HUNGARIAN STUFFED PEPPERS (TöLTöTT PAPRIKA)
Hungarian Stuffed Peppers - or Töltött Paprika - are the perfect hearty meal. Made from fresh green peppers stuffed with a seasoned rice and pork blend, these peppers cook in a delicious homemade tomato sauce and can be served with bread or potatoes!
Provided by Recipes From Europe
Categories Dinner
Time 2h30m
Number Of Ingredients 15
Steps:
- Wash the peppers, cut the top off, and remove the middle section including seeds. Give the peppers a second rinse to remove the rest of the seeds.
- Wash the rice and add it to a small pot. Add water according to package directions and cook the rice until it is half cooked. Let it cool.
- In a medium-sized bowl, combine the ground meat, rice, egg, salt to taste, and black pepper to taste. Mix well.
- Stuff the green peppers with the meat-rice-mixture. If there is any left, you can form meatballs.
- Wash the celery stick and the banana peppers (optional). Also, peel the onion.
- Place the celery stick (you can cut it in half or thirds if it is too big), whole onion, and banana peppers (optional) into a large pot. Add the crushed tomatoes and 1/2 teaspoon of salt.
- Add the stuffed peppers - and meatballs if any - into the pot. Add sufficient water to almost fully cover the contents. In our case, that's approx. 4 cups of water. Depending on the size of your pot and the size of the peppers, it might be more or less for you.
- Bring everything to a boil, then reduce the heat to medium-low. Place a lid on the pot and let it simmer for around 1.5 hours. You can turn the peppers a couple of times during this time.
- Once the stuffed peppers are soft, remove them from the pot. Also remove the celery stick, onion, and hot peppers and squeeze out the juice. If it's too hot to touch them with your hands, you can place the vegetables in a strainer and then press down with a fork or spoon to squeeze the juice out. Discard the squeezed celery, onion, and banana peppers.
- In a small pot, make a light roux by melting one tablespoon of butter and adding the flour to it. Mix well with a wooden spoon until there are no flour lumps left and sauté the mixture until lightly brown. Add approx. two tablespoons of water to the roux and mix thoroughly.
- Add the roux to the pot of tomato sauce and whisk well. Bring the tomato sauce to a low boil and whisk regularly until there are no lumps left. Let the sauce simmer for a few minutes until it has thickened. Add a pinch of sugar and salt to taste.
- Placed the stuffed peppers (and meatballs) back in the pot of tomato sauce. Let them simmer for 2-3 minutes. You can serve the stuffed peppers with potatoes and/or bread.
Nutrition Facts : ServingSize 1 g, Calories 375 kcal, Carbohydrate 37 g, Protein 22 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 102 mg, Sodium 560 mg, Fiber 7 g, Sugar 13 g, UnsaturatedFat 8 g
HUNGARIAN STUFFED PEPPERS
Steps:
- Wash peppers. Cut off tops and remove seeds. Season cavities lightly with salt and pepper. Finely chop pepper tops and place in a large bowl.
- Add onion, ground chuck, pork, parboiled rice, egg, paprika, salt, pepper, and garlic to the bowl containing the pepper tops. Mix well.
- Stuff peppers lightly with meat mixture because the rice will expand. If you have any leftover meat filling, form it into meatballs.
- Place stuffed peppers and any meatballs in a small slow cooker. Mix together tomato sauce and sugar and pour over peppers. Cook on low for 8 to 10 hours. This also can be cooked in a 350 F oven for 1 hour or on the stovetop for 1 hour.
- Serve peppers with a dollop of sour cream, if desired, and crusty white or rye bread . Cooked peppers freeze well if covered with sauce.
Nutrition Facts : Calories 577 kcal, Carbohydrate 19 g, Cholesterol 201 mg, Fiber 3 g, Protein 50 g, SaturatedFat 12 g, Sodium 1274 mg, Sugar 7 g, Fat 33 g, ServingSize 4 servings, UnsaturatedFat 0 g
HUNGARIAN STUFFED HOT PEPPER CHOWDER #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This is a spicy yellow wax pepper flavored chowder, with a sweeter creamy flavor from the cream cheese to the fresh corn, right down to the sweet italian sausage.
Provided by SMOKENOS
Categories < 4 Hours
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Start by browning the itialian sausage and bacon together until they are cooked. Drain any access grease but using the same pan while its hot pour about a 2 cups of the water into the pan to get all the goodness out.
- Put togther all the ingrediants into large stock pot ,except salt and pepper.
- Cook on a very low simmer for about 2-3 hours until peppers and onions are soft.
- Add salt and pepper to taste.
- Serve with crutons and melted provolone over top.
- Or make some cornbread.
- Dont forget to use your reynolds wrap under the bowls of soup so you dont get cheese all over in your oven while melting your cheese over the crutons :).
Nutrition Facts : Calories 1619.9, Fat 144.3, SaturatedFat 82.8, Cholesterol 493.5, Sodium 2366.2, Carbohydrate 49.9, Fiber 4.8, Sugar 11, Protein 38.1
HUNGARIAN STUFFED PEPPERS (TöLTöTT PAPRIKA) VIDEO
Steps:
- Preheat oven to 350°F/180°C
HUNGARIAN STUFFED SAUERKRAUT
This is a delicious Hungarian dish, usually made at Christmas time. My family loves it so much, that I have to make it more than once a year. As most Hungarian foods, this is a heavy one too! You can put the leftovers into the freezer, and warm it up even after a month. There is a saying in our country, which we use to describe a relationship, that was broken up, then warmed up again. "Only the sauerkraut is good warmed up", and this saying is true. It's just as good taken out of the freezer that it is served fresh. Enjoy! P.S: You shouldn't be choosey when you make this...you must taste it while preparing the raw meat!!
Provided by bagiem
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Squeeze out all excess liquid from sauerkraut into sink from and place in a bowl.
- Cook the rice (you should end up with about three cups).
- Put ground meat into another large bowl - you will need the space!
- In a large deep saucepan, in which you will be cooking the meal; braise the onion in plenty of oil, so it won't burn - until glassy.
- When done, pour off the oil, using spatula to keep onion in saucepan.
- Divide the cooked onions, leaving one half in saucepan
- Place the other half on the meat.
- Turn off the heat and put in plenty of paprika and the tomato sauce on onion left in pan.
- Pour in some water, just as much so the mixture gets creamy.
- Let cool a little, then pour on sauerkraut and mix together.
- Take the bowl with the meat and onion.
- Make a well in the middle of the meat mixture, add the egg and mix together with your hands.
- Mix in cooked rice.
- Add paprika for nice red color, salt and pepper to taste and marjoram.
- Knead until smooth.
- Make sure to taste while you are working with it. This meal should be quite spicy! But not TOO spicy!
- Place one third of the sauerkraut mixture into your sausepan and place half of the speck/ham/lean bacon on top.
- Make meatballs about the size of a kiwi - don't need to make them hard.
- Place in the pan, next to each other to make a "meatball layer".
- Put a second layer of sauerkraut mixture on top of it, then another layer of meatballs.
- Top it with the remaining sauerkraut.
- Place other half of speck on top.
- You must completely cover the meat layers with sauerkraut leaving no holes.
- Pour in water only until you can see it appear on the side - to about 3/4 of the pan.
- Cover, and cook on low heat. Do not stir!
- Occasionally lift pan up and move back and forth sideways, like you were steering your car.
- It is done when sauerkraut is so soft it melts in your mouth. You don't need to taste the meat, because it cooks sooner than the sauerkraut, so it is 100% done if your sauerkraut is cooked.
- Serve with sour cream.
Nutrition Facts : Calories 860, Fat 39.8, SaturatedFat 15.3, Cholesterol 216.5, Sodium 3571.6, Carbohydrate 68.1, Fiber 16.8, Sugar 12.8, Protein 56.9
HUNGARIAN PEPPER SOUP WITH ROMANO CRISPS
This is my delicious version of a classic comfort food from my childhood: stuffed peppers. The cream cheese gives it a velvety smoothness.-
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a baking sheet, sprinkle 1 tablespoon Romano cheese into a 3-in. circle, repeat 15 times. Bake at 300° for 10-12 minutes or until golden brown., In a Dutch oven, saute peppers in butter until tender. Stir in the flour, Italian seasoning, salt and pepper until blended. Gradually add stock. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the meatballs, milk and cream cheese; heat through (do not boil). Serve with Romano crisps.
Nutrition Facts :
HUNGARIAN HOT STUFFED PEPPERS
I was going to a gathering and bringing the appetizers. Stuffed mushroom caps with cream cheese and crab.These are a big hit with everyone. I made these the night before but did not heat them. My husband and a few of his friends ate them as they were and they really liked them cold as well as hot.I had to make something in a...
Provided by Ann Bowen
Categories Vegetable Appetizers
Time 55m
Number Of Ingredients 9
Steps:
- 1. Cook sausage over medium heat till evenly browned. Drain well, crumble and set aside. Preheat oven to 350. In a bowl mix all ingredients except for peppers. Stuff peppers with mix place on a baking sheet and bake for 20 - 25 minutes until lightly brown and bubbly. This will serve 12 or double ingredients for more.
- 2. You can also just serve the mixture as a dip hot and bubbly, ENJOY (optional) add lump crab meat. The mix is so versatal it goes well with just about everything. Add spinach and use filo dough and makes great puffs.
STUFFED HOT PEPPERS
Hungarian hot peppers stuffed with a cream cheese mixture and Italian sausage.
Provided by Russ
Categories Appetizers and Snacks Spicy
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil.
- Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 8.1 g, Cholesterol 54.4 mg, Fat 20.6 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 10.6 g, Sodium 1041.3 mg, Sugar 0.5 g
STUFFED RED BELL PEPPERS #RSC
Make and share this Stuffed Red Bell Peppers #RSC recipe from Food.com.
Provided by pjlang
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef and onion. Stir in rice, corn, salt & pepper to taste and 1/2 jar spaghetti sauce.
- Cut peppers in half, remove seeds and lay down in 8x8 pan. Fill each pepper with hamburger mixture. Pour over remaining spaghetti sauce.
- Cover with Reynolds Wrap. Bake at 350 degree preheated oven for 45 minutes. Remove from oven, top with cheese. Bake uncovered till cheese melts, approx 10 minutes.
- Serve!
Nutrition Facts : Calories 562, Fat 29, SaturatedFat 12.8, Cholesterol 104.1, Sodium 608.9, Carbohydrate 41.5, Fiber 5.6, Sugar 14.6, Protein 33.1
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