Hungarian Beef & Pork Stuffed Bell Peppers

Recipe by BoxOWine
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.