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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Grammy Clare's Hungarian Stuffed Peppers Recipe

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This recipe for Grammy Clare's Hungarian Stuffed Peppers is from The Stiner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
11-13 small to medium green peppers. Use less
peppers if large peppers are used.
1 c. rice
1 lb. ground beef raw
1/2 tsp. black pepper
salt to taste
1 onion grated
3/4 c. water

Sauce:
3 qts. of canned tomatoes
1 c. water
4 tbsp. bacon fat
4 tbsp. flour
salt & pepper
1/2 onion in one piece
Directions:
Directions:
Cut out top and seed center from each pepper.(The
green pepper is still whole but now is hollow.) Put
the peppers into boiling water for five minutes before
stuffing.

MIx ground beef, rice, salt, black pepper, grated
onion and water together. Fill the peppers loosely
with the meat mixture.

Make the sauce in a large pot so as not to crowd.
In making the sauce, first melt the fat and add the
flour and stir until the flour is brown. Then add one
cup of water, stir and thicken. Add tomatoes.
Tomato sauce can be used in place of canned
tomatoes. Add salt and pepper, 1/2 onion and
bring to boil. Put the stuffed peppers into the sauce and cook slowly covered until the rice is done- about 1 1/2 hours. Do not stir, but add a
little more water if sauce gets too thick. Keep
covered tightly.
Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe was hand-written for me by Grammy
Clare. I do not pre-boil the peppers but maybe it
makes them more flexible for the stuffing. I also add bay leaves and garlic to this recipe and then put it into a covered roaster in the oven. They turn out great every time. Of course, I have a bowl of
stuffing on the side for the non-green pepper
people. Another tip Grammy Clare verbally gave me
was to mix a little of the sauce into the stuffing before stuffing the peppers- making the stuffing moist. She was right, as always.

 

 

 

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