Hungarian stuffed red bell peppers

6 servings

Ingredients

Quantity Ingredient
6 mediums Red bell peppers
2 tablespoons Oil or freshly rendered lard
3 larges Garlic cloves; crushed
1 medium Onion; chopped fine
½ cup Parsley; fresh, chopped
¼ cup Long-grain rice
1½ cup Chicken stock; fresh or canned
1 pounds Ground pork; veal, or chicken
Either; or all in combination
1½ tablespoon Hungarian paprika; or to taste
1 large Egg
2 cups Paprika Gravy; see * Note
Freshly-ground black pepper; to taste
Salt; to taste

Directions

* Note: See the "Paprika Gravy" recipe which is included in this collection.

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 oil or lard. Saute the garlic, onions and reserved chopped pepper tops until tender. Add the parsley and rice and saute for a few minutes. 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 to taste 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.

Comments: Everyone in Eastern Europe seems to have a favorite form of this dish. I enjoy it very much, though as a child I thought my mother was trying to kill me with it. Ours were green peppers, of course. She couldn't afford red peppers. Don't overcook the peppers; that's the secret.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-18-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-15-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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