Hungarian Stuffed Yellow Peppers |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 9 |
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Bursting with juicy beef and tender rice: the best stuffed peppers around. The addition of sour cream is part of the pleasure. Ingredients:
9 yellow bell peppers |
1/2 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 |
1/2 cup sour cream |
1 tablespoon all-purpose flour |
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.
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