Evoke all the nostalgic feels with our vintage stuffed peppers recipe, straight out of grandma's kitchen. It's a decadent take on a comfort food classic, sure to become a staple in your home. Read on for our favorite stuffed pepper recipe!
Finely dice onion. Carefully clean peppers, by removing the tops and scooping seeds and innards out.
In skillet on medium-low heat, melt butter. Brown rice in that butter, simmering for a few minutes while stirring occasionally. Add chopped onion and cook gently for a few more minutes until translucent. Remove from heat and set aside.
While rice and onion are browning, add tomato juice and corn starch to large stockpot on low heat. Whisk together.
In large bowl, combine meat, eggs, salt and pepper, and garlic salt. Mix well with hands. Then, add the rice/onion mixture and fold in until evenly dispersed. Form meatballs for each pepper, stuffing them while careful not to break the vegetable.
Using the tongs, carefully place the stuffed peppers into the gravy pot so they remain upright. Raise heat to medium. Once gravy begins boiling, add lid to pot and lower back to simmer for 3 hours.
Carefully remove the cooked peppers and check their inside temperature using a meat thermometer. Since the meat is a mix of ground pork and beef, it should be between 145-160 degrees. (If lower, simmer for another 20 minutes and check again). Set aside to rest.
To the sauce in the pot, slowly add in sour cream, whisking carefully until creamy and combined. At this time, more cornstarch can be added if gravy isn't thickening. To serve, pour finished gravy into and over stuffed peppers. Enjoy immediately!