Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Red bell peppers (medium)

  2. 2 tablespoons 30ml Oil or freshly rendered lard

  3. 3 tablespoons 45ml Garlic cloves - crushed (large)

  4. 1 tablespoon 15ml Onion - chopped fine (medium)

  5. 1/2 cup 73g / 2.6oz Parsley, fresh - chopped

  6. 1/4 cup 40g / 1.4oz Long-grain rice

  7. 1 1/2 cups 355ml Chicken stock - fresh or canned

  8. 1 lb 454g / 16oz Ground pork, veal, or chicken Either, or all in combination

  9. 1 1/2 tablespoons 22ml Hungarian paprika - or to taste

  10. 1 tablespoon 15ml Egg (large)

  11. 2 cups 474ml Paprika Gravy - seeNote Freshly-ground black pepper - to taste Salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Paprika Gravy" recipe which is included in this collection. 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 oil or lard. Saute the garlic, onions and reserved chopped pepper tops until tender. Add the parsley and rice and saute for a few minutes. Add 1/2 cup 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 to taste 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.


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