Toltott Paprika (Hungarian Stuffed Peppers)

Originally uploaded by zannnielim

6 Hungarian yellow wax peppers (or 4 yellow bells)
250 g fresh ground pork
1/2 cup of rice
1 small onion, diced
2 Tbsp oil
1 clove garlic, minced
1/2 egg
salt and ground pepper to taste
water
3 sprigs of fresh parsley
2 Tbsp flour
1 small cans of tomato paste (I've used 4 fresh tomatoes)
sugar to taste

• In a small pot of water partially cook the rice.
• Drain off liquid the and set rice aside.
• De-core the peppers, removing seeds and (inside ribs which is bitter).
• In a large skillet sauté the onions in 2 Tbsp oil until soft.
• Place the ground pork in a large bowl.
• Add the garlic, the partially cooked rice, and the egg.
• Sprinkle salt and ground pepper on the top.
• Combine meat mixture thoroughly.
• Stuff the peppers loosely with the rice-meat mixture, leaving some space as it will expand when cooked.
• Form meatballs from the remaining stuffing.
• Arrange the peppers and meatballs in a deep oven proof dish.
• Add enough water to cover the stuffed peppers part of the way.
• Add the fresh parsley to the pot.
• Place the dish in the oven and bake at 320F for 2 hours or more. Baking time will depend on the size of the peppers used.
• Remove stuffed peppers with a slotted spoon into a clean dish.
• Reserve the broth for later use.
• In a skillet make a light roux from 2 Tbsp of oil and flour.
• Add the tomato paste, stirring all the time.
• Gradually add the hot broth and stir it smooth.
• Smooth the sauce with a stick blender or force it through a fine sieve.
• Season with salt and pepper and sweeten with sugar.*
• Bring the sauce to boil and pour over the peppers.
• Let the peppers cool and place in the fridge for overnight.
• Next day slowly heat through and serve.
Stuffed peppers need overnight rest to combine and relax the flavours.

*The taste should be mildly sweet.

Zannnie

Deelish Recipes explore interesting food recipes appreciated by people in our modern society. From a first-person perspective on her experiences dining in her favourite restaurants, to homemade uniquely developed recipes, to interesting and creative cookbooks, Zannnie is giving you best and exciting recommendations for what you should explore next in this ever-evolving culinary world.

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