HUNGARIAN STUFFED PEPPERS (TöLTöTT PAPRIKA)
Hungarian Stuffed Peppers - or Töltött Paprika - are the perfect hearty meal. Made from fresh green peppers stuffed with a seasoned rice and pork blend, these peppers cook in a delicious homemade tomato sauce and can be served with bread or potatoes!
Provided by Recipes From Europe
Categories Dinner
Time 2h30m
Number Of Ingredients 15
Steps:
- Wash the peppers, cut the top off, and remove the middle section including seeds. Give the peppers a second rinse to remove the rest of the seeds.
- Wash the rice and add it to a small pot. Add water according to package directions and cook the rice until it is half cooked. Let it cool.
- In a medium-sized bowl, combine the ground meat, rice, egg, salt to taste, and black pepper to taste. Mix well.
- Stuff the green peppers with the meat-rice-mixture. If there is any left, you can form meatballs.
- Wash the celery stick and the banana peppers (optional). Also, peel the onion.
- Place the celery stick (you can cut it in half or thirds if it is too big), whole onion, and banana peppers (optional) into a large pot. Add the crushed tomatoes and 1/2 teaspoon of salt.
- Add the stuffed peppers - and meatballs if any - into the pot. Add sufficient water to almost fully cover the contents. In our case, that's approx. 4 cups of water. Depending on the size of your pot and the size of the peppers, it might be more or less for you.
- Bring everything to a boil, then reduce the heat to medium-low. Place a lid on the pot and let it simmer for around 1.5 hours. You can turn the peppers a couple of times during this time.
- Once the stuffed peppers are soft, remove them from the pot. Also remove the celery stick, onion, and hot peppers and squeeze out the juice. If it's too hot to touch them with your hands, you can place the vegetables in a strainer and then press down with a fork or spoon to squeeze the juice out. Discard the squeezed celery, onion, and banana peppers.
- In a small pot, make a light roux by melting one tablespoon of butter and adding the flour to it. Mix well with a wooden spoon until there are no flour lumps left and sauté the mixture until lightly brown. Add approx. two tablespoons of water to the roux and mix thoroughly.
- Add the roux to the pot of tomato sauce and whisk well. Bring the tomato sauce to a low boil and whisk regularly until there are no lumps left. Let the sauce simmer for a few minutes until it has thickened. Add a pinch of sugar and salt to taste.
- Placed the stuffed peppers (and meatballs) back in the pot of tomato sauce. Let them simmer for 2-3 minutes. You can serve the stuffed peppers with potatoes and/or bread.
Nutrition Facts : ServingSize 1 g, Calories 375 kcal, Carbohydrate 37 g, Protein 22 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 102 mg, Sodium 560 mg, Fiber 7 g, Sugar 13 g, UnsaturatedFat 8 g
HUNGARIAN STUFFED PEPPERS (TöLTöTT PAPRIKA) VIDEO
Steps:
- Preheat oven to 350°F/180°C
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.
Nutrition Facts : Calories 577 kcal, Carbohydrate 19 g, Cholesterol 201 mg, Fiber 3 g, Protein 50 g, SaturatedFat 12 g, Sodium 1274 mg, Sugar 7 g, Fat 33 g, ServingSize 4 servings, UnsaturatedFat 0 g
STOVE TOP STUFFED PEPPERS RECIPE - (4.5/5)
Provided by mytastytreasures
Number Of Ingredients 26
Steps:
- In a small saucepan over medium heat, saute garlic and crushed red pepper in olive oil for 1 to 2 minutes to begin sauce. Add remaining ingredients, bring to a bubble, reduce heat, and let simmer over low heat. Add rice to a small pot of 2 cups of boiling salted water. Cover, reduce heat and simmer 20 minutes. Cut tops off peppers and scoop out seeds. Cut an X in the bottom of each pepper. Place peppers in large pot of boiling salted water, cover, reduce heat and simmer 10 minutes. Remove peppers and drain upside down on paper towels. In a skillet over medium high heat, brown meat in olive oil. Add bell pepper and onion, cover, and cook 5 minutes, stirring occasionally. Reduce heat to low. When rice is done, add to meat and stir in 1 cup of sauce, peas, mozzarella, and salt and pepper to taste. Remove filling from heat. Place the pot you emptied after cooking the peppers back on the stove over low heat. Cover the bottom of the pot with a layer of sauce. Stuff peppers with filling and place upright in sauce in pot. Top each pepper with a little extra sauce and cover to keep warm until ready to serve. I serve with mashed potatoes with sauce spooned over the potatoes.
STUFFING STUFFED PEPPERS
Reuse some of your leftover stuffing-though we can't imagine how you'd possibly have any left-with our Stuffing Stuffed Peppers. Slice some bell peppers in half, load them up with stuffing, shredded turkey and cheese. Bake our Stuffing Stuffed Peppers and enjoy another Thanksgiving leftovers use.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Place pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.
- Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in turkey, stuffing and half the cheese; spoon into pepper halves. Cover.
- Bake 15 min. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until cheese is melted and filling is heated through.
Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 7 g, TransFat 1.5 g, Cholesterol 100 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
MOM'S STUFFED BELL PEPPERS
What I love most about these stuffed peppers is that the meat goes in uncooked, so it forms kind of a solid "meatball" in the pepper. I think these are much better than the stuffed peppers where the meat is cooked first and stays "loose". If someone in your family does not like peppers, make some meatballs from the mixture and drop them in the pot along with the stuffed peppers. Enjoy!
Provided by Karen..
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the top section of the peppers off and discard.
- Remove seeds and rinse the inside of peppers.
- Parboil peppers until slightly tender.
- Saute onions in butter until tender.
- Combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions.
- Stuff each pepper with the ground beef mixture.
- Place stuffed peppers in a stock pot or dutch oven.
- Combine crushed tomatoes and tomato soup and pour on top of the peppers.
- Sprinkle the remaining sauteed onions on top of peppers.
- Bring to a boil and then reduce heat.
- Stir GENTLY occasionally.
- Simmer for about 45 minutes or until meat is no longer pink.
Nutrition Facts : Calories 503, Fat 22.5, SaturatedFat 9.2, Cholesterol 131.2, Sodium 1291.7, Carbohydrate 48.8, Fiber 8, Sugar 10.4, Protein 30.1
STOVE TOP STUFFED BELL PEPPERS
Make and share this Stove Top Stuffed Bell Peppers recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Cut off the stem ends of the peppers and remove the seeds.
- Mix the remaining ingredients, except for the parsley.
- Fill the peppers with the meat mixture.
- Place them in a deep kettle with about 1 inch of water.
- Cover and simmer, adding a little more water if necessary, for 45 minutes, or until the meat is done.
- Garnish with sprigs of parsley.
Nutrition Facts : Calories 347, Fat 19.7, SaturatedFat 7.5, Cholesterol 132.1, Sodium 846.4, Carbohydrate 16.9, Fiber 3, Sugar 7.8, Protein 25.5
STUFFED BELL PEPPERS
Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.
Provided by KDCG
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
- Preheat oven to 400 degrees F (205 degrees C).
- Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
- Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
- Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.
Nutrition Facts : Calories 532.3 calories, Carbohydrate 38.2 g, Cholesterol 18.1 mg, Fat 20.6 g, Fiber 7.7 g, Protein 57.3 g, SaturatedFat 5.1 g, Sodium 1395.7 mg, Sugar 9.3 g
SAUCY STUFFED PEPPERS
My Slovakian grandmother always made huge pots of this during the winter time. I'm a vegetarian now, and can safely say that this is the one dish that I really miss eating.
Provided by MOELIZ
Categories World Cuisine Recipes European Eastern European Czech
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
- In a skillet over medium heat, melt the butter and saute onion until translucent.
- In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
- Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
- Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.
Nutrition Facts : Calories 467.3 calories, Carbohydrate 52.9 g, Cholesterol 82.2 mg, Fat 19.8 g, Fiber 4.4 g, Protein 24 g, SaturatedFat 9.7 g, Sodium 1417.6 mg, Sugar 23.4 g
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