Two common ingredients in Hungarian cuisine are paprika and tomato sauce, and that's what makes this version of stuffed peppers Hungarian. What makes it Eastern European is the ever-present, but optional, garnish of sour cream.
This filling also can be used for a Hungarian version of stuffed cabbage rolls.
Makes 4 servings
View this Step By Step.
Prep Time: 20 minutes
Cook Time: 1 hours,
Ingredients:
- 4 multicolored bell peppers
- 1 small onion, finely chopped
- 1 pound ground chuck
- 1/2 pound ground pork
- 1/2 cup uncooked rice, rinsed
- 1 large egg, beaten
- 1 teaspoon sweet or hot Hungarian paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 clove garlic, finely chopped
- 2 (8-ounce) cans tomato sauce
- 1 teaspoon sugar
- Sour cream for garnish (optional)
Preparation:
- Wash peppers. Cut off tops and remove seeds. Season cavities lightly with salt and pepper. Finely chop pepper tops and place in large bowl.
- Add onion, ground chuck, pork, rice, egg, paprika, salt, pepper and garlic to bowl with pepper tops. Mix well.
- Stuff peppers lightly with meat mixture because rice will expand. If you have any leftover meat filling, form it into meatballs.
- Place peppers and any meatballs in a small slow cooker. Mix together tomato sauce and sugar and pour over peppers. Cook on low for 8 to 10 hours. This also can be cooked in a 350-degree oven for 1 hour or on the stovetop for 1 hour.
- Serve peppers with a dollop of sour cream, if desired, and crusty white or rye bread. Cooked peppers freeze well if covered with sauce.
