• Hungarian Stuffed Red Bell Peppers

    0 votes


    • 6 med red bell peppers
    • 2 Tbsp. oil
    • 3 clv garlic crushed
    • 1 med yellow onion, finely minced
    • 1/2 c. minced parsley
    • 1/4 c. long grain converted rice (such as Uncle Ben's)
    • 1 1/2 c. chicken stock
    • 1 lb finely grnd pork, veal or possibly chicken
    • 1 1/2 Tbsp. Hungarian paprika
    • 1 x egg salt and freshly grnd pepper to taste
    • 2 c. paprika gravy (see recipe below)
    • 1 Tbsp. oil
    • 1 1/2 Tbsp. Hungarian paprika or possibly more to taste
    • 1 clv garlic, peeled and minced
    • 1 c. seeded and minced Anaheim or possibly Cubanelle peppers
    • 1 c. minced yellow onion
    • 1/2 c. minced tomato
    • 1 tsp chicken base (such as Knorr)
    • 6 c. beef stock
    • 1 c. lowfat sour cream
    • 1/4 c. flour


    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 in the oil. Saute/fry the garlic, onion and reserved minced pepper tops till tender. Add in the parsley and rice, and saute/fry for a few min. Add in 1/2 c. of the chicken stock; cover and simmer for 10 min. Allow to cold. In a large bowl combine the grnd meat, paprika, egg, salt and pepper-rice mix. Mix very well. Fill the peppers just to the top, but do not pack too firmly because the rice will expand during cooking. Place the filled peppers in a Dutch oven and add in the remaining 1 c. chicken stock to the bottom of the pot. Cover and simmer very gently for 45 min, keeping the temperature very low or possibly the peppers will break. Move the peppers about the pot a few times during cooking to prevent sticking. Pour the paprika gravy over the peppers; cover and simmer for 20 more min.
    3. Paprika Gravy
    4. Yield: 7 c.
    5. Heat a 5 qt heavy stove-top casserole and add in the oil and paprika. Cook over medium heat for a moment and then add in the garlic, green pepper, onion and tomatoes. Simmer for a few min till all is tender. Add in the chicken base and beef stock along with salt and pepper to taste. Cook and simmer for 30 min.
    6. In a metal bowl, mix the lowfat sour cream and flour together. Mix well with a wire whisk as you don't want lumps. Add in a c. of the gravy from the pot and quickly stir it into the cream and flour with a whisk. Remove the gravy from the heat and stir in the cream mix, whipping it well. Return to the heat and simmer, stirring often, for 15 min. Strain the gravy and throw away the solids or possibly lumps.

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