Hungarian Beef Pork Stuffed Bell Peppers
Bring a taste of Hungary to your dinner table with these hearty Hungarian Beef Pork Stuffed Bell Peppers. Perfectly tender bell peppers are filled to the brim with a savory mixture of ground beef, ground pork, aromatic onions, garlic, and fragrant spices like paprika and marjoram. The filling is elevated with cooked white rice and bound together with a rich egg, then simmered in a tangy tomato sauce infused with a hint of sweetness. Baked to perfection until bubbling and golden, these stuffed peppers make for a comforting yet impressive main dish. Ideal for a cozy family dinner or entertaining guests, this recipe is as satisfying as it is flavorful. Serve with a generous ladle of the luscious tomato sauce for a truly authentic Hungarian experience.
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Recipe Information
Ingredients
- 6 whole bell peppers
- 0.5 pounds ground beef
- 0.5 pounds ground pork
- 1 cups cooked white rice
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 2 teaspoons paprika
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large egg
- 2.5 cups tomato sauce
- 1 cup water
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
Instructions
Preheat your oven to 375°F (190°C).
Carefully cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and reserve the tops for later use.
In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and garlic, and saute for about 3-4 minutes until translucent and fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ground beef, ground pork, cooked white rice, sauteed onion and garlic, paprika, marjoram, salt, black pepper, and the egg. Mix thoroughly until well combined.
Generously stuff each bell pepper with the meat mixture, packing it firmly but not overfilling. Place the stuffed peppers upright in a large baking dish.
In a medium bowl, whisk together the tomato sauce, water, and sugar. Pour this mixture over and around the stuffed peppers in the baking dish.
Place the reserved pepper tops back onto the stuffed peppers as caps.
Cover the baking dish with aluminum foil. Bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15 minutes, allowing the tops to brown slightly.
Let the stuffed peppers rest for 5 minutes before serving. Serve warm with a spoonful of the sauce from the baking dish.
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 4191 mg | 182% | |
| Total Carbohydrate | 127.4 g | 46% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 48.6 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 312 mg | 24% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2645 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
