* Exported from MasterCook * Hungarian Stuffed Red Bell Peppers Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith Serving Size : 6 Preparation Time :0:00 Categories : Reg 4 Sheryl D Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 md Red bell peppers 2 tb Freshly rendered lard or oil 3 cl Garlic -- crushed 1 md Yellow onion -- finely chopped 1/2 c Parsley -- chopped 1 1/2 c Chicken stock 1 lb Pork, veal or chicken -- finely ground 1 1/2 tb Hungarian paprika 1 Egg Salt and freshly ground pepper -- to taste 2 c Paprika gravy -- * see note Cut off the very top part of the peppers. Chop the pepper tops finely, omitting the stems, and save for the filling. Seed and core the peppers; set aside. Heat a large covered frying pan and add the lard or oil. Saute the garlic, onion and reserved chopped pepper tops until tender. Add the parsley and rice, and saute for a few minutes. Add 1/2 cup of the chicken stock; cover and simmer for 10 minutes. Allow to cool. In a large bowl combine the ground meat, paprika, egg,salt and pepper-rice mixture. Mix very well. Fill the peppers just to the top, but don't pack too firmly because the rice will expand during cooking. Place the filled peppers in a Dutch oven and add the remaining 1 cup chicken stock to the bottom of the pot. Cover and simmer very gently for 45 minutes, keeping the temperature very low or the peppers will break. Move the peppers about the pot a few times during cooking to prevent sticking. Pour the paprika gravy over the peppers; cover and simmer for 20 more minutes. * note - recipe for paprika gravy is in this group of recipes REG4 shared by Sheryl Donner, Iowa City - - - - - - - - - - - - - - - - - -