Hungarian Stuffed Peppers
Recipe type: Main Dish
Cuisine: Hungarian
  • 8 green peppers
  • ½ pound ground beef
  • ½ pound 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 tablespoon sweet Hungarian paprika (buy it fresh!) (Julie used a combo of smoked and sweet paprika when she made ours, and it was yummy!)
  • 1+ teaspoon salt
  • 1 teaspoon fresh pepper
  • 2 tablespoons sugar
  • 2 bay leaves
  • 1+ cup water
  • Sour cream (full fat organic is best)
  1. Cut off tops of peppers. Take out seeds.
  2. 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.
  3. In Cuisinart chop onion and tops of peppers finely (or blend smooth in blender.) Mix onions, pepper tops, crushed tomatoes, sugar, water, bay leaves.
  4. 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.
  5. Serve with fresh sour cream and sauerkraut if you have it. Great paired with noodles or dumplings.
Recipe by This Week for Dinner at