Tuesday, February 25, 2014

Hungarian Stuffed Peppers

Don't grandmas just make the best food? Well this was one of my grandma's signature dishes. We used to love it when she made them!
I wasn’t able to get her recipe as she never used recipes. Like most grandmas, she just magically knew how to make them. So I did my best to find recipes that seemed similar. After testing out a few, I got the “just” of each and then came up with something on my own. Of course I remember hers being better but these are pretty darn close!

  • 6-7 large peppers (any colors)
  • 1 lb of lean ground beef
  • 1 lb of lean ground pork
  • 1 medium onion, finely chopped
  • 1.5 cups of rice, cooked (white, brown, your choice)
  • 2 cloves of garlic, pressed
  • 1 tbsp of Paprika
  • Hy’s seasoning salt
  • 1 can of tomato sauce
  • 2 tbsp of sugar 

1. Cut off the tops and hallow out the centers of the peppers. Using a skewer poke about 4 holes in the bottom of each pepper. (This will let the juices drain out while cooking)

2. In a large bowl, combine beef, pork, onions, garlic, paprika and seasoning salt together. Then add the rice and mix thoroughly with your hands.

3. Stuff each pepper with the filling. I usually over flow each pepper so it has a dome on it as the filling mixture will shrink up a little when cooked. Place all the peppers into a crock pot. If you have left over filling you can make some meatballs and add them into the pot as well.

4. Mix together the tomato sauce and sugar, pour over the tops of the peppers. Cook on high for approx. 6 hours or on low for 8.

No comments:

Post a Comment