Hungarian-Style Stuffed Bell Peppers in Creamy Tomato Gravy
Delve into the rich flavors of Hungarian cuisine with these delightful stuffed bell peppers. This one-pot meal features tender green bell peppers filled to the brim with a savory mixture of ground beef and pork, fragrant rice, and sautéed onions, all lovingly infused with rich tomato sauce. After simmering gently on the stove, the peppers are bathed in a luxurious sour cream gravy that adds depth and creaminess to every bite. Serve it hot, splitting open the peppers to reveal the flavorful filling, and don’t forget the crusty bread to mop up the delicious sauce. Whether you're enjoying a family dinner or hosting friends, this comforting dish is sure to impress.
6-8 servings
Servings
375
Calories
15
Ingredients
Ingredients
Rice
1 cup (rinsed)
Water
1 1/2 cups (for cooking rice)
Green bell peppers
8 medium (tops sliced off, seeds and membranes removed)
Lean ground beef
2 lbs (ground)
Ground lean pork
1 lb (optional)
Onions
2 medium (diced)
Vegetable oil
2 tablespoons (for sautéing)
Salt
1 1/2 teaspoons (to taste)
Ground black pepper
1/2 teaspoon (to taste)
Egg
1 (lightly beaten)
Tomato sauce
4 (8 ounce) cans (divided)
Condensed tomato soup
1 (10 1/2 ounce) can (for gravy)
Catsup
1 1/2 cups (for flavor)
Sour cream
3/4 pint (for gravy)
All-purpose flour
2 tablespoons (for thickening)
Instructions
1
Begin by rinsing the rice under cold water for a few seconds until it runs clear. In a small pot, combine the rice with 1 1/2 cups water and bring it to a boil over medium heat without a lid.
2
Once boiling, reduce the heat to medium-low. Tilt the lid slightly to allow steam to escape. When craters start to form on the surface of the rice, cover it tightly and lower the heat to simmer for about 15 minutes.
3
After 15 minutes, remove from heat and let it sit for 5 minutes. Then, fluff the rice with a fork and set it aside to cool.
4
Prepare the green bell peppers by slicing off the tops approximately 1/4 inch down and removing the seeds and membranes inside. Rinse the peppers and let them drain upside down on paper towels.
5
For the filling, place the ground beef and pork into a large mixing bowl. In a small sauté pan, heat the vegetable oil and sauté the diced onions until they become translucent, then add the cooked onions to the meat bowl.
6
Season the meat mixture with salt and pepper, then add half of one can of the tomato sauce (reserve the remaining half for later). Incorporate the cooled rice into the mixture, using your hands to blend it evenly.
7
Add the lightly beaten egg to the meat mixture and continue to mix until everything is well combined.
8
Loosely pack each bell pepper with the meat mixture, forming a small dome on top. If there is any excess filling, shape it into small meatballs.
9
In a large stock pot, pour the reserved half can of tomato sauce, then add half a can of water and mix until combined. Place the stuffed peppers and any meatballs in the stockpot.
10
Add one can of tomato soup along with half a can of water to the pot, then stir in the ketchup. Pour in the remaining three cans of tomato sauce, rinsing each can with about half a can of water to incorporate all the sauce into the pot.
11
Bring the mixture to a boil, then lower the heat, covering the pot with the lid slightly tilted to allow steam to escape. Let it simmer gently for about 1 hour.
12
To prepare the creamy gravy, blend the flour into the sour cream in a separate bowl. Gradually mix in about 1/2 cup of hot gravy from the pot, stirring to prevent lumps.
13
Slowly add the sour cream mixture back into the stockpot while stirring constantly until the gravy thickens and takes on a deep orange hue, replacing the bright red color of the tomatoes.
14
To serve, place the stuffed peppers in bowls, split open for a dramatic presentation, and generously spoon the rich gravy over them. Pair with crusty bread for the ultimate dining experience.
Nutrition Information
15g
Fat
25g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Hungarian-Style Stuffed Bell Peppers?
They are a traditional one-pot meal consisting of green bell peppers stuffed with a mixture of beef, pork, and rice, then simmered in a creamy tomato and sour cream gravy.
How many servings does this recipe yield?
This recipe makes approximately 6 to 8 servings.
What type of meat is used in the stuffing?
The stuffing uses a blend of 2 lbs of lean ground beef and 1 lb of ground lean pork.
Can I make these peppers without pork?
Yes, the ground pork is optional and can be replaced with more ground beef if desired.
What color of bell peppers should I use?
The recipe calls for 8 medium green bell peppers.
How do I prepare the rice for the filling?
Rinse the rice, boil it in 1.5 cups of water, then simmer for 15 minutes and let it sit for 5 minutes before fluffing and cooling.
Do I need to cook the onions before adding them to the meat?
Yes, the diced onions should be sauteed in vegetable oil until translucent before being mixed with the meat.
What is the purpose of adding an egg to the meat mixture?
A lightly beaten egg is used to help bind the meat, rice, and onion mixture together.
How do I prepare the bell peppers for stuffing?
Slice off the tops about 1/4 inch down, remove the seeds and membranes, rinse them, and drain them upside down.
What should I do if I have leftover meat filling?
Any excess filling can be shaped into small meatballs and cooked in the pot alongside the stuffed peppers.
What ingredients are in the tomato sauce base?
The base includes tomato sauce, condensed tomato soup, ketchup, and water.
How much tomato sauce is needed?
You will need four 8-ounce cans of tomato sauce, with a portion used in the filling and the rest in the gravy.
Why is ketchup added to the recipe?
1.5 cups of ketchup are added to the stockpot to provide extra flavor to the gravy.
How long do the peppers need to simmer?
The stuffed peppers should simmer gently in the pot for about 1 hour.
How do I make the gravy creamy?
The creaminess comes from a mixture of sour cream and all-purpose flour added at the end of the cooking process.
How do I prevent the sour cream from curdling in the hot sauce?
Gradually mix about 1/2 cup of the hot gravy into the sour cream and flour mixture to temper it before adding it back to the pot.
What color should the finished gravy be?
The gravy should turn from a bright red to a deep orange hue once the sour cream mixture is fully incorporated.
What is the best way to serve these stuffed peppers?
Place them in bowls, split them open for a dramatic look, and generously spoon the rich gravy over them.
What side dish goes well with this meal?
It is highly recommended to serve this dish with crusty bread to mop up the creamy sauce.
How many calories are in a serving?
Each serving contains approximately 375 calories.
What is the protein content per serving?
There are 22.5 grams of protein per serving.
How much fat is in this recipe?
Each serving contains 15 grams of fat.
What is the carbohydrate count?
There are 25 grams of carbohydrates per serving.
Should the pot be covered while simmering?
The pot should be covered with the lid slightly tilted to allow steam to escape.
How much sour cream is used?
The recipe calls for 3/4 pint of sour cream.
Can I use a different type of soup?
The recipe specifically calls for condensed tomato soup for the correct flavor profile.
How do I ensure the rice is cooked properly?
Cook it until craters form on the surface before tightly covering to finish the steaming process.
How should I pack the meat into the peppers?
Loosely pack the mixture into each pepper, forming a small dome on the top.
Why should I rinse the tomato sauce cans?
Rinsing the cans with half a can of water helps incorporate all the remaining sauce into the pot.
Is this a one-pot meal?
Yes, once the prep is done, everything simmers together in a single large stockpot.