Stuffed Bell Peppers Hungarian Style
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: > 2 hrs
Ingredients:
1/2 cup uncooked rice
1 1/2 pound ground pork
1 1/2 pound ground beef
2 tablespoons Hungarian paprika
salt and pepper, to taste
3 tablespoons flour
3 tablespoons margarine
8 bell peppers
92 ounces tomato juice
1 teaspoon sugar
Directions:
Parboil rice and mix with pork, beef, and spices.
Choose well formed peppers. Cut off tops of peppers, wash and seed. Stuff peppers tightly with meat mixture. Set stuffed peppers aside.
In large heavy pot, make a light roux by melting margarine, and stirring in flour; stir and cook flour until lightly browned. Stir in tomato juice. Stir in sugar. Add peppers to pot; peppers should be submerged or at least doused with tomato juice. (Any leftover meat can be rolled into a meatball and put in the juice.) Bring to a bubbling simmer and cook 2 to 3 hours, stirring occasionally to be sure peppers don't burn on the bottom.
Serve peppers with a dollop of sour cream and crusty French bread. Peppers are better made a day ahead and refrigerated overnight; they also freeze well if covered with sauce.
Recipe Location: https://www.cdkitchen.com/recipes/recs/255/Stuffed_Bell_Peppers_Hungarian_Style47639.shtml
Recipe ID: 2555
Nutrition:
per serving: 634 calories, 41g fat, 34g carbohydrates, 34g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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