🍽️ Hungarian-style stuffed peppers

Name: Hungarian-style stuffed peppers
Total time: 30 min
Yield: 4 servings
Ingredients: 4 green bell peppers; 200 g long-grain rice; salt; 2 onions; 4 garlic cloves; 3 sprigs parsley; 2 tbsp vegetable oil; 250 g mixed minced meat; pepper (from the mill); 1 tbsp sweet paprika powder; 5 ripe tomatoes; 1 red chili pepper; 300 ml vegetable broth

431 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

4 green bell peppers
200 g long-grain rice
salt
2 onions
4 garlic cloves
3 sprigs parsley
2 tbsp vegetable oil
250 g mixed minced meat
pepper (from the mill)
1 tbsp sweet paprika powder
5 ripe tomatoes
1 red chili pepper
300 ml vegetable broth

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Wash the peppers thoroughly.
3. Cut off the top lid of the peppers.
4. Remove the seeds and white inner walls from the pepper pods.
5. Cook the rice in boiling salted water in a 1:2 ratio for 20 to 25 minutes until al dente.
6. Meanwhile, peel 1 onion and 2 garlic cloves.
7. Dice the onion and garlic finely.
8. Wash the parsley and shake it dry.
9. Pluck the parsley leaves and chop them finely.
10. Heat the oil in a frying pan.
11. Sauté the onion and garlic for 1 to 2 minutes until translucent.
12. Add the minced meat and fry it until crumbly.
13. Stir the cooked rice into the meat.
14. Fold in the chopped parsley into the rice and meat mixture.
15. Season the filling with salt, pepper, and paprika powder.
16. Fill the mixture into the hollowed-out pepper pods.
17. Wash the tomatoes.
18. Remove the stem area from the tomatoes.
19. Score the bottom of the tomatoes in a cross shape.
20. Place the tomatoes in a hot water bath.
21. Peel the tomatoes after blanching.
22. Remove the seeds from the tomatoes.
23. Cut the tomato flesh into small pieces.
24. Peel the remaining onion and garlic.
25. Dice the onion and garlic finely.
26. Puree the onion, garlic, tomato cubes, and chili finely.
27. Spread the puree mixture onto the pepper lids.
28. Place the coated lids on top of the filled pods.
29. Place the peppers in a baking dish.
30. Pour the broth around the peppers.
31. Cover the dish with a lid.
32. Simmer the peppers in the preheated oven for approx. 30 minutes covered.
33. Remove the lid from the baking dish.
34. Simmer the peppers uncovered for another approx. 10 minutes.
35. Plate the finished peppers.
36. Serve the dish warm.

Nutrition per serving

kcal: 431
Protein: 20 g · Fett/Fat: 16 g · Carbs: 50 g