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  Added: Mar 28, 2008  •  Visited (375)  •  Print version Print this recipe (28)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stuffed Red Bell Peppers
What You Need:
  • 6 medium red bell peppers
  • 2 tablespoons freshly rendered lard or oil
  • 3 cloves garlic, peeled and crushed
  • 1 medium yellow onion, peeled and finely chopped
  • ½ cup chopped parsley
  • ¼ cup long-grain rice
  • 1½ cups Chicken Stock or use canned
  • 1 pound finely ground pork, veal, or chicken (or any combination)
  • 1½ tablespoons Hungarian paprika
  • 1 egg
  • Salt and freshly ground black pepper to taste
  • 2 cups Paprika Gravy

  • How To Cook:
    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 the lard or oil. Saute the garlic, onion, and reserved chopped pepper tops until tender. Add the parsley and rice, and saute for a few minutes.

    3. Add ½ cup of the Chicken Stock and cover. Simmer for 10 minutes. Allow to cool. In a large bowl combine the ground meat, paprika, egg, salt, and pepper with the rice mixture. Mix very well.

    4. Fill the peppers just to the top, but don't pack too firmly because the rice will expand during cooking. Place the filled peppers in a Dutch oven and add the remaining 1 cup Chicken Stock to the bottom of the pot.

    5. Cover and simmer very gently for 45 minutes, keeping the temperature very low or the peppers will break. Move the peppers about the pot a few times during cooking to prevent sticking.

    6. After 45 minutes pour the Paprika Gravy over the peppers, cover, and simmer for 20 minutes more.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Hungary
    Main Ingredient » Vegetables » Peppers
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Meat & Poultry » Veal
    Dish » Appetizers

     





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