Hungarian Stuffed Yellow Peppers Recipe -
Hungarian Stuffed Yellow Peppers Recipe
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Hungarian Stuffed Yellow Peppers

Recipe by  

"Bursting with juicy beef and tender rice: the best stuffed peppers around. The addition of sour cream is part of the pleasure."

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Ingredients Edit and Save

Original recipe makes 9 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 30 mins

    2 hrs


  1. Cut the tops off the peppers and remove seeds and stems. Set aside.
  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.
  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.
  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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Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2010

These were great! Iadded a little italian seasoning and garlic to the filling. I also cut my peppers in half length wise. They cook faster, and sometimes a huge stuffed pepper on your plates is just too much. They cook faster also! I also cooked mine in the oven at 375 for about an hour.

Most Helpful Critical Review
Aug 08, 2011

This sounds like a bland version of a traditional Hungarian dish. We use Hungarian peppers which have a mild flesh but HOT seeds and fiber. { I recommend these peppers because bell peppers often have a bitter aftertaste} Scraping out the seeds and most fiber gives the dish some tang. Also, Hungarians use lean pork, not beef, and rice is at least parboiled before being mixed with meat and seasonings. Minced garlic, salt and pepper, minced parley are also part of the stuffing. Sauce base is tomato juice, as stated, but it is thickened with a roux and sugar is added to reduce acidity - a mild marinara would probably taste good too, but then the flavor would not be authentically Hungarian.


33 Ratings

Dec 28, 2007

Very tasty! Added Italian herbs to meat mixture- and then used Marinara sauce watered down a bit instead of the tomato juice. Baked them covered in the oven at 375 for 75 min. Served them with mashed potatoes with some of the sauce over the potatoes. Will make again!

Oct 15, 2007

Stuffed peppers are my husbands favorite meal, and he said these peppers are the best he has ever had, better even than the way his mom makes them. He said "Please don't ever try another recipe for stuffed peppers. No recipe can be better. You cannot improve upon perfection"

Jun 09, 2004

This recipe was very easy to make! I used fresh Hungarian yellow peppers from our garden. They were delicious; my husband is a tough critic and he loved them! I will definitely use this recipe again. Shortcut: Instead of mixing the sour cream and flour we just added a dollop of sour cream on top.

Jul 24, 2003

Great recipe. I use ground turkey or chicken or vegetarian gound soy. Takes some time to cook, and my kids don't like peppers, but my husband and I really like it

Mar 24, 2012

These were really tasty! I used spicy Italian sausage instead of ground beef, and precooked the rice to help cut the cooking time down. Also added a little bit of cheese on top.

Feb 28, 2011

Fantastic! Delicious, despite the following changes because of time/materials on hand: a) Used ground chicken b) sauteed the onions in a little olive oil, added paprika, then browned the chicken and added more paprika. Mixed into cooked brown rice and stuffed the peppers. c) Baked in oven on 375 for 60 minutes, but used tomato sauce instead of juice. d) Used low fat sour cream, added 30 minutes before end. So rich and delicious - the ultimate comfort food, without being too decadent. I would definitely make this again - and will try the original recipe too when I have the time/ingredients available, but I think I'd keep the paprika, as it adds such a great flavor. Thanks!


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  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 26.2 g
  • 8%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 295 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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