Stuffed pepper is a classic Hungarian dish, perfect for when you are craving a lighter meal in summertime. To ensure that it packs the most flavour possible, make it when the peppers are at the peak of freshness, and then freeze any leftovers (like that is going to happen) to enjoy this delicious meal all year round.
Wine Pairing: The refreshing zestiness of Tóth Ferenc Winery's Egri Kadarka Siller goes very well with the natural acidity of the tomato juice, making this a divine pairing for summer afternoons.
- 10 yellow and red bell peppers
- 1 minced onion
- 1 lb ground pork
- ½ cup rice, partly cooked
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sweet and smoked paprika
- ½ tsp hot paprika
- 2 cans tomato juice
- 1 cup water
- 1 tbsp oil
- Sugar to taste
- Sour cream (crème fraiche)
- Par boil rice for 5 minutes, then rinse and set aside to cool.
- Wash peppers, remove tops, seeds and scrape clean with a spoon.
- Brown the minced onions in lard or oil, then in a large bowl combine it with the meat, the par-boiled rice, salt, pepper and the paprika.
- Stuff the peppers with this mix and form little balls from any leftovers.
- Place the peppers and any meatballs into a deep pot, then pour the tomato juice and water to cover them up. Simmer for around 45 minutes until rice and meat is cooked.
- Serve with generous dollops of sour cream, mashed potatoes and fresh crusty bread.