European Recipes: Hungarian Recipes: Hungarian Stuffed Red Bell Peppers

* Exported from MasterCook *

                     Hungarian Stuffed Red Bell Peppers

Recipe By     : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
Serving Size : 6    Preparation Time :0:00
Categories    : Reg 4                            Sheryl D

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
    6      Medium        Red Bell Peppers
    2      Tbsp          Freshly Rendered Lard -- Or
                         Oil
    3      Cloves        Garlic -- Crushed
    1      Medium        Yellow Onion -- Finely Chopped
      1/2 Cup           Chopped Parsley
      1/4 Cup           long
    1 1/2 Cups          Chicken Stock
    1      Lb            Finely Ground Pork, Veal Or Chicken
    1 1/2 Tbsp          Hungarian Paprika
    1                    Egg
                         Salt And Freshly Ground Pepper -- To Taste
    2      Cups          Paprika Grave -- * See Note

Cut off the very top part of the peppers. Chop the pepper tops finely,
omitting the stems, and save for the filling. Sead 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 cup of
the chicken stock; cover and simmer for 10 minutes. Allow to cool. In a
large bowl combine the ground meat, paprika, egg,salt and pepper-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. Pour the
paprika gravy over the peppers; cover and simmer for 20 more minutes.