Best Hungarian Stuffed Yellow Peppers Recipes

HUNGARIAN STUFFED PEPPERS

Hungarian Stuffed Peppers image

Hungarian stuffed peppers (toltott paprika) is made with paprika and tomato sauce, two common ingredients in Hungarian cooking.

Provided by Barbara Rolek

Time 1h20m

Number Of Ingredients 13

Ingredients

4 bell peppers (multicolored)
1 small onion (finely chopped)
1 pound ground chuck
1/2 pound ground pork
1/2 cup rice (rinsed and parboiled )
1 large egg (beaten)
1 teaspoon sweet or hot Hungarian paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic (finely chopped)
2 (8-ounce) cans tomato sauce
1 teaspoon sugar
Garnish: sour cream (optional)

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

STUFFED HOT PEPPERS

Stuffed Hot Peppers image

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

Ingredients

⅓ cup ground Italian sausage
1 (8 ounce) package cream cheese, softened
¾ tablespoon garlic salt
3 tablespoons grated Romano cheese
1 teaspoon dried oregano
1 teaspoon dried basil
⅓ cup Italian-style dry bread crumbs
1 tablespoon olive oil
6 Hungarian hot peppers, cored and seeded

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