Stuffed Paprika (Green Bell Peppers) Toltottpaprika

Name: Stuffed Paprika (Green Bell Peppers) Toltottpaprika
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4-6 serving(s)
Ingredients: 50 -100 ml vegetable oil; 1 large onion, chopped; 3 tomatoes, cut in small pieces; 2 -3 celery leaves, chopped; 350 g tomato puree (tinned version); 1 beef stock cube; 1 -2 tablespoon sugar (according to taste); 200 ml white wine; 400 ml water; 500 g ground pork, meet preferably low fat content, premium quality meat; 100 g smoked bacon, chopped to very small pieces or minced together with the meet; 150 g rice; 1 egg; 2 -3 garlic cloves, crushed; 1 teaspoon ground cumin; 1 teaspoon white pepper powder; 1 teaspoon marjoram; 8 -10 pieces of large yellow paprika green peppers, cut on the top and the seeds taken off; 6 -8 pieces potatoes

Submitted by Peter Gador

"Almost every Hungarian would mention this dish if you would ask them to list the most typical summer meals. But this is not really Hungarian. A good examle of the complicated history of this nation, toltott paprika has its roots in Turkey, but by now it has developed as a real Hungarian dish. It can be prepared in different ways, the following recepe is my favourite and maybe that is the most "Hungarianised" version"

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Ready In:: 1hr 45mins
Ingredients:: 19
Serves:: 4-6

ingredients

Sauce
50 -100 ml vegetable oil
1 large onion, chopped
3 tomatoes, cut in small pieces
2 -3 celery leaves, chopped
350 g tomato puree (tinned version)
1 beef stock cube
1 -2 tablespoon sugar (according to taste)
200 ml white wine
400 ml water
stuffing
500 g ground pork, meet preferably low fat content, premium quality meat
100 g smoked bacon, chopped to very small pieces or minced together with the meet
150 g rice
1 egg
2 -3 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon white pepper powder
1 teaspoon marjoram
8 -10 pieces of large yellow paprika green peppers, cut on the top and the seeds taken off
6 -8 pieces potatoes

directions

Boil the rice until it is half cooked.
In the meantime mix the minced meat with the chopped bacon, the spices and the raw egg.
After the rice is half cooked, add it to the mix.
Put the oil and the onions in a large pot, which is large enough to hold all the paprikas and sauté for about 5 minutes.
Add the chopped celery leaves, tomatoes, spices and tomato puree the wine and half the water.
In the meantime wash all the green peppers (yellow paprika) an cut the top.
Take the hearts out.
Fill the stuffing though not too tight, some space is needd for the rice to grow.
Put them in the boiling sauce and add the rest of the water.
In case the number of paprikas are not sufficient to accommodate the stuffing, make balls of the meat stuffing and add them together with the stuffed paprika.
Boil for approx 60- 70 minutes.
Serve the boiled stuffed paprika with boiled potatoes and pour the sauce over.
But to tell the truth, I never do that.
I prefer the meal alone, or to be precise, with lots of fresh soft white bread.