*  Exported from  MasterCook  *
 
                     Hungarian Stuffed Red Bell Peppers
 
 Recipe By     : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Reg 4                            Sheryl D
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      Medium        Red Bell Peppers
    2      Tbsp          Freshly Rendered Lard -- Or
                         Oil
    3      Cloves        Garlic -- Crushed
    1      Medium        Yellow Onion -- Finely Chopped
      1/2  Cup           Chopped Parsley
      1/4  Cup           long
    1 1/2  Cups          Chicken Stock
    1      Lb            Finely Ground Pork, Veal Or Chicken
    1 1/2  Tbsp          Hungarian Paprika
    1                    Egg
                         Salt And Freshly Ground Pepper -- To Taste
    2      Cups          Paprika Grave -- * See Note
 
 Cut off the very top part of the peppers. Chop the pepper tops finely,
 omitting the stems, and save for the filling.  Sead and core the peppers;
 set aside.  Heat a large covered frying pan and add the lard or oil. 
 Saute the garlic, onion and reserved chopped pepper tops until tender.
 Add the parsley and rice, and saute for a few minutes.  Add 1/2 cup of
 the chicken stock; cover and simmer for 10 minutes.  Allow to cool.  In a
 large bowl combine the ground meat, paprika, egg,salt and pepper-rice
 mixture. Mix very well.  Fill the peppers just to the top, but don't pack
 too firmly because the rice will expand during cooking.  Place the filled
 peppers in a Dutch oven and add the remaining 1 cup chicken stock to the
 bottom of the pot.  Cover and simmer very gently for 45 minutes, keeping
 the temperature very low or the peppers will break.  Move the peppers
 about the pot a few times during cooking to prevent sticking.  Pour the
 paprika gravy over the peppers; cover and simmer for 20 more minutes.
 
 *note - recipe for paprika gravy is in this group of recipes
 
 REG4 shared by Sheryl Donner, Iowa City
 
 
 
 
 
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