Hungarian Stuffed Peppers
Servings: 4 portions
Calories: 619kcal
You have to taste these Hungarian stuffed peppers at least once, with sour cream on top and fresh bread, and I am convinced that you will put it on your list of favourite recipes.
Print Recipe
Equipment
- 1 Saucepan
- 1 mixing bowl
- 1 Dutch oven pot
Ingredients
- 6 pieces Hungarian sweet peppers or yellow bell pepper
Filling
- 500 g pork mince
- 1 piece onion medium size
- ½ cup rice uncooked basmati or another type
- ½ bunch dill fresh chopped
- 2 tbsp paprika powder Sweet Hungarian
- 1+1/2 tsp sea salt kosher
- 2 tbsp sunflower oil
- ½ tsp ground pepper freshly ground
- 1 tsp vegetable mix for soups
- 2 tsp tomato passata
Soup
- 1 piece egg from filling balls
- 1 can chopped tomatoes canned
- 1 cup tomato passata
- 2 tbsp vegetable mix for soups dried
- 1 tsp sea salt kosher
- 1+1/2 tbsp sugar
- ½ bunch dill fresh, chopped
- 1 tbsp celery leaves dried
- 1.5 l water
Instructions
- Cut with a knife the end of the pepper where the tail is and I removed the seeds from the inside. Chop the onion and the dill.
- Heat the sunflower oil in a small saucepan, add chopped onion and half a teaspoon of sea salt and fry over medium heat for about 1-2 minutes, stirring, until soft and glassy. Add the paprika, mix and let it dissolve in oil for just a few seconds.
- Put the minced meat, the sautéed onion, the rice that I washed through a stream of water and drained, and half of the chopped dill in the mixing bowl.
- Season with sea salt, freshly ground pepper, vegetable mix for soups and tomato passata. Mix everything well by hand until the ingredients are homogenous.
- With the help of a spoon, put a little of the filling in the pepper and lightly press the filling to reach the end of the pepper, repeating the operation until it is completely full.
- Arrange the stuffed peppers in the pot. Pour the chopped tomatoes, add the tomato paste and pour in the water. Season with sea salt, vegetable mix for soups, the rest of the chopped dill, dried celery leaves and sugar.
- Add one egg to the leftover of the filling, make little balls and add to the soup after start boiling.
- Let everything simmer for about an hour on medium to low heat.
- Serve hot in a bowl for soups, with sour cream on top and fresh bread
Notes
Hungarian sweet peppers can be replaced, if you can’t find them, with yellow bell peppers.
Instead of pork mince, you can also try pork and beef mix or even turkey mince, and vegetarians can replace meat with mushrooms.
Nutrition
Serving: 1grams | Calories: 619kcal | Carbohydrates: 50g | Protein: 27g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 6040mg | Potassium: 1016mg | Fiber: 4g | Sugar: 24g | Vitamin A: 2282IU | Vitamin C: 22mg | Calcium: 105mg | Iron: 5mg
