Three Pepper Meatball Stew

• 1 lb. ground beef
• 1/4 c. finely chopped onion
• 2 Tbsp. oat bran
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 tsp. soy sauce
• 1 egg
• 2 Tbsp. oil
• 1 Tbsp. cornstarch
• 1/3 c. uncooked rice
• 2 1/2 c. water
• 1/4 c. sugar
• 1/4 c. cider vinegar
• 1 medium green bell pepper
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 6 oz. can pineapple juice
• 2 Tbsp. soy sauce

1. In a large bowl, combine ground beef, onion, oat bran, salt, pepper, 2 teaspoons soy sauce and egg; blend well.
2. For each meatball, use about 1 tablespoon mixture.
3. Shape into ball.
4. In Dutch oven or large skillet, brown meatballs in oil; drain.
5. Add rice and water.
6. Bring to a boil.
7. Reduce heat.
8. Cover and simmer until rice is tender, 13 to 14 minutes.
9. Stir in sugar, vinegar, peppers and pineapple juice.
10. Bring to a boil.
11. Reduce heat; cover and simmer 5 minutes or until peppers are crisp-tender.
12. In small bowl, combine cornstarch and 2 tablespoons soy sauce; mix well. Stir into meatball mixture.
13. Cook until boils and thickens.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371163 (may not work)