Hungarian Food - Layered Green Pepper and Sausage Casserole (Rakott Zoldpaprika)

Hungarian Layered Green Peppers

Layered Peppers Topped With Bacon
Layered Peppers Topped With Bacon
Hungarian Food
Hungarian Food
Bell Peppers
Bell Peppers
Kielbasa or Choriso
Kielbasa or Choriso
Bacon
Bacon
Hard-boiled Eggs
Hard-boiled Eggs
Onions
Onions

Hungarian Food

Cast your vote for Layered Green Peppers and Sausage

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Layered Green Peppers

(Rakott Zöldpaprika)

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If you are bored with cooking the same old stuffed green peppers and you are looking for a new way to prepare them, try these Hungarian layered green peppers. Instead of stuffing these peppers, you layer them with smoked sausage and boiled eggs and bake them in a tasty tomato flavored sauce.

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In Hungary, you would probably use Hungarian peppers and Hungarian smoked sausage, which are somewhat difficult to find here. I simply substitute green bell peppers and Polish kielbasa or Spanish chorizo. You could even use hot dogs or ham or any meat that you might have leftover from the day before.

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Since there is no rice in this recipe, I would serve a bowl of rice on the side. If you want to add a little flavor to the rice, simply sauté a small chopped onion in butter before adding a cup of dry rice and use two cups of chicken stock in place of water to cook the rice. Then sprinkle a little paprika on the rice before serving it.

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Difficulty:

Easy

Preparation Time:

60 Minutes

Cooking Time:

40 Minutes

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Ingredients:

6 Green Peppers (seeded and cut into eight pieces each)

4 Slices of Bacon (cut into ¼ inch pieces)

1 Large Onions (finely chopped)

1 Lb. of Smoked Sausage (kielbasa or chorizo)

6 Hard-boiled Eggs

1 15 Oz Can of Tomato Sauce

2 Teaspoons Paprika

1 Teaspoon Salt

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Preparation:

  1. In a large saucepan or Dutch oven, render the bacon and then add the onions.
  2. Add the paprika and ¼ cup of water and cook until the liquid disappears leaving just the onions, bacon and fat.
  3. Add the tomato sauce, sliced green peppers, the whole sausage and the salt. Cover the pan and cook for 20 minutes over low heat.
  4. Meanwhile, peel and slice the hard-boiled eggs.
  5. Remove the smoked sausage and slice it.
  6. Place half of the peppers in an oven proof baking dish.
  7. Add the sliced sausage layer and a layer of sliced boiled eggs and then add the rest of the peppers and any remaining sauce.
  8. Bake for 20 minutes at 375 F and serve hot with rice and a small salad.

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I sometimes add some shredded mozzarella or fontina cheese before I bake it to give it a different twist.

Rakott Zoldpaprika is a member of the Four Crossbeams of Hungarian cuisine.

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How to Make Stuffed Peppers

Stuffed Pepper Casserole

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