Hungarian Stuffed Peppers
makes 4 or 5 servings 
 
1 medium  onion
2 lb.  ripe tomatoes, peeled if desired, and diced; or two 141/2-ounce
can 
  diced tomatoes with their juice
2 Tbsp  tomato paste
1/2 cup  water
1   bay leaf (optional)
  salt and freshly ground pepper, to taste
2/3 cup  long-grain rice, rinsed and drained
1 slice  challah or white bread, day-old or stale
1/2 lb.  ground beef
cup  chopped fresh parsley
1 tsp  paprika (optional)
4 or 5   green bell peppers
1 to 2 Tbsp  brown sugar, or to taste
1 to 2 Tbsp  strained fresh lemon juice, or to taste
 
slice half the onion and put it in a stew pan. add tomatoes, tomato paste, 
water, bay leaf and a pinch of salt and pepper. mix well and bring to a 
boil. cover and cook over low heat for 15 minutes. boil rice in a saucepan 
with two cups boiling salted water for 10 minutes. rinse with cold water 
and drain well. soak bread in cold water and squeeze dry. put in a bowl. 
coarsely grate remaining onion half and add to bowl. add beef, parsley, 
paprika, one-half teaspoon salt and one-quarter to one-half teaspoon 
pepper and mix well. add rice and mix again. cut a slice off top (stem 
end) of each pepper. reserve slice; remove stem, core and seeds from each 
pepper. spoon stuffing into whole peppers and cover with reserved slices. 
stand them up in tomato sauce. cover and simmer, adding boiling water from 
time to time if sauce becomes too thick. cook 45 minutes to one hour, or 
until peppers are very tender. gently remove peppers. discard bay leaf. if 
the sauce is too thin, cook it, uncovered, over medium-high heat, stirring 
often, until thickened. add sugar and simmer for one minute. add lemon 
juice. adjust seasoning. serve peppers hot, with sauce. 
 
niki 
 
-- 
(ID: 13352) Mirror: rec.food.recipes: Fri, Apr 11, 2003


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