Stuffed Peppers (Hungarian recipe) | We like fresh cooking

Preparation

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.

Reactions