One good thing about me not cooking the next few weeks and having people bring us dinners is that we’ll get to try lots of fun recipes, which I can then share with you!
For our first post-baby dinner, my friend Julie brought us Hungarian Stuffed Peppers. Julie got this recipe from her Hungarian landlord in Vienna, so it’s totally Hungarian legit. I know you were worried about that. The peppers were delicious and we thoroughly enjoyed our dinner. Thanks, Julie!!
Frau Goesslebauer’s Hungarian Stuffed Peppers
- 8 green peppers
- ½ lb ground beef
- ½ lb mild italian sausage
- 1 egg
- 1 cup uncooked rice
- 2 28-oz. cans crushed tomatoes
- 1 large white onion
- 3 or 4 yellow potatoes, peeled and cut into tiny cubes
- 2 Tbls sweet Hungarian paprika (buy it fresh!) (Julie used a combo of smoked and sweet paprika when she made ours, and it was yummy!)
- 1+ tsp salt
- 1 tsp fresh pepper
- 2 Tbls sugar
- 2 bay leaves
- 1+ cup water
- Sour cream (full fat organic is best)
Cut off tops of peppers. Take out seeds.
Mix: meat, egg, rice, potatoes, salt & pepper, paprika. Stuff meat mixture into peppers. Set upright in pot. Make meatballs with extra meat to set on top.
In Cuisinart chop onion and tops of peppers finely (or blend smooth in blender.) Mix onions, pepper tops, crushed tomatoes, sugar, water, bay leaves.
Pour mixture over peppers in pot. Bring to simmer and simmer on low heat for 1 ½ hours. The key is low heat! Add water if sauce looks too thick.
Serve with fresh sour cream and sauerkraut if you have it. Great paired with noodles or dumplings.