Recipe Categories
Meat
Back To Stuffed Peppers
Hungarian Stuffed Peppers
-
1/2 c. uncooked rice
1 1/2 lbs. ground pork
1 1/2 lbs. ground beef
2 tsp. paprika
Salt & pepper to taste
3 tbsp. flour
3 tbsp. butter
6 to 8 bell peppers
2 (46 oz.) cans tomato juice
1 tsp. sugar
Parboil rice and mix with pork, beef, and spices.
Choose well formed peppers. Cut off tops of peppers, wash and seed. Stuff
peppers tightly with meat mixture. Set stuffed peppers aside.
In large heavy pot, make a light roux by melting butter, and stirring in
flour; stir and cook flour until lightly browned. Stir in tomato juice. Stir in
sugar. Add peppers to pot; peppers should be submerged or at least doused with
tomato juice. (Any leftover meat can be rolled into a meatball and put in the
juice.)
Bring to a bubbling simmer and cook 2 to 3 hours, stirring occasionally to
be sure peppers don't burn on the bottom. Serve peppers with a dollop of sour
cream and crusty French bread. Peppers are better made a day ahead and
refrigerated overnight; they also freeze well if covered
For the ancient Romans, a red flag was a signal for battle.