HUNGARIAN BEEF & PORK STUFFED BELL PEPPERS
Stuffed peppers made the old fashioned way on top of the stove and enhanced with a rich sour cream gravy. Have loads of crusty bread ready to sop up the juice. Ground pork is optional, you can use all ground beef if you prefer. Mama wont mind if you mess around with her recipe.
Provided by BoxOWine
Categories One Dish Meal
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
HUNGARIAN STUFFED RED BELL PEPPERS
Don't overcook the peppers, that's the secret. This version is particularly delicious because of the addition of the Paprika Gravy.
Provided by figaro8895
Categories Hungarian
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Add 1/2 c 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. 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. 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.
- After 45 minutes pour the Paprika Gravy over the peppers, cover, and simmer for 20 minutes more.
Nutrition Facts : Calories 490.3, Fat 25.3, SaturatedFat 9.2, Cholesterol 113.2, Sodium 1709.4, Carbohydrate 38.1, Fiber 4.2, Sugar 7, Protein 27.8
STUFFED PEPPER RICE BAKE
A simple recipe with the flavors of stuffed peppers but made on the stovetop. Essentially deconstructed stuffed bell peppers. You can use red, green, yellow, or orange bell peppers.
Provided by Yoly
Categories Rice Casserole
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Combine ground beef and onion in a large skillet and cook over medium heat until onion is soft and translucent, 7 to 8 minutes. Add garlic and cook until fragrant, 30 to 45 seconds. Drain extra grease.
- Add tomato soup, diced tomatoes, water, rice, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 10 minutes.
- Stir in diced peppers and cook until rice is tender, 15 to 20 minutes. Top with mozzarella cheese, cover, and let sit until cheese has melted, 5 to 7 minutes.
Nutrition Facts : Calories 513.1 calories, Carbohydrate 28.3 g, Cholesterol 105.7 mg, Fat 32.8 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.8 g, Sodium 250.9 mg
HUNGARIAN-STYLE BEEF WITH BELL PEPPERS AND CARAWAY
Categories Beef Vegetable Quick & Easy Steak Bell Pepper Caraway Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Toss beef with paprika, salt, and pepper in large bowl to coat. Heat 2 tablespoons oil in large nonstick skillet over high heat. Add garlic and caraway seeds; stir 30 seconds. Add peppers; toss 1 minute.
- Add broth. Cover; cook until peppers are crisp-tender, about 4 minutes. Using tongs, transfer garlic and peppers to bowl. Add remaining 1 tablespoon oil and beef to skillet; sauté until beef is no longer pink outside, about 2 minutes. Mix in tomato paste and vinegar. Return half of peppers to skillet. Toss until beef is medium-rare, about 3 minutes. Season with salt and pepper. Transfer to platter; top with remaining bell peppers.
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