Andy’s Stuffed Peppers

An original recipe for a delicious dish of Stuffed Peppers.

Ingredients

  • l lb ground pork

  • 1 cup of rice (uncooked, white rice)

  • 2 medium onions, diced

  • 1 clove of garlic, diced

  • 1 large can of tomato juice

  • 1 equivalent amount of water (use the same can)

  • 6 cored peppers (or more if the amount of mixture allows)

  • A large handful of sauerkraut

Directions

  • Sautee the onions and garlic in oil in a frying pan until light brown.
  • In a mixing bowl put in the pork and then add the sautéed onions and garlic.
  • Sprinkle with 1 tbsp of salt and a teaspoon of pepper.
  • Add the cup of rice and mix it all together, by hand. (Very well mixed)
  • Take the cored peppers and stuff them with the mixture.
  • Remove the liquid of the sauerkraut and spread it on the bottom of a baking dish.
  • Place the peppers on the sauerkraut and add a large can of tomato juice and a can of water (using the same can), pouring it on and around, making sure the peppers are completely submerged.
  • Preheat oven to 275°F. Baking time:1 hour and 30 minutes. (Way of confirming if it is ready, check if the rice is cooked.)

Serve with sour cream and boiled potatoes on the side. Delicious !

Recipe donated by Montreal-Lakeshore Rotarian, Andy Csisztu.