Cleveland Hungarian Stuffed Peppers
Bell peppers filled with a seasoned mix of ground beef, rice, and paprika, simmered in a light tomato broth until tender. A Sunday supper staple in Cleveland's Hungarian and Slovak households.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Large pot
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 20
- carbs
- 32
- protein
- 24
- calories
- 410
Instructions
- 1
Bring a pot of water to a boil on the stovetop. Boil the cored peppers for 3 minutes, drain them, and set aside.
- 2
Mix the ground beef, rice, half the diced onion, half the paprika, egg, salt, and pepper in a bowl.
- 3
Fill each pepper firmly with the meat mixture.
- 4
Combine the crushed tomatoes, chicken stock, remaining onion, and remaining paprika in a large pot.
- 5
Bring the tomato broth to a gentle simmer. Carefully stand the stuffed peppers upright in the pot.
- 6
Cover the pot and simmer gently for 45 to 50 minutes. Cook until the peppers are tender and filling is done.
- 7
Spoon the broth over the peppers every now and then while they cook.
- 8
Serve hot. Ladle extra broth over the top of the peppers.
Chef's tips
Boil the peppers briefly before stuffing them. This helps them cook evenly without drying out the filling.
Storage
Refrigerate in the broth up to 4 days.
Reheating
Reheat covered on the stovetop over low heat, spooning broth over the peppers.
Common mistakes to avoid
- •Overstuffing the peppers, which keeps the filling from cooking evenly.
- •Using thin-walled peppers that can break down and collapse while simmering.
Serving suggestions
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