Hungarian Stuffed Red Bell Peppers

Recipe Ingredients

6 cups	1422ml	Red bell peppers (medium)
2 tablespoons	30ml	Oil or freshly rendered lard
3 tablespoons	45ml	Garlic cloves - crushed (large)
1 tablespoon	15ml	Onion - chopped fine (medium)
1/2 cup	73g / 2.6oz	Parsley, fresh - chopped
1/4 cup	40g / 1.4oz	Long-grain rice
1 1/2 cups	355ml	Chicken stock - fresh or canned
1 lb	454g / 16oz	Ground pork, veal, or chicken
		Either, or all in combination
1 1/2 tablespoons	22ml	Hungarian paprika - or to taste
1 tablespoon	15ml	Egg (large)
2 cups	474ml	Paprika Gravy - see * Note
		Freshly-ground black pepper - to taste
		Salt - to taste

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.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 09-18-1991 issue - The Springfield Union-News

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