Hungarian Beef & Pork Stuffed Bell Peppers

"Stuffed peppers made the old fashioned way on top of the stove and enhanced with a rich sour cream gravy. Have loads of crusty bread ready to sop up the juice. Ground pork is optional, you can use all ground beef if you prefer. Mama wont mind if you mess around with her recipe."
photo by a user photo by a user
Ready In:
1hr 45mins




  • Prepare rice by rinsing under cold water for a few seconds.
  • Put rice in small pot with water and bring to boil uncovered, at medium heat.
  • When rice begins to boil, lower heat to medium low and place lid on pot tilted to allow steam to escape.
  • Cover tightly when craters appear in rice, lower heat and simmer approx 15 minutes.
  • Let sit for 5 minutes, fluff with fork and let cool.
  • Prepare green peppers by slicing off tops approximately 1/4" down and remove seeds and membrane.
  • Wash peppers and allow to drain upside down on paper towel.
  • Prepare filling by placing ground meat in large bowl.
  • Saute diced onions in vegetable oil in small saute pan until onion is transparent.
  • Add to meat bowl.
  • Add salt and pepper.
  • Add 1/2 can tomato sauce (reserving remaining 1/2 can) Add rice to bowl and combine ingredients with hands until blended together.
  • Add lightly beaten egg and continue to blend mixture.
  • Loosly pack each pepper with meat mixture forming small dome on top.
  • If you have extra filling, form into individual meat balls.
  • In large stock pot, pour remaining 1/2 can tomato sauce and 1/2 can water, swishing around until blended.
  • Place stuffed peppers into stockpot, along with extra meatballs (if you made any).
  • Add 1 can tomato soup, 1/2 can water to pot.
  • Add catsup to pot.
  • Add remaining 3 cans tomato sauce, and add about 1/2 can of water to each can to clean up remaining sauce in can.
  • Add this to pot also.
  • Bring stockpot to boil, lower heat, cover with lid slightly tilted.
  • Cook over low heat for about 1 hour.
  • Blend flour into sour cream in bowl.
  • Slowly blend in about 1/2 cup (or more) hot gravy from pot.
  • Add sour cream mixture SLOWLY into pot, stirring constantly until gravy slightly thickens and becomes a deep orangy color, rather than the bright red color of tomatoes.
  • Serve peppers in bowls, split open, and generously covered with gravy.
  • Have crusty bread available for soaking up the rich gravy.

Questions & Replies

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  1. If you want to thicken the tomato sauce after cooking, you can make it really tasty by making a roux from bacon fat and flour.
  2. I just love stuffed peppers. After searching the internet I settled on this recipe. First of all I found that the amount of meat (stuffing) we ended up with was too much for the 8 peppers that I used (2 each red , yellow, orange and green). Froze enough stuffing to use for another 8 pepper meal. I also chopped up the tops of the peppers and sauteed with the onions, of which I used 1 and a half medium large. Also used one 15 oz. tin of Hunt's tomato sauce, one tin of Campbell s tomato soup and some left over tomato sauce from another recipe (about a cup and a half). Also maybe a cup and a half or more of water. Was very tasty and will make again - BUT I also used the cup and a half of catchup called for in the recipe. Came out too sweet for my family's taste, although we did like it, but would like it more with less sweetness. Will cut the catchup down to maybe 1/2 cup or leave it out altogether next time. Only had slightly less than 1 cup of sour cream on hand (200 grams, where cup is 230 grams), so used that with heaping tablespoon of flour. Worked fine, although I saved enough sauce without the sour cream (just undert 3 cups) for another go at this recipe. I think the recipe is very flexible that way.
  3. i signed up on this site to rate this recipe. it is so good we crave it! the flavor is perfect. i put some crispy bacon in the sause at the end for extra flavor texture and everythings better with bacon and made extra rice the next day. probly made this 10 times so far and freeze a couple with sause for a fast dinner. well done boxowine home run
  4. They was wonderful, but I left out catsup,egg,pork and 2 peppers. I used 2 cans tomato soup and 1 8oz. can tomato sauce. And cut water to about 3/4 cup. I also added garlic to meat. It made plenty of sauce, and I used crockpot. I have a long oval one that worked great!
  5. This was so good~! I have to admit though, I substituted V8 for the sauce and soup. I also took the edible parts of the tops of the bell peppers (I bought orange, red, green, and yellow), and chopped them up, and added them to the tomato sauce. It all worked extremely well. I added a little cornstarch and water at the end to thicken it up a bit. This made a lot of sauce, so I took the leftover stuffed peppers and chopped them up. I mixed them into the sauce, and it made a fantastic soup the next day to go with a crusty loaf of bread. Great and versatile recipe, thanks!


Update: My mother, BoxO'Wine passed away on April 23, 2009 after a 2 year battle with pancreatic cancer. She was a wonderful cook and is greatly missed. I am the DD that she has mentioned here quite frequently and have decided to continue her account. I also use RecipeZaar quite frequently as I learned about it from her. I strive to make her recipes; however, they will never be the same. I am also leaving all her own biographical information in here that she had. Genuine Jersey Girl here. Lived here all my life with the exception of a short stint in the Bay Area/San Francisco. Married to the same guy for over 40 years. We have 3 children and 5 grandchildren. My son lives in Georgia (he talks funny) and my two daughters live near me in New Jersey. I am a retired politician, but I still have a real job. Looking forward to full retirement in about 2 yrs or so and if my children don't force me into the "home" I will be spending my social security checks in Atlantic City casinos. I have chemically enhanced blonde hair which is currently spiked to match my weird sense of humor and beverage du jour. Obviously I am a wino. White please, preferably chardonnay.
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