Hungarian Beef & Pork Stuffed Bell Peppers Recipe

Posted by
Rate It!
Hungarian Beef & Pork Stuffed Bell Peppers
Add your photo!
Ingredients
15
Count
Nutrition
503
Calories
Total time
105
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Prepare rice by rinsing under cold water for a few seconds.
  2. Put rice in small pot with water and bring to boil uncovered, at medium heat.
  3. When rice begins to boil, lower heat to medium low and place lid on pot tilted to allow steam to escape.
  4. Cover tightly when craters appear in rice, lower heat and simmer approx 15 minutes.
  5. Let sit for 5 minutes, fluff with fork and let cool.
  6. Prepare green peppers by slicing off tops approximately 1/4 down and remove seeds and membrane.
  7. Wash peppers and allow to drain upside down on paper towel.
  8. Prepare filling by placing ground meat in large bowl.
  9. Saute diced onions in vegetable oil in small saute pan until onion is transparent.
  10. Add to meat bowl.
  11. Add salt and pepper.
  12. Add 1/2 can tomato sauce (reserving remaining 1/2 can) Add rice to bowl and combine ingredients with hands until blended together.
  13. Add lightly beaten egg and continue to blend mixture.
  14. Loosly pack each pepper with meat mixture forming small dome on top.
  15. If you have extra filling, form into individual meat balls.
  16. In large stock pot, pour remaining 1/2 can tomato sauce and 1/2 can water, swishing around until blended.
  17. Place stuffed peppers into stockpot, along with extra meatballs (if you made any).
  18. Add 1 can tomato soup, 1/2 can water to pot.
  19. Add catsup to pot.
  20. Add remaining 3 cans tomato sauce, and add about 1/2 can of water to each can to clean up remaining sauce in can.
  21. Add this to pot also.
  22. Bring stockpot to boil, lower heat, cover with lid slightly tilted.
  23. Cook over low heat for about 1 hour.
  24. Blend flour into sour cream in bowl.
  25. Slowly blend in about 1/2 cup (or more) hot gravy from pot.
  26. Add sour cream mixture SLOWLY into pot, stirring constantly until gravy slightly thickens and becomes a deep orangy color, rather than the bright red color of tomatoes.
  27. Serve peppers in bowls, split open, and generously covered with gravy.
  28. Have crusty bread available for soaking up the rich gravy.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 503.37 Kcal (2108 kJ)
Calories from fat 145 Kcal
% Daily Value*
Total Fat 16.11g 25%
Cholesterol 137.94mg 46%
Sodium 1258.65mg 52%
Potassium 1083.89mg 23%
Total Carbs 47.15g 16%
Sugars 17.14g 69%
Dietary Fiber 2.69g 11%
Protein 41.82g 84%
Vitamin C 123.9mg 207%
Vitamin A 3mg 99%
Iron 54.5mg 303%
Calcium 107.5mg 11%
Amount Per 100 g
Calories 95.84 Kcal (401 kJ)
Calories from fat 27.61 Kcal
% Daily Value*
Total Fat 3.07g 25%
Cholesterol 26.26mg 46%
Sodium 239.65mg 52%
Potassium 206.37mg 23%
Total Carbs 8.98g 16%
Sugars 3.26g 69%
Dietary Fiber 0.51g 11%
Protein 7.96g 84%
Vitamin C 23.6mg 207%
Vitamin A 0.6mg 99%
Iron 10.4mg 303%
Calcium 20.5mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 10.9
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top