Stuffed Peppers - Toltott Paprika
Wash peppers. Cut off tops and remove seeds. Season cavities lightly with salt and pepper. Finely chop pepper tops and place in large bowl.
Add onion, ground chuck, pork, rice, egg, paprika, salt, pepper and garlic to bowl with pepper tops. Mix well.
Stuff peppers lightly with meat mixture because rice will expand. If you have any leftover meat filling, form it into meatballs.
Place peppers and any meatballs in a small slow cooker. Mix together tomato sauce and sugar and pour over peppers. Cook on low for 8 to 10 hours. This also can be cooked in a 350-degree oven for 1 hour or on the stovetop for 1 hour.
Serve peppers with a dollop of sour cream, if desired, and crusty white or rye bread. Cooked peppers freeze well if covered with sauce.
4 multicolored bell peppers
1 small onion, finely chopped
1 pound ground chuck
1/2 pound ground pork
1/2 cup uncooked rice, rinsed
1 large egg, beaten
1 teaspoon sweet or hot Hungarian paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, finely chopped
2 (8-ounce) cans tomato sauce
1 teaspoon sugar
Sour cream for garnish (optional)
Added by: Natália Martins
Consulted: 2820 X
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