Hungarian Stuffed Reds With Red Quinoa Recipe

Name: Hungarian Stuffed Reds With Red Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole red quinoa, uncooked, soaked in water; 1/2 pound farm quality ground beef; 1/2 pound farm fresh quality ground pork; 1/4 cup finely chopped red cabbage; 1/4 cup finely chopped red onion; 1/4 cup grated carrot; 1/2 teaspoon fresh chopped thyme leaves; 1/2 teaspoon fresh chopped marjoram leaves; 1/2 tablespoon premium quality Hungarian smoked (or sweet) paprika; dash of kosher salt; pinch of pepper; 4-6 plump red sweet bell peppers; 2-4 cups fresh vegetable broth, made from fire roasted as well as uncooked red pepper, tomatoes, carrots, onions and herbs (see photo) with canned stewed tomatoes as alternative; 1/2 tablespoon sweet red Hungarian paprika; 1 bay leaf; 1 bouquet garni of fresh herbs (thyme, marjoram, parsley, even some basil); sweet paprika for garnish; dollop of sour cream, creme fraiche, or fage for serving; fresh chopped parsley for serving; 4 cups red pepper semolina soup as a richer alternative to the vegetable broth

Servings: persons

1/2 cup whole red quinoa, uncooked, soaked in water
1/2 pound farm quality ground beef
1/2 pound farm fresh quality ground pork
1/4 cup finely chopped red cabbage
1/4 cup finely chopped red onion
1/4 cup grated carrot
1/2 teaspoon fresh chopped thyme leaves
1/2 teaspoon fresh chopped marjoram leaves
1/2 tablespoon premium quality Hungarian smoked (or sweet) paprika
dash of kosher salt
pinch of pepper
4-6 plump red sweet bell peppers
2-4 cups fresh vegetable broth, made from fire roasted as well as uncooked red pepper, tomatoes, carrots, onions and herbs (see photo) with canned stewed tomatoes as alternative
1/2 tablespoon sweet red Hungarian paprika
1 bay leaf
1 bouquet garni of fresh herbs (thyme, marjoram, parsley, even some basil)
sweet paprika for garnish
dollop of sour cream, creme fraiche, or fage for serving
fresh chopped parsley for serving
4 cups red pepper semolina soup as a richer alternative to the vegetable broth

1
Soak the quinoa in water for an hour and then drain off the water. Mix gently the next ten ingredients on the recipe list together with the quinoa for the filling.
2
Cut a border of triangles out of the top edge of the peppers, about an inch in height. Clean out their seeds and interior membranes. Take the cut out triangles and dice smaller. Add these into the filling mixture.
3
Stuff the peppers up to the beginning of the triangular border. The quinoa will expand when cooking.
4
Arrange these in a large Dutch oven and add the broth. Make sure to add sweet paprika to the broth. Bring to a boil, then simmer for 40 minutes. While cooking ladle some broth over the peppers. Make sure the quinoa is fully cooked. Remove the peppers carefully to a bowl and peel off their skins, if desired. Replace back into the broth to keep warm until serving. If you do not mind the skins, you can simply skip this step.
5
Serve with a generous ladle-ful of broth in a bowl, or alternatively for a a richer meal with my red pepper semolina soup (see other recipe on this site). Fold the triangles inwards. Garnish with sour cream, creme fraiche or fage, chopped flat leaf parsley and sweet paprika.

437

kcal

Calories

Fat

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 20 ingredients. The key ingredients include: 1/2 cup whole red quinoa, uncooked, soaked in water, 1/2 pound farm quality ground beef, 1/2 pound farm fresh quality ground pork, 1/4 cup finely chopped red cabbage, and more.

Yes, Hungarian Stuffed Reds With Red Quinoa falls under the Soups & Stews 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 Reds With Red Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions