Stuffed Peppers in Tomato Sauce
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.
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
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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.
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2
Fill each 4 tops removed, seeded large bell peppers (any color) with the pork mixture, packing gently.
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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.
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4
Stand the stuffed peppers upright in the sauce. Add water if needed so sauce reaches halfway up the peppers.
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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.
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6
Adjust sauce seasoning with 1 tsp salt and 1 tsp granulated sugar. Serve hot with plenty of sauce over each pepper.