Hungarian
Stuffed Peppers in Tomato Sauce
Hungarian wax peppers stuffed with pork and rice, simmered in paprika tomato sauce.
6 servings · 40 minutes prep · 60 minutes cook
Ingredients
Peppers and Filling
- 6 large, or pale yellow sweet peppers, tops removed and seeded
- 1 1/4 lb
- 1/2 cup, rinsed
- 1 small, finely diced
- 2 cloves, minced
- 1 large, beaten
- 1 tbsp, Hungarian paprika preferred
- 2 tsp, divided
- 1/2 tsp, freshly ground
Tomato Sauce
- 2 tbsp, or neutral oil
- 3 cups, smooth tomato puree
- 1 cup
- 1 tbsp, optional, to balance acidity
- 1
- 1/2 cup, optional, for serving
Directions
Prepare the Filling
- Simmer long grain rice in salted water for 8 minutes, until partly cooked but still firm. Drain and cool for 10 minutes.
- Mix ground pork, cooled rice, yellow onion, garlic, egg, sweet paprika, 1 1/2 teaspoons fine salt, and black pepper gently until combined.
- Fill hungarian wax peppers loosely, leaving about 1/2 inch space at the top so the rice can expand.
Simmer in Sauce
- Heat lard in a Dutch oven over medium heat. Add tomato passata, chicken stock, remaining salt, granulated sugar, and bay leaf. Bring to a simmer.
- Nestle peppers into the sauce. Cover and simmer gently for 45 to 55 minutes, turning once, until peppers are tender and filling reaches 160°F.
- Rest off heat for 10 minutes. Serve with sauce and sour cream if desired.
