Stuffed Bell Peppers Hungarian Style Stove Top And Simple Recipes

Steps:

• Parboil rice and mix with pork, beef, spices, salt and pepper. Choose well formed peppers. Cut off tops of peppers, wash and seed. Tops taken off in rings can be used as "bases" for any peppers that do not sit well in the pot. Stuff peppers tightly with meat mixture. Set peppers aside. Roll any left over meat into meat balls.
• In a large heavy pot, a 4 quart or greater dutch oven works well, make a light roux by melting the butter and stirring in the flour. Stir and cook flour until lightly browned. Sir in tomato juice. Add peppers to pot making certain they are submerged or at least well doused with the sauce. (Add any meat balls to pot.).
• Bring to a bubbling simmer and cook 2-3 hours, stirring occasionally, to be sure peppers don't burn on the bottom. Serve with crusty bread and if you want, a dollop of sour cream. These are very good made a day ahead and they freeze very well. (We often find we have a great deal of sauce left over and if anyone can come up with a use for it, please let me know.).

Steps:

• 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.
• 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.
• Add 1/2 c of the chicken stock and cover. Simmer for 10 minutes. Allow to cool.
• 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.
• 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.
• After 45 minutes pour the Paprika Gravy over the peppers, cover, and simmer for 20 minutes more.

Steps:

• Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
• Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
• Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
• Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
• Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Steps:

• Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
• In a skillet over medium heat, melt the butter and saute onion until translucent.
• In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
• Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
• Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.

Steps:

• Cut off the stem ends of the peppers and remove the seeds.
• Mix the remaining ingredients, except for the parsley.
• Fill the peppers with the meat mixture.
• Place them in a deep kettle with about 1 inch of water.
• Cover and simmer, adding a little more water if necessary, for 45 minutes, or until the meat is done.
• Garnish with sprigs of parsley.

Steps:

• Prepare rice by rinsing under cold water for a few seconds.
• Put rice in small pot with water and bring to boil uncovered, at medium heat.
• When rice begins to boil, lower heat to medium low and place lid on pot tilted to allow steam to escape.
• Cover tightly when craters appear in rice, lower heat and simmer approx 15 minutes.
• Let sit for 5 minutes, fluff with fork and let cool.
• Prepare green peppers by slicing off tops approximately 1/4" down and remove seeds and membrane.
• Wash peppers and allow to drain upside down on paper towel.
• Prepare filling by placing ground meat in large bowl.
• Saute diced onions in vegetable oil in small saute pan until onion is transparent.
• Add to meat bowl.
• Add salt and pepper.
• Add 1/2 can tomato sauce (reserving remaining 1/2 can) Add rice to bowl and combine ingredients with hands until blended together.
• Add lightly beaten egg and continue to blend mixture.
• Loosly pack each pepper with meat mixture forming small dome on top.
• If you have extra filling, form into individual meat balls.
• In large stock pot, pour remaining 1/2 can tomato sauce and 1/2 can water, swishing around until blended.
• Place stuffed peppers into stockpot, along with extra meatballs (if you made any).
• Add 1 can tomato soup, 1/2 can water to pot.
• Add catsup to pot.
• Add remaining 3 cans tomato sauce, and add about 1/2 can of water to each can to clean up remaining sauce in can.
• Add this to pot also.
• Bring stockpot to boil, lower heat, cover with lid slightly tilted.
• Cook over low heat for about 1 hour.
• Blend flour into sour cream in bowl.
• Slowly blend in about 1/2 cup (or more) hot gravy from pot.
• Add sour cream mixture SLOWLY into pot, stirring constantly until gravy slightly thickens and becomes a deep orangy color, rather than the bright red color of tomatoes.
• Serve peppers in bowls, split open, and generously covered with gravy.
• Have crusty bread available for soaking up the rich gravy.

Steps:

• Divide peppers lengthwise and remove seeds. Cook in boiling water for 2-3 minutes. Remove from water and let cool.
• Combine hamburger, bread crumbs, egg and a little less than a 1/2 can of tomato soup. (Don't use too much or the filling will be too loose) Add some chopped onion or onion powder to taste. (I use about 1/2 teaspoons onion powder).
• Fill each pepper half with meat mixture.
• Brown the peppers, meat side down, over medium high heat for approximately 6 minutes. Turn them over and cook about 5 more minutes. Then spoon the rest of the condensed tomato soup over the peppers.
• Reduce heat and simmer about 20 minutes, turning them over occasionally and spooning the sauce over the top a couple times.
• Serve over cooked white rice.
• Note: If someone doesn't want the peppers, you can make a few patties of the meat mixture and cook them a long with the stuffed peppers.