Prep 15 mins
Cook 1 hr 20 mins
Don't overcook the peppers, that's the secret. This version is particularly delicious because of the addition of the Paprika Gravy.
- 6 medium red bell peppers
- 2 tablespoons freshly rendered lard or 2 tablespoons oil
- 3 garlic cloves, peeled and crushed
- 1 medium yellow onion, peeled and finely chopped
- 1⁄2 cup chopped fresh parsley
- 1⁄4 cup long-grain rice
- 1 1⁄2 cups chicken stock
- 1 lb ground pork or 1 lb ground veal (or blend) or 1 lb ground chicken (or blend)
- 1 1⁄2 tablespoons Hungarian paprika
- 1 egg
- salt & freshly ground black pepper
- 2 cups paprika gravy (see recipe in this cookbook)
- Cut off the very top part of the peppers. Chop the pepper tops finely, omitting the stems, and save for the filling. Seed and core the peppers; set aside.
- Heat a large covered frying pan and add the lard or oil. Saute the garlic, onion, and reserved chopped pepper tops until tender. Add the parsley and rice and saute for a few minutes.
- Add 1/2 c of the chicken stock and cover. Simmer for 10 minutes. Allow to cool.
- In a large bowl combine the ground meat, paprika, egg, salt, and pepper with the rice mixture. mix very well. Fill the peppers just to the top, but don't pack too firmly because the rice will expand during cooking.
- Place the filled peppers in a Dutch oven and add the remaining 1 cup chicken stock to the bottom of the pot. Cover and simmer very gently for 45 minutes, keeping the temperature very low or the peppers will break. Move the peppers about the pot a few times during cooking to prevent sticking.
- After 45 minutes pour the Paprika Gravy over the peppers, cover, and simmer for 20 minutes more.