Hungarian Stuffed Peppers2012-10-13
- Yield : 4 peppers
- Servings : 4
- Prep Time : 20m
- Cook Time : 1:15 h
- Ready In : 1:35 h
Warm, savory stuffed peppers with the classic Hungarian flavors of tomato sauce and paprika paired with cool and refreshing sour cream. This dish is traditionally cooked on the stove top, but this version is cooked in the oven- set it and forget it!
Ground beef can be used instead of the meatloaf mix, if you prefer.
- 1 pound lean beef/pork/veal mixture (meatloaf mix)
- 1 medium white onion, minced
- 2 cloves garlic, mince
- 2 tablespoons fresh chopped parsley
- 1 teaspoon sweet hungarian paprika
- 1/2 teaspon black pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground mustard
- 1 pinch cayenne pepper
- 1 egg, beaten
- 1/3 cup rice
- 2 cups no-salt-added tomato sauce
- 4 sweet bell peppers, color of your choice
- 4 tablespoons reduced fat sour cream
Preheat oven to 350°F.
Cut the top off of each pepper and remove seeds. Scrape the inside of the peppers with a spoon to remove white flesh. If peppers will not stand upright, trim bottoms slightly. Save trimmings from the top and bottom of the pepper and mince.
Combine the meat, egg, onions, garlic, rice, minced pepper, and seasonings until well mixed. Stuff mixture loosely into each pepper. Keep in mind that the rice will expand when it cooks, so do not stuff the peppers too tightly.
Place peppers in a deep glass or ceramic baking dish. Pour tomato sauce over the stuffed peppers. Bake for 1 hour and 15 minutes. Remove from oven and serve each pepper with 1 tablespoon of sour cream. Garnish with extra parsley if desired.
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This information is per serving.
Total Fat24.1 g
Saturated Fat8.3 g