Hungarian Stuffed Bell Peppers Recipe
Stuffed bell peppers are a popular dish in many countries. This version is adapted from a Hungarian recipe.
While some recipes ask the cook to steam or bake the peppers before stuffing them, this one does not, and is therefore simple to prepare. While the peppers contain rice, this recipe is best served with additional rice.
To choose the bell peppers, check them carefully for any breaks in the skin or soft spots. Choose peppers of approximately the same size.
Brown rice can be substituted.
- 4 green bell peppers
- 1 pound ground beef
- 1-2 T. olive oil or vegetable oil
- 1 cup onion (one medium onion), chopped
- 1-3 cloves garlic, according to taste, chopped
- Salt and pepper to taste
- 2 8-oz ounce cans tomato sauce
- 1/2 cup partially cooked white rice (from Side Dish below)
- 1 additional medium onion, Optional
Side Dish: Cooked White Rice
Ingredients for Side Dish:
1 c. white rice
2 c. water
1 t. salt
1 T. butter (optional)
Small pot for rice, or rice cooker
- Start the rice. Place rice, water, salt and butter (optional) in pot and cover. (Or, use your rice cooker.) When it comes to a boil, turn to lowest setting and set timer for 10 minutes. When timer rings, remove 1/2 cup of rice from pot. Place into mixing bowl and set aside. Re-set timer for 5 additional minutes to completely cook remaining rice. Do not stir rice while it is cooking. If using brown rice, adjust recipe to use 2 1/2 cups of water for 1 cup of rice. Some people prefer to soak and drain the brown rice before cooking. If you do this, cover the rice completely, and drain after one hour of soaking.
- Chop the onions and garlic. Put oil in frying pan. Heat on medium high. Add onions and garlic and turn down to medium low; stir frequently for 5-10 minutes. Add ground beef and stir. Brown meat for 10 minutes without turning. Then, turn and chop with spatula to break up meat. Continue cooking for another 10 minutes.
- Wash the peppers thoroughly under running water. Place on cutting board and chop off the tops. Set tops aside to replace on filled peppers. Pull out the fibers and seeds and discard. Don't worry about a few remaining seeds or fibers. They won't be noticed.
- Add 1/2 can of tomato sauce (4 oz.) and ground beef/onion mixture to mixing bowl. Mix thoroughly with partially cooked rice. Add salt and pepper to taste.
- When mixture is cool enough to work with, stuff mixture into peppers. Place caps back on peppers.
- Assemble the dish for cooking. Pour about 2-4 oz. of tomato sauce into wide pot. Place peppers on top. Pour about 8 oz. tomato sauce (or more) onto peppers. Turn flame on to medium high. When tomato sauce is bubbling, turn down to simmer for 30 minutes.
- Optional step: If you would like, you can place extra sliced onions (rings or slivers) on top of the peppers.
- Serve: Place a bed of cooked rice on each plate and top with a stuffed pepper.