
Top with the sliced onion and dot with butter.
Cover with a lid and bake in a moderate oven (350° F) for 20-25 minutes.