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Hungarian Stuffed Peppers Recipe

Stephanie loves making satisfying meals from old family recipes. Her dishes are always a hit with family and friends.

Hungarian stuffed peppers with tomato gravy and mashed potatoes

Hungarian stuffed peppers with tomato gravy and mashed potatoes

Comfort Food

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!

Cook Time

Prep timeCook timeReady inYields

30 min

1 hour 20 min

1 hour 50 min

4–6 servings

Ingredients

  • 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

Instructions

  1. 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
  2. In a large bowl, place ground beef, sauteed onion, minced garlic, rice, eggs, salt, pepper and paprika. Mix well.
  3. Place a scoop of ground beef mixture on each pepper half. Pat in place and round top slightly. If there is mixture left over, make into meatballs. These can be baked in a separate dish or placed in between the stuffed peppers.
  4. 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 and 30 minutes at 350°F.
  5. 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.
  6. Alternatively, 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.

Photo Guide

Cut bell peppers in half and remove seeds and stem ends.

Cut bell peppers in half and remove seeds and stem ends.

Rinse off any remaining seeds and remove the white pulp.

Rinse off any remaining seeds and remove the white pulp.

My peppers were small, so I used enough to fill a 9" x 13" baking dish (about 6 medium peppers). Plan on 2–3 halves per person.

My peppers were small, so I used enough to fill a 9" x 13" baking dish (about 6 medium peppers). Plan on 2–3 halves per person.

Sautee chopped onions in butter until golden.

Sautee chopped onions in butter until golden.

Mix sauteed onions and rice with ground beef.

Mix sauteed onions and rice with ground beef.

Add eggs, salt, pepper and paprika to beef mixture and mix well.

Add eggs, salt, pepper and paprika to beef mixture and mix well.

Fill each pepper half with beef mixture rounding top slightly.

Fill each pepper half with beef mixture rounding top slightly.

Make meatballs from any extra meat mixture. These can be baked in the same dish as the peppers if there's room or in a separate dish.

Make meatballs from any extra meat mixture. These can be baked in the same dish as the peppers if there's room or in a separate dish.

Mix tomato soup with crushed tomatoes and pour over the stuffed peppers and over the meat balls.

Mix tomato soup with crushed tomatoes and pour over the stuffed peppers and over the meat balls.

Ladle out tomato sauce from baking dish and whisk in 2/3 cup sour cream. Pour over baked stuffed peppers and serve.

Ladle out tomato sauce from baking dish and whisk in 2/3 cup sour cream. Pour over baked stuffed peppers and serve.

Mashed potatoes are the perfect accompaniment.

Mashed potatoes are the perfect accompaniment.

Alternative 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

Question: Do you have a Hungarian Stuffed Cabbage recipe similar to this recipe?

Answer: 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.

© 2012 Stephanie Henkel