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Hungarian Stuffed Peppers
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- #2508
Hungry for Hungarian? Rice, tomatoes, and ground beef fill up fresh green peppers and everything is slowly simmered in a seasoned tomato sauce.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1/2 onion, sliced
2 pounds ripe tomatoes, peeled if desired, and diced (can use canned)
2 tablespoons tomato paste
1/2 cup water
1 bay leaf
salt, to taste
black pepper, to taste
2/3 cup long-grain rice
2 cups boiling water
1 slice challah or white bread, day-old or stale
1/2 onion, finely grated
1/2 pound ground beef
1/4 cup chopped fresh parsley
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
5 green bell peppers
2 tablespoons brown sugar, or to taste
1 teaspoon lemon juice
directions
Combine the sliced onion, tomatoes, tomato paste, water, bay leaf, salt, and pepper in a large, wide pan over medium-high heat. Bring the mixture to a boil then reduce the heat to low, cover the pan, and cook for 15 minutes.
Meanwhile, combine the rice and boiling water in a saucepan. Cover the pan and cook over medium-high heat for 10 minutes. Remove the pan from the heat and rinse the rice in cold water. Drain well and set aside.
Place the bread in a bowl with enough cold water to just cover it. When the bread has absorbed the water, drain it and squeeze the bread dry. Place in a large bowl along with the grated onion, ground beef, parsley, paprika, salt, and pepper. Mix well. Add the rice to the beef mixture and mix until combined.
Slice the tops off the peppers and remove the core and seeds from each. Spoon the beef stuffing mixture into each pepper. Set the peppers in the tomato sauce, cut side up. Place the sliced tops from the peppers on top of each.
Cover the pan and let simmer for 45-60 minutes or until the peppers are tender. Add water as needed if the sauce becomes too thick.
Carefully remove the peppers from the sauce and place on individual plates. Remove the bay leaf from the sauce. Add the brown sugar and lemon juice to the sauce and let cook for 1 minute. Adjust the seasoning as needed, then spoon the sauce over the peppers and serve immediately.
nutrition data
402 calories, 13 grams fat, 56 grams carbohydrates, 17 grams protein per serving.
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reviews & comments
July 31, 2023
This is my family's go to peppers. Lemon juice and brown sugar is what separates from other recipes. We love this recipe straight forward or deconstructed. The only change is diced peppers in the stew instead of stuffed.
August 20, 2013
I'm not sure if the brown sugar and lemon juice are traditional hungarian ingredients in stuffed peppers or not but I didn't care for them in this recipe. It was great up until that step so I was sorry I added them. The filling and peppers were still very good I just didn't like the sauce as much after adding those two ingredients. But it might just be me.