Hungarian Stuffed Red Bell Peppers Recipe

Name: Hungarian Stuffed Red Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium red bell peppers; 2 tablespoons freshly rendered lard or 2 tablespoons oil; 3 garlic cloves, peeled and crushed; 1 medium yellow onion, peeled and finely chopped; 1/2 cup chopped fresh parsley; 1/4 cup long-grain rice; 1 1/2 cups chicken stock; 1 1 lb ground veal (or blend) or 1 lb ground chicken (or blend); 1 1/2 tablespoons Hungarian paprika; 1 egg; salt & freshly ground black pepper; 2 cups paprika gravy (see recipe in this cookbook)

Servings: persons

6 medium red bell peppers
2 tablespoons freshly rendered lard or 2 tablespoons oil
3 garlic cloves, peeled and crushed
1 medium yellow onion, peeled and finely chopped
1/2 cup chopped fresh parsley
1/4 cup long-grain rice
1 1/2 cups chicken stock
1 1 lb ground veal (or blend) or 1 lb ground chicken (or blend)
1 1/2 tablespoons Hungarian paprika
1 egg
salt & freshly ground black pepper
2 cups paprika gravy (see recipe in this cookbook)

1
Cut off the very top part of the peppers. Chop the pepper tops finely, omitting the stems, and save for the filling. Seed and core the peppers; set aside.
2
Heat a large covered frying pan and add the lard or oil. Saute the garlic, onion, and reserved chopped pepper tops until tender. Add the parsley and rice and saute for a few minutes.
3
Add 1/2 c of the chicken stock and cover. Simmer for 10 minutes. Allow to cool.
4
In a large bowl combine the ground meat, paprika, egg, salt, and pepper with the rice mixture. mix very well. Fill the peppers just to the top, but don't pack too firmly because the rice will expand during cooking.
5
Place the filled peppers in a Dutch oven and add the remaining 1 cup chicken stock to the bottom of the pot. Cover and simmer very gently for 45 minutes, keeping the temperature very low or the peppers will break. Move the peppers about the pot a few times during cooking to prevent sticking.
6
After 45 minutes pour the Paprika Gravy over the peppers, cover, and simmer for 20 minutes more.

855

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 medium red bell peppers, 2 tablespoons freshly rendered lard or 2 tablespoons oil, 3 garlic cloves, peeled and crushed, 1 medium yellow onion, peeled and finely chopped, and more.

Yes, Hungarian Stuffed Red Bell Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hungarian Stuffed Red Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions