Friday, December 20, 2013

Hungarian Stuffed Peppers

We like Stuffed Peppers around our house.  From traditional stuffed peppers, to variations like Inside Out Stuffed Green Pepper SoupWhen I saw this recipe on Pinterest, the addition of the smoked paprika really intrigued me.  We love the flavor of smoked paprika, and I had a feeling we would really enjoy this recipe.  If you haven't cooked with smoked paprika before, you need to.  It's got a rich, smoky flavor that adds a lot of depth to whatever you're cooking.  The nice young lady at the Vikalinka Blog, says it's just like her mom used to make and an authentic Russian recipe.  All week long when Mr. DD asked, "What's for Sunday Supper?" I kept telling him, "Hungarian Stuffed Peppers."  I don't know why I thought they were Hungarian.  I can look at a map and tell you the difference between Hungary and Russia.  I guess the paprika reminded me of Hungarian Goulash.   She suggests serving them over mashed potatoes, which is something I wouldn't normally do.  But definitely do it!  The sauce is super yummy, and makes a delicious "gravy" over the potatoes.  (There is only 1/2 cup of rice in the entire dish so the amount of starch really isn't an issue.)  I changed things up a bit, to use what I had on hand, but please visit her blog, and check out the original recipe too.  I'm fascinated by recipes from all over the world, and really excited to find a blog with some Russian heritage.  This is definitely a recipe we will make again.  The perfect hearty Sunday Supper! 
This may not be the prettiest presentation,
I never planned to put this on the cover of a cookbook.
I can tell you our bellies did not complain one bit.
Seriously, give it a try!

Hungarian Stuffed Peppers

1 tablespoon olive oil
1 white onion, diced
2 cloves garlic, minced
1 pound ground beef
1/2 cup cooked white rice
1/3 cup chopped flat-leaf Italian parsley
salt and pepper to taste
6 medium-large green peppers (Or use a variety of colors)
1 1/2 cups sour cream
1 (14.5 ounce) can crushed tomatoes
2 teaspoons smoked paprika
1 bay leaf

Preheat oven to 350 degrees F.  In a skillet over medium heat, heat the olive oil.  Add the diced onion and sauté until softened, about 5 minutes.  Add the minced garlic and sauté for one minute more.  In a large bowl, combine the onion mixture, beef, rice and parsley.  Season well with salt and pepper.  Set aside.  Wash the green peppers, cut the tops off and remove the core, seeds and membranes.  Stuff the peppers with the meat filling.  (I did not pack it tight, but I did fill them to the top with the meat mixture.)  Stand the peppers up in an oven-safe Dutch oven that has a lid.  In a separate bowl, whisk together the sour cream, crushed tomatoes, and smoked paprika.  Season well with salt and pepper and add the bay leaf.  Pour sauce over and around peppers.  Place lid on Dutch oven and bake for approximately 50 minutes.  Remove the bay leaf.  To serve, place pepper on mound of mashed potatoes.  (If the sauce seems to separate a little bit, that's okay.  Just whisk it around a little bit.)  Pour sauce over stuffed pepper and mashed potatoes and enjoy.

Prep Time:  Approximately 25 minutes     Cook Time:  Approximately 50 minutes

Adapted from the Stuffed Bell Peppers with Smoky Paprika Sauce Recipe at

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