Stuffed Peppers (Hungarian recipe)


Preparation 20 minutes preparation, cook for 60 mins
  • Sauté the onions with half a tablespoon of paprika powder.
  • Cut the stem out of the pepper with a sharp knife (set aside) and rinse out the pepper.
  • Mix together the mince, uncooked rice, half the sautéed onions and finely chopped parsley, and season with salt and pepper.
  • Fill the peppers with this mixture and replace the stem.
  • Place the 4 peppers in a deep pan which is not too wide: the peppers need to fit precisely.
  • Add the rest of the onions, passata, thyme, rosemary, bay leaf, salt and pepper and top up with water until the peppers are three-quarters submerged.
  • Place the lid on the pan, bring to the boil and gently simmer the peppers for 1 hour until the mince and rice are cooked.
  • Thicken the sauce with potato starch if necessary.