Recipe

Hungarian Stuffed Red Bell Peppers Recipe

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Ingredients

Directions

Step #1 Cut off the very top part of the peppers.
Step #2 Chop the pepper tops finely, omitting the stems, & save for the filling.
Step #3 Seed & core the peppers; set aside.
Step #4 Heat a large covered frying pan & add the lard or oil.
Step #5 Saute the garlic, onion, & reserved sliced pepper tops until tender.
Step #6 Add the parsley & rice & saute for a few mins.
Step #7 Add 1/2 c of the chicken stock & cover.
Step #8 Simmer for 10 mins.
Step #9 Allow to cool.
Step #10 In a large bowl mix the ground meat, salt, egg, paprika, & pepper with the rice mixture.
Step #11 mix very well.
Step #12 Fill the peppers just to the top, but don't pack too firmly because the rice will expand during cooking.
Step #13 Place the filled peppers in a Dutch oven & add the remaining 1 c chicken stock to the bottom of the pot.
Step #14 Cover up & let simmer very carefully for 45 mins, keeping the temperature very low or the peppers will break.
Step #15 Move the peppers about the pot a few times during cooking to prevent sticking.
Step #16 After 45 mins pour the Paprika Gravy over the peppers, cover, & let simmer for 20 mins more.
Enjoy the Hungarian Stuffed Red Bell Peppers recipe

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