Stuffed peppers or Toltott paprika are incredibly popular in Hungary, especially lattermost of the summer season when both tomatoes and peppers are in season. Twin typical ingredients in Hungarian food are paprika and tomato sauce, which's everything makes this variation of stuffed peppers Toltott or Hungarian paprika.
The aroma is sensational; the flavor public pleasing, the recipe simple and quick; in other words the spirit of excellent home food. This is so splendid!
Ingredients:
• 1 teaspoon sweet or hot Hungarian paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 clove garlic, finely chopped
• 4 multicolored bell peppers
• 1 small onion, finely chopped
• 1 pound ground chuck
• 1/2 pound ground pork
• 1/2 cup uncooked rice, rinsed
• 1 large egg, beaten
• 2 (8-ounce) cans tomato sauce
• 1 teaspoon sugar
• Sour cream for garnish (optional)
Directions:
1. Clean peppers.
2. Remove tops and take off seeds.
3. Season cavities gently with salt and pepper.
4. Carefully slice pepper tops and put in big bowl.
5. Include onion, ground chuck, pork, rice, egg, paprika, salt, garlic and pepper to bowl together with pepper tops.
6. Combine properly.
7. Because rice will certainly develop, stuff peppers gently with meat combination.
8. Create it into meatballs if you have any remaining meat filling.
9. Put peppers and any meatballs in a compact slow cooker.
10. Combine together tomato sauce and sugar and put over peppers.
11. Cook on low for 8 to 10 hrs.
12. This additionally can be cooked in a 350-degree oven for 1 hour or on the stovetop for 1 hr.
13. Serve peppers using a dollop of sour cream, if intended, and crusty white or rye bread.
14. If covered with sauce, cooked peppers solidify adequately.
Ingredients:
• 1 teaspoon sweet or hot Hungarian paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 clove garlic, finely chopped
• 4 multicolored bell peppers
• 1 small onion, finely chopped
• 1 pound ground chuck
• 1/2 pound ground pork
• 1/2 cup uncooked rice, rinsed
• 1 large egg, beaten
• 2 (8-ounce) cans tomato sauce
• 1 teaspoon sugar
• Sour cream for garnish (optional)
Directions:
1. Clean peppers.
2. Remove tops and take off seeds.
3. Season cavities gently with salt and pepper.
4. Carefully slice pepper tops and put in big bowl.
5. Include onion, ground chuck, pork, rice, egg, paprika, salt, garlic and pepper to bowl together with pepper tops.
6. Combine properly.
7. Because rice will certainly develop, stuff peppers gently with meat combination.
8. Create it into meatballs if you have any remaining meat filling.
9. Put peppers and any meatballs in a compact slow cooker.
10. Combine together tomato sauce and sugar and put over peppers.
11. Cook on low for 8 to 10 hrs.
12. This additionally can be cooked in a 350-degree oven for 1 hour or on the stovetop for 1 hr.
13. Serve peppers using a dollop of sour cream, if intended, and crusty white or rye bread.
14. If covered with sauce, cooked peppers solidify adequately.
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