Stuffed bell peppers
Rated 5.0 stars by 1 users
Cuisine
Hungarian
Servings
4
Prep Time
30 minutes
Cook Time
45 minutes
Super simple. Very tasty! One of my grandpa's favorite dishes, but it has to me with some caraway seeds! So in honor of my grandpa, i'm sharing this recipe! Hope you will enjoy it as much as he and I!
Ingredients
- 4-6 bell peppers (best are green ones for this recipe)
- 250-500 gr lean half beef half pork mince
- 60-100 gr rice
- 1 onion
- Salt
- Pepper
- Oil
- Parsley
- Caraway seeds
- 500-800 gr tomatoes
- 1 onion
- 1 tbsp flour
- 1 tbsp oil
- Pinch of sugar
- Pinch salt
- Lemon juice
- Salt
- Pepper
- Caraway seeds
Sauce
Directions
For the sauce mince the onion and tomatoes
- Lightly cook the onions and tomatoes in a bit of oil.
- Add some salt and sugar. Cook for another few minutes and go in with the flour. Just cover the veggies with water, add a bit of lemon juice and cook until softened.
- Slice the top of the bell peppers, take out the seeds and fill them with boiling water. Let rest for some minutes before letting them dry on a rack.
- Saute the onions in a pan with oil, go in with the unwashed rice and cook until translucent.
- Pour in ¾ cups of water (per 60 gr rice) and boil until fully absorbed.
- Stir in the mince, salt, pepper, caraway seeds and a bit of parsley.
- Fill the bell peppers with the meat mixture and put them straight up with the tops on them, in a big pan.
- Strain the tomatoes through a passe-vite. Make a thin sauce by adding some water if needed.
- Pour the sauce over the bell peppers and cook on low heat with a lid on until the rice is fully cooked.
- Serve with some boiled potatoes or rice and garnish with a bit of parsley. Enjoy!