Hungarian Stuffed Yellow Peppers recipe

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Ingredients

9 yellow bell peppers
½ cup uncooked white rice
2 pounds lean ground beef
1 egg
1 onion, chopped
salt and pepper to taste
2 (12 fluid ounce) cans tomato juice
½ cup sour cream
1 tablespoon all-purpose flour

Nutrition Info

340.9 calories
carbohydrate: 26.2 g
cholesterol: 87.1 mg
fat: 16.2 g
fiber: 2.4 g
protein: 23.7 g
saturatedFat: 6.8 g
servingSize: -
sodium: 294.8 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut the tops off the peppers and remove seeds and stems. Set aside.

  2. Place rice in a small saucepan and cover with water. Bring to a boil over high heat, then drain water. In a large bowl, mix together rice, ground beef, egg, onion, salt, and pepper.

  3. Stuff each pepper with an equal amount of beef mixture, then place peppers in a pot large enough to hold them in a single layer. Pour tomato juice into pot. Cover pot and simmer over low heat for 90 minutes, until ground beef is fully cooked and rice is tender.

  4. In a medium bowl, mix together sour cream and flour. Whisk in 1 cup of tomato juice from pot, then pour mixture back into pot. Allow to simmer an additional 5 minutes, then serve peppers with juice spooned over top.

Recipe Yield

9 servings

Recipe Note

Bursting with juicy beef and tender rice: the best stuffed peppers around. The addition of sour cream is part of the pleasure.

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