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
POLISH STUFFED PEPPERS (PAPRYKA NADZIEWANA)
Steps:
- Gather the ingredients.
- Wash the peppers, cut off and reserve the tops, and scoop out and discard the insides. (If desired, blanch the peppers in boiling water for 2 minutes and drain.)
- Season with salt and pepper and set aside.
- Gather the ingredients.
- Preheat the oven to 350 F. Lightly coat the bottom of a 9-inch-square pan with cooking spray and set aside.
- Chop the reserved pepper tops finely and place in a large bowl. Add the ground meat, onion, garlic, rice, egg, paprika, salt, and pepper, and mix well.
- Stuff each pepper with 1/4 of the meat mixture. Place in the prepared pan.
- Top each pepper with a slice of tomato, if desired. Pour tomato juice over all. Cover tightly with foil and bake for 1 hour.
- If the sauce is evaporating too quickly, add a little water.
- Serve the stuffed peppers with potatoes, dumplings , or noodles, and enjoy.
Nutrition Facts : Calories 426 kcal, Carbohydrate 22 g, Cholesterol 147 mg, Fiber 2 g, Protein 35 g, SaturatedFat 8 g, Sodium 1105 mg, Sugar 5 g, Fat 22 g, ServingSize 4 stuffed peppers (4 servings), UnsaturatedFat 0 g
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
THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
- Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
STUFFED PEPPERS - EUROPEAN STYLE
These Ex-Yugoslavian Stuffed Peppers will satisfy your belly for days! Eastern European flare, with some American twist to it makes it yummy for the whole family! *Old family recipe that can be altered to fit any family.
Provided by Tudjeminka
Categories Peppers
Time 1h40m
Yield 4 cubanelle peppers, 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Preheat over to 375 degrees F.
- Combine finely chopped vegetables, oil, and seasonings in a pot or wok.
- Saute them for about 10-15 minutes.
- Add ground meat. (beef, pork, turkey, veal) your choice. Cook until brown and ready.
- Add rice to mixture and saute/cook through another 5 minutes, add sauce.
- Wash the peppers and take out the insides.
- Spoon the cooked mixture into the peppers.
- On bottom of pan lightly coat with sauce, place the peppers in the pan - do not layer one on top of the other.
- Sprinkle some paprika, olive oil, and if any remaining mixture on top of the peppers.
- Bake covered with foil at 375 for 50 minutes.
- Bake another 10-15 minutes at 400 degrees uncovered.
- ENJOY!
Nutrition Facts : Calories 213.1, Fat 10.8, SaturatedFat 1.6, Sodium 1813.9, Carbohydrate 27.9, Fiber 5.9, Sugar 6.7, Protein 3.9
STUFFED PEPPERS
Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce.
Provided by BDEGER
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
- Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
- In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 25.6 g, Cholesterol 45.9 mg, Fat 9.4 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 563.6 mg, Sugar 6.3 g
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- Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
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