Hungarian Stuffed Red Bell Peppers
jeff smith (the frugal gourmet) 
 
6 medium  red bell peppers
2 Tbsp  oil
3 clove  garlic crushed
1 medium  yellow onion, finely chopped
1/2 cup  chopped parsley
1/4 cup  long grain converted rice (such as uncle
  bens
1-1/2 cup  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 cup  paprika gravy (see recipe below)
 
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. 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. 
 
 
paprika gravy 
 
1 Tbsp  oil
1-1/2 Tbsp  hungarian paprika or more to taste
1 clove  garlic, peeled and chopped
1 cup  seeded and chopped anaheim or cubanelle peppers
1 cup  chopped yellow onion
1/2 cup  chopped tomato
1 tsp  chicken base (such as knorr)
6 cup  beef stock
1 cup  sour cream
1/4 cup  flour
 
yield: 7 cups 
 
heat a 5 quart heavy stove-top casserole and add the 
oil and paprika. cook over medium heat for a moment 
and then add the garlic, green pepper, onion and 
tomatoes. simmer for a few minutes until all is 
tender. add the chicken base and beef stock along with 
salt and pepper to taste. cook and simmer for 30 
minutes. 
in a metal bowl, mix the sour cream and flour 
together. mix well with a wire whisk as you do not 
want lumps. add a cup of the gravy from the pot 
and quickly stir it into the cream and flour with a 
whisk. remove the gravy from the heat and stir in the 
cream mixture, whipping it well. return to the heat 
and simmer, stirring often, for 15 minutes. strain the 
gravy and discard the solids or lumps. 
 
 
-- 
(ID: 13503) Mirror: rec.food.recipes: Fri, Apr 4, 2003


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