Hungarian Stuffed Peppers Recipe
Stuffed peppers with tomato gravy and mashed potatoes are some of the comfort foods I loved as a child. My mother made these Hungarian-style stuffed peppers using green bell peppers from our garden, but they can also be made with yellow or red sweet peppers for a more colorful dish.
I like to make stuffed peppers using green peppers from our garden as they are organically grown and guaranteed to be fresh!
- 4-6 medium to large bell peppers, halved and seeds removed
- 1 medium onion, chopped and sauteed
- 1 1/2 pounds ground beef
- 1 cup rice, cooked
- 2 eggs
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 teaspoons garlic, minced
- 1 large can diced tomatoes
- 2 cans tomato soup, condensed
- 2/3 cup water
- 3/4 cup sour cream
- Wash peppers and slice in half. Remove seeds, stem and blossom ends. (Depending on size of peppers, you will need 4 to 6 peppers.) Place in a lightly greased 9" X 13" baking dish. Season insides of the peppers lightly with salt and pepper
- In a large bowl, place ground beef, sauteed onion, minced garlic, rice, eggs, salt, pepper and paprika. Mix well.
- Place a scoop of ground beef mixture on each pepper half. Pat in place and round top slightly. If there is mixture leftover, make into meatballs. These can be baked in a separate dish or placed in between the stuffed peppers.
- In a bowl, mix diced tomatoes, tomato soup and water together. Spoon over top of stuffed peppers and meatballs. Cover with foil and bake for 1 hour ad 30 minutes at 350°F.
- When peppers are baked, remove from oven and ladle out most of the tomato sauce into a bowl. Whisk in the 3/4 cup of sour cream. Pour back over top of the stuffed peppers. Serve with mashed potatoes. Be sure to put a bowl gravy on the table to spoon over potatoes.
- Alternately, you can remove the stuffed peppers to a serving dish and whisk the sour cream into the tomato gravy right in the pan. Ladle some of the tomato gravy over top of peppers and set an extra bowl of gravy on the table to be spooned over the mashed potatoes.
Making the Meat Stuffing and Tomato GravyClick thumbnail to view full-size
Alternate Cooking Methods
Variations on cooking stuffed peppers:
- Rather than cutting them in half, you can stuff the whole peppers by slicing off the tops and baking upright. Chop the good parts of the top and add finely chopped green pepper to the meat mixture. This works best with larger peppers.
- Whole stuffed peppers can be cooked in a crockpot on low for 8-10 hours.
- Stuffed peppers, whole or halved, can be cooked on the stovetop over medium heat for an hour and 20 minutes. Check occasionally to be sure the bottom isn't burning.
Although my mother was of Polish descent, she used a very similar method of making stuffed peppers. The dish was always served with mashed potatoes so that we could ladle the tomato gravy over it. For some additional color, serve with baby green peas or a cucumber salad.
Stuffed peppers will freeze well, so if this recipe makes more than you can eat at one time, freeze the extras for a quick dinner another time. I do hope you enjoy this recipe!
Questions & Answers
Do you have a Hungarian Stuffed Cabbage recipe similar to this recipe?
I don't have one published, however, I use the same filling (without the chopped green pepper) in my stuffed cabbage and cook it in the same tomato soup, tomato mixture.Helpful 3
© 2012 Stephanie Henkel