Stuffed Peppers in Tomato Sauce

Name: Stuffed Peppers in Tomato Sauce
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 4 large bell peppers (any color), tops removed, seeded; 1 lb ground pork; 1 cup cooked white rice, cooled; 1 medium yellow onion, finely diced; 2 garlic cloves, minced; 2 tsp sweet Hungarian paprika; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 1 large egg, beaten; 28 oz canned crushed tomatoes; 2 tbsp tomato paste; 1 cup chicken broth; 1 tsp granulated sugar

Hungarian-style bell peppers packed with a savory pork-and-rice filling, simmered low and slow in a rich, tangy tomato sauce until tender and deeply flavorful.

75 minMediumServes 4390 cal/serving

HungarianDinnerStovetopStandardDairy-FreeNut-FreeAlcohol-FreeCorn-Free

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Ingredients

4 large bell peppers (any color), tops removed, seeded
1 lb ground pork
1 cup cooked white rice, cooled
1 medium yellow onion, finely diced
2 garlic cloves, minced
2 tsp sweet Hungarian paprika
1 tsp salt
1/2 tsp black pepper, freshly ground
1 large egg, beaten
28 oz canned crushed tomatoes
2 tbsp tomato paste
1 cup chicken broth
1 tsp granulated sugar

Instructions

1

In a large bowl, mix together 1 lb ground pork, 1 cup cooled cooked white rice, half of the 1 medium finely diced yellow onion, 2 minced garlic cloves, 2 tsp sweet Hungarian paprika, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1 beaten large egg until combined.
2

Fill each 4 tops removed, seeded large bell peppers (any color) with the pork mixture, packing gently.
3

In a large, deep pot, combine the remaining 1 medium finely diced yellow onion, 28 oz canned crushed tomatoes, 2 tbsp tomato paste, 1 cup chicken broth, and 1 tsp granulated sugar. Stir and bring to a simmer over medium heat.
4

Stand the stuffed peppers upright in the sauce. Add water if needed so sauce reaches halfway up the peppers.
5

Cover, reduce heat to low, and simmer for 45-50 minutes until the pork filling reaches an internal temperature of 160°F (71°C) and the peppers are tender.
6

Adjust sauce seasoning with 1 tsp salt and 1 tsp granulated sugar. Serve hot with plenty of sauce over each pepper.

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Questions

How much time should I plan for Stuffed Peppers in Tomato Sauce?

As written, 75 minutes: 25 of prep and 50 of cooking. The longest single stretch is step 5 (50 minutes): "Cover, reduce heat to low, and simmer for 45-50 minutes until the pork filling reaches an internal temperature of 160°F (71°C) and the peppers are tender."

What internal temperature should Stuffed Peppers in Tomato Sauce reach?

For Stuffed Peppers in Tomato Sauce, the target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork.

Can I use ground chicken or turkey instead of ground pork in Stuffed Peppers in Tomato Sauce?

Yes. Use dark-meat ground chicken or turkey if you can, and add a teaspoon of oil per half pound, since pork brings fat that poultry does not. As written, the entry for Stuffed Peppers in Tomato Sauce uses 1 lb ground pork.

Does Stuffed Peppers in Tomato Sauce contain eggs?

Yes: 1 large egg, beaten. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Stuffed Peppers in Tomato Sauce?

One serving (the recipe makes 4) is about 390 calories, with 18 g protein, 28 g carbohydrate and 18 g fat, plus 3 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

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