Hungarian Beef Pork Stuffed Bell Peppers Recipes

HUNGARIAN STUFFED PEPPERS

Steps:

• Wash peppers. Cut off tops and remove seeds. Season cavities lightly with salt and pepper. Finely chop pepper tops and place in a large bowl.
• Add onion, ground chuck, pork, parboiled rice, egg, paprika, salt, pepper, and garlic to the bowl containing the pepper tops. Mix well.
• Stuff peppers lightly with meat mixture because the rice will expand. If you have any leftover meat filling, form it into meatballs.
• Place stuffed 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 F 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.

HUNGARIAN BEEF & PORK STUFFED BELL PEPPERS

Steps:

• Prepare rice by rinsing under cold water for a few seconds.
• Put rice in small pot with water and bring to boil uncovered, at medium heat.
• When rice begins to boil, lower heat to medium low and place lid on pot tilted to allow steam to escape.
• Cover tightly when craters appear in rice, lower heat and simmer approx 15 minutes.
• Let sit for 5 minutes, fluff with fork and let cool.
• Prepare green peppers by slicing off tops approximately 1/4" down and remove seeds and membrane.
• Wash peppers and allow to drain upside down on paper towel.
• Prepare filling by placing ground meat in large bowl.
• Saute diced onions in vegetable oil in small saute pan until onion is transparent.
• Add to meat bowl.
• Add salt and pepper.
• Add 1/2 can tomato sauce (reserving remaining 1/2 can) Add rice to bowl and combine ingredients with hands until blended together.
• Add lightly beaten egg and continue to blend mixture.
• Loosly pack each pepper with meat mixture forming small dome on top.
• If you have extra filling, form into individual meat balls.
• In large stock pot, pour remaining 1/2 can tomato sauce and 1/2 can water, swishing around until blended.
• Place stuffed peppers into stockpot, along with extra meatballs (if you made any).
• Add 1 can tomato soup, 1/2 can water to pot.
• Add catsup to pot.
• Add remaining 3 cans tomato sauce, and add about 1/2 can of water to each can to clean up remaining sauce in can.
• Add this to pot also.
• Bring stockpot to boil, lower heat, cover with lid slightly tilted.
• Cook over low heat for about 1 hour.
• Blend flour into sour cream in bowl.
• Slowly blend in about 1/2 cup (or more) hot gravy from pot.
• Add sour cream mixture SLOWLY into pot, stirring constantly until gravy slightly thickens and becomes a deep orangy color, rather than the bright red color of tomatoes.
• Serve peppers in bowls, split open, and generously covered with gravy.
• Have crusty bread available for soaking up the rich gravy.

STUFFED BELL PEPPERS HUNGARIAN STYLE, STOVE TOP AND SIMPLE

Steps:

• Parboil rice and mix with pork, beef, spices, salt and pepper. Choose well formed peppers. Cut off tops of peppers, wash and seed. Tops taken off in rings can be used as "bases" for any peppers that do not sit well in the pot. Stuff peppers tightly with meat mixture. Set peppers aside. Roll any left over meat into meat balls.
• In a large heavy pot, a 4 quart or greater dutch oven works well, make a light roux by melting the butter and stirring in the flour. Stir and cook flour until lightly browned. Sir in tomato juice. Add peppers to pot making certain they are submerged or at least well doused with the sauce. (Add any meat balls to pot.).
• Bring to a bubbling simmer and cook 2-3 hours, stirring occasionally, to be sure peppers don't burn on the bottom. Serve with crusty bread and if you want, a dollop of sour cream. These are very good made a day ahead and they freeze very well. (We often find we have a great deal of sauce left over and if anyone can come up with a use for it, please let me know.).