Cook Hungarian – Stuffed Green Peppers With Potatoes
Ferenc Sullivan 2014.12.13.
This dish is especially popular in the summer and autumn when freshly picked peppers are available. Hungarians use a yellow, somewhat smaller-size pepper for this dish than the common green pepper available in the United States, but the taste of the dish does not depend on the type of pepper used for preparing it. Stuffed green peppers are usually served with boiled potatoes, but some people may prefer cooked rice.
6 large green peppers* 1 tbsp. vegetable oil ø c. chopped onion 1 lb. lean ground beef, pork, or turkey 11/2 c. cooked rice (1/2 c. raw, cooked according to package directions) 1 egg 1 tsp. salt 1/2 tsp. paprika 1/4 tsp. ground black pepper 12 small/medium-size potatoes
1. Wash green peppers, cut off and discard tops, and remove seeds. 2. In a small frying pan, heat oil for 1 minute over medium heat. Add onion and sauté until transparent. 3. In a large bowl, combine ground meat with rice, cooked onion, egg, salt, paprika, and pepper. Mix thoroughly. 4. Stuff the peppers with meat mixture. 5. In a kettle or Dutch oven combine all but 1 c. tomato sauce with 2 cans (30 oz.) of water. Stand the stuffed peppers upright in the sauce. 6. Cover and cook over medium-low heat 30 to 40 minutes, until meat stuffing is tender. Use a large spoon to stir the peppers in the pot during cooking to avoid sticking. 7. While peppers are cooking, wash and peel potatoes and cut into bite-sized pieces. Put potatoes into a kettle, cover with water, and simmer over medium heat until tender, about 20 minutes. Drain and keep potatoes warm. 8. Add flour and sugar to remaining 1 c. of tomato sauce, stir well, and pour over stuffed peppers. Stir the tomato sauce well and cook for another 10 minutes. Serve with boiled potatoes.