Hungarian Stuffed Peppers

Based on recipe on Food.com and about.

Ingredients

  • 1 cup rice
  • 1 1⁄2 cups water
  • 8 medium sweet peppers (or any bell pepper)
  • 2 lb lean ground chuck (BEEF)
  • 1 lb ground lean pork (or more beef or chicken)
  • 2 medium onions, diced
  • 2 tablespoons vegetable oil
  • 1 1⁄2 teaspoons salt
  • 1⁄2 teaspoon ground black pepper
  • 2 egg, lightly beaten
  • 2 tsp paprika
  • 32 oz tomato sauce, separated into 1 cup, 1 cup, and 2 cups
  • 3⁄4 pint sour cream or yogurt
  • 2 tablespoons all-purpose flour

Directions

  1. Optional: Prepare rice by rinsing under cold water for a few seconds (this makes it less sticky).
  2. Cook rice as you normally do. Then let sit for 5 minutes, fluff with fork and let cool.
  3. Prepare peppers by slicing off tops approximately 1/4″ down and remove seeds.
  4. Wash peppers and allow to drain upside down on paper towel.
  5. Prepare filling by placing ground meat in large bowl.
  6. Sauté diced onions in vegetable oil in small sauté pan until onion is transparent.
  7. Add sautéed onions, salt, pepper, 1 cup tomato sauce, rice, eggs to meat bowl. Blend the mixture well with hand.
  8. Blend in paprika
  9. Loosely pack each pepper with meat mixture forming small dome on top. (Loosely because it will expand a bit)
  10. If you have extra filling, form into individual meat balls.
  11. In large stock pot, pour 1 cup tomato sauce.
  12. Place stuffed peppers into stockpot, along with extra meatballs (if you made any).
  13. Add remaining 2 cups tomato sauce and any water to wash the can over the peppers.
  14. Bring stockpot to boil, lower heat, cover with lid slightly tilted.
  15. Cook over low heat for about 1 hour.
  16. Remove the peppers and set aside.
  17. Blend flour into sour cream or yogurt in bowl.
  18. Slowly blend in about 1/2 cup (or more) hot gravy from pot.
  19. Add sour cream mixture SLOWLY into pot, stirring constantly until gravy slightly thickens and becomes a deep orangy color, rather than the bright red color of tomatoes.
  20. Serve peppers in bowls, split open, and generously covered with gravy.
  21. Have crusty bread available for soaking up the rich gravy.
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