Hungarian Stuffed Yellow Peppers Recipe

Ingredients
<br>- 9 yellow bell peppers
<br>- 1/2 cup uncooked white rice
<br>- 2 pounds lean ground beef
<br>- 1 egg
<br>- 1 onion, chopped
<br>- salt and pepper to taste
<br>- 2 (12 fluid ounce) cans tomato juice
<br>- 1/2 cup sour cream
<br>- 1 tablespoon all-purpose flour
<br><p></p>Directions
<br>step 1: Cut the tops off the peppers and remove seeds and stems. Set aside.
<br>step 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.
<br>step 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.
<br>step 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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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
step 1: Cut the tops off the peppers and remove seeds and stems. Set aside.
step 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.
step 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.
step 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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