Are you looking for a delicious and satisfying meal that's both easy to make and packed with flavor? Look no further than these stuffed Hungarian peppers! This classic recipe is a perfect example of homemade cooking at its finest, offering a delightful blend of savory spices and tender vegetables. Whether you're searching for quick dinner ideas or healthy meals, this recipe fits the bill perfectly. It's a fantastic option for a weeknight dinner or a special occasion, impressing everyone with its vibrant colors and incredible taste. Get ready to experience the best recipes, Hungarian style!
Ingredients:
- 6 large Hungarian bell peppers (various colors for visual appeal)
- 1 pound ground beef (or a mix of beef and pork)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain rice
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup tomato paste
- 1 teaspoon paprika (Hungarian paprika is ideal, but regular works too)
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- 2 cups beef broth or water
Instructions:
Preparing the Peppers:
- Preheat your oven to 375°F (190°C).
- Carefully cut the peppers in half lengthwise and remove the seeds and membranes. A small spoon works well for this.
Making the Filling:
- In a large skillet over medium heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the uncooked rice, diced tomatoes (with their juices), tomato paste, paprika, caraway seeds, cayenne pepper (if using), parsley, salt, and pepper.
- Bring the mixture to a simmer, then reduce heat and cook for about 5-7 minutes, or until the rice is slightly softened.
Stuffing and Baking:
- Arrange the pepper halves in a large baking dish.
- Fill each pepper half generously with the meat and rice mixture.
- Pour the beef broth (or water) into the bottom of the baking dish. This helps keep the peppers moist.
- Cover the baking dish with foil and bake for 45 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the peppers are tender and the filling is cooked through.
Tips for Success:
- For extra flavor, sauté the onions and garlic in a little bacon fat instead of oil.
- If you prefer a milder dish, omit the cayenne pepper.
- Feel free to add other vegetables to the filling, such as chopped mushrooms, bell peppers, or zucchini.
- Leftovers can be stored in the refrigerator for up to 3 days.
Variations:
- Vegetarian Stuffed Peppers: Substitute the ground beef with 1 cup of cooked lentils or quinoa for a hearty vegetarian option.
- Spicy Stuffed Peppers: Increase the amount of cayenne pepper or add a pinch of red pepper flakes for extra heat.
- Cheese Stuffed Peppers: Sprinkle shredded mozzarella or cheddar cheese over the filling during the last 10 minutes of baking.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-35g
This easy recipe provides a healthy and delicious meal, perfect for any occasion. The vibrant colors and comforting flavors make it a winner with both family and friends. Enjoy!