Töltött Paprika (Stuffed Bell Pepper)

Many of the Hungarian vegetable-meat dishes could serve as a simple lunch or a main course for supper; töltött paprika is one of them. It could be cooked on the stove top, or baked in the oven.

Ingredients

Parboil the rice for 10 minutes. Sauté the onions in the oil or lard until they wilt.

Wash and core the green peppers and parboil them for 3 minutes in salted water.

Using your hands, in a large mixing bowl mix together the rice, onions, meat, egg, ½ teaspoon of salt, black pepper, paprika and marjoram.

Cooking on stove top

Loosely stuff the bell peppers with the meat mixture and place them in a deep cooking pot. Poor in the tomato sauce and add some hot water to cover the peppers.

Bring to boil, cover and simmer until it is cooked, about 30-35 minutes. The broth can be thickened with roux (rantas), a small amount of mixture of fat and flour that has been briefly cooked together. Add the roux into the broth and simmer about 10-12 more minutes.

Baking in the oven

Stand up the stuffed peppers in a large baking dish and poor enough tomato sauce to come about ½ of the way up the peppers. Bake uncovered in a preheated 325 F oven for 1 hour.

Serve with plain boiled potatoes.

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