hungarian stuffed red bell peppers
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Everyone in Eastern Europe seems to have a favorite form of this dish. Don't overcook the peppers; that's the secret. From The Frugal Gourmet.
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yield
6 serving(s)
prep time
15 Min
cook time
1 Hr 10 Min
method
Stove Top
Ingredients For hungarian stuffed red bell peppers
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6 mdred bell peppers
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2 Tbspoil or lard
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3 lggarlic cloves, crushed
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1 mdonion, finely chopped
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1/2 cfresh parsley, chopped
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1/4 clong grain rice
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1 1/2 cchicken stock, fresh or canned
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1 lbground pork, veal, or chicken (any of these or in combination)
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1 1/2 Tbsphungarian paprika, to taste
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1 lgegg
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2 cpaprika gravy (https://www.justapinch.com/recipes/sauce-spread/gravy/paprika-gravy.html)
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freshly ground black pepper, to taste
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salt, to taste
How To Make hungarian stuffed red bell peppers
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1Cut off the very top part of the peppers. Chop the pepper tops finely, omitting the stems, and save for the filling. Seed and core the peppers; set aside.
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2Heat a large covered frying pan and add the oil or lard. Saute the garlic, onions and reserved chopped pepper tops until tender. Add the parsley and rice and saute for a few minutes. Add 1/2 cup of the chicken stock and cover. Simmer for 10 minutes. Allow to cool.
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3In a large bowl combine the ground meat, paprika, egg, salt and pepper to taste with the rice mixture. Mix very well.
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4Fill the peppers just to the top, but don't pack too firmly because the rice will expand during cooking.
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5Place the filled peppers in a Dutch oven and add the remaining 1 cup chicken stock to the bottom of the pot. Cover and simmer very gently for 45 minutes, keeping the temperature very low or the peppers will break. Move the peppers about the pot a few times during cooking to prevent sticking.
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6After 45 minutes pour the Paprika Gravy over the peppers, cover and simmer for 20 minutes more.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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