Stuffed Peppers, Hungarian
8 red peppers, medium size*
1/2 lb. ground beef
1/2 lb. ground pork or lamb
1 cup white rice
2 tablespoons of parsley (dry or fresh)
1 carrot grated (optional)
1 onion chopped (optional)
1 tsp paprika
1 clove garlic minced
1 small can of tomato paste diluted with 2 cups hot water
Optional: Pinch of oregano, cumin, savory, and black pepper
* May replace the pork or lamb with beef.
** may use any color of pepper but light green is the Hungarian traditional. I like red the best.
Combine all the ingredients except the peppers, tomato paste and water.
Dilute a can of tomato paste with 2 cups water.
Add 1 cup of the diluted tomato sauce to the meat mixture and combine well.
Prepare the pepper by cutting the tops and clean the inside.
Use the mixture to stuff the peppers.
Arrange the stuffed peppers, top side up, in a deep baking pan or casserole dish, cover each pepper with the cut off top, Add the rest of the diluted tomato paste. If it does not cover at least 2/3 of the peppers, add more water.
Cover tightly with foil.
Place on the range and bring to boil.
Remove from range and place in the oven.
Bake in 375°F oven for 45 minutes.
Check occasionally to make sure that there is some liquid in the pan.
After 45 minutes, remove the foil and continue to bake till all but about 1” of water evaporates.
May be served immediately but better the next day and
excellent to freeze
Note: if you have a large pot that can be used on the range and in the oven, place the stuffed peppers in it, cover, bring to boil, then place in the oven that was heated ahead of time.
If you do not have such a pan, just use an ovenproof pan and place directly in the heated oven.