Three Pepper Meatball Stew

• 2 lb. ground beef
• 1/2 c. finely chopped onion
• 1 tsp. salt
• 1/4 tsp. pepper
• 4 tsp. soy sauce
• 2 eggs
• 2/3 c. rice (regular long grain)
• 5 c. water
• 1/2 c. sugar
• 1/2 c. cider vinegar
• 1 large green bell pepper, cut into 1-inch pieces
• 1 large red pepper, cut into 1-inch pieces
• 1 large yellow pepper, cut into 1-inch pieces
• 12 oz. pineapple juice (2 small cans or 1 1/2 c.)
• 2 Tbsp. cornstarch
• 4 Tbsp. soy sauce

1. Meanwhile, place the rice and water in a Dutch oven or soup pot; bring to a boil.
2. Reduce heat, cover and simmer until rice is tender, 13 to 14 minutes.
3. Add meatballs to rice and water.
4. Also stir in the sugar, cider vinegar, peppers and pineapple juice. Bring to a boil.
5. Reduce heat, cover and simmer for 5 minutes.
6. In a small bowl, combine the cornstarch and soy sauce; mix well. Stir into meatball mixture.
7. Cook over medium heat until mixture thickens and boils.

ground beef, onion, salt, pepper, soy sauce, eggs, rice, water, sugar, cider vinegar, green bell pepper, red pepper, yellow pepper, pineapple juice, cornstarch, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=594859 (may not work)