Hungarian Stuffed Red Bell Peppers

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

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.

serves 6
prep time 15 Min
cook time 1 Hr 10 Min
method Stove Top


  • 6 md
    red bell peppers
  • 2 Tbsp
    oil or lard
  • 3 lg
    garlic cloves, crushed
  • 1 md
    onion, finely chopped
  • 1/2 c
    fresh parsley, chopped
  • 1/4 c
    long grain rice
  • 1 1/2 c
    chicken stock, fresh or canned
  • 1 lb
    ground pork, veal, or chicken (any of these or in combination)
  • 1 1/2 Tbsp
    hungarian paprika, to taste
  • 1 lg
  • 2 c
    paprika gravy (
  • freshly ground black pepper, to taste
  • salt, to taste

How To Make

  • 1
    Cut 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.
  • 2
    Heat 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.
  • 3
    In a large bowl combine the ground meat, paprika, egg, salt and pepper to taste with the rice mixture. Mix very well.
  • 4
    Fill the peppers just to the top, but don't pack too firmly because the rice will expand during cooking.
  • 5
    Place 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.
  • 6
    After 45 minutes pour the Paprika Gravy over the peppers, cover and simmer for 20 minutes more.

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