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Egg & Dill Pickle Stuffed Peppers

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Ingredients
  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
  Vinegar 6 Tablespoon
  Oil 2⁄3 Cup (10.67 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Cornstarch 2 Teaspoon
  Sausage meat 1 Cup (16 tbs)
  Butter 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pepper
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
6

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