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Töltött Paprika (Stuffed Bell Peppers)
Serves 8
4 large red bell peppers
1 lb. ground beef
1 onion, finely chopped
3 cloves garlic, finely chopped
2 Tbs. chopped parsley
3/4 cup cooked rice
1 tsp. salt
1 tsp. pepper
4 Tbs. olive oil
sweet Hungarian paprika for garnish
Cut the peppers in half lengthwise. Remove the seeds and the cores. In a large bowl, combine the meat, onion, garlic, parsley, rice, salt and pepper and mix well.
Stuff the peppers generously with the meat mixture. Lightly oil the bottom of a baking dish with some of the olive oil, and place the stuffed peppers in it. Drizzle the olive oil over the peppers. Bake in a preheated 400-degree oven until the peppers are tender and the surface of the stuffing is nicely browned, about 45 minutes. Sprinkle with the paprika and serve warm.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
4 large red bell peppers
1 lb. ground beef
1 onion, finely chopped
3 cloves garlic, finely chopped
2 Tbs. chopped parsley
3/4 cup cooked rice
1 tsp. salt
1 tsp. pepper
4 Tbs. olive oil
sweet Hungarian paprika for garnish
Cut the peppers in half lengthwise. Remove the seeds and the cores. In a large bowl, combine the meat, onion, garlic, parsley, rice, salt and pepper and mix well.
Stuff the peppers generously with the meat mixture. Lightly oil the bottom of a baking dish with some of the olive oil, and place the stuffed peppers in it. Drizzle the olive oil over the peppers. Bake in a preheated 400-degree oven until the peppers are tender and the surface of the stuffing is nicely browned, about 45 minutes. Sprinkle with the paprika and serve warm.
(Rebecca Ets-Hokin)
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