Stuffed Bell Peppers with Rice and Meat
Stuffed bell peppers with rice and meat are a true classic, a favorite in Hungarian cuisine for generations. Its origins trace back to the Balkan and Turkish cuisines, where stuffed vegetables are very popular. The Hungarian version, however, is unique as it combines the spicy ground meat filling with a tomato sauce, which gives the dish a special flavor and juiciness. This one-pot meal is not only filling and nutritious, but also extremely tasty, making it the perfect choice for a family lunch or dinner. You can easily vary the classic recipe with different meats or even vegetarian alternatives.
Ingredients for this recipe
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Preparation Steps
1
Rinse the rice thoroughly under cold water. Cook until partially tender for about 10 minutes, then drain.
2
Finely chop the onion and garlic. Cut off the tops of the bell peppers and remove the seeds.
3
Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
4
Add the ground pork and cook for 5-6 minutes, until browned and no longer pink.
5
Stir in the garlic, tomato paste, salt, pepper, cumin, and Hungarian Sweet Paprika. Cook for an additional 3 minutes.
6
Add the partially cooked rice and mix well with the meat mixture. Remove from heat.
7
Stuff the hollowed bell peppers with the rice and meat mixture, but do not pack too tightly to allow room for the rice to expand.
8
Place the stuffed bell peppers in a deep pot and pour in the water.
9
Cover and simmer over medium heat for 30-35 minutes, until the bell peppers are tender and the flavors have melded.
10
Before serving, sprinkle with fresh, chopped parsley. Serve hot.
