I only make Stuffed White Peppers when Hungarian peppers are in season. This is usually late July to early August and the season is actually very short. You wonder why I bother? Once you have found a source for these white peppers, you will search them out to make stuffed peppers each and every summer, I promise.
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Comfort food, Cook Top Dinner, Delicious, Different, For Foodies, Minced Meat, Summer, Sunday Dinner
If you cannot find Hungarian white peppers, you could substitute Cubanelle peppers or bell peppers in a pinch, but honestly, the best and only pepper for this recipe is the Hungarian white pepper.
Degree of Difficulty
2 1/2tbspnfinely chopped onion
1/2tspground black pepper
1/2tspHungarian sweet paprika
1tspnkosher salt or to taste
4Hungarian white peppers
1/2large tomato (optional)
2small cans tomato sauce
1 1/2tbspnall-purpose flour
Gather all ingredients before starting recipe.
Filling and Peppers
Pour basmati rice in small sauce pan and add enough water to barely cover and bring to boil.
The rice should be cooked about half way. When you see craters on the surface and the water seems to have mostly evaporated, remove from heat and allow to cool to room temperature.
Prepare peppers for stuffing by cutting off the tops and then removing the ribs, keeping the peppers whole.
When the rice has reached room temperature, place the ground pork, black pepper, paprika, chopped onion and rice in a small bowl and combine using a kneading motion with your hands.
Heat oil in large sauce pan. Add flour and stir until the flour is smooth, about 2-3 minutes.
Remove pan from heat and add tomato sauce stirring with a wire whisk to combine.
Slowly add 1 cup of water and continue to stir until the sauce begins to thicken.
Reduce to a simmer adding a half of an onion and half of a tomato (optional) and any trimmings from the peppers.
Stuff peppers and make small meat balls with any remaining stuffing mixture.
Gently lower peppers and the meat balls into the tomato sauce and bring to a boil.
Reduce heat to a gentle simmer, cover with a lid propped open with a wooden spoon and cook for 30-40 minutes or until the pepper skins look soft. Scrape the bottom of the pan to loosen the peppers periodically.
Add sugar to the sauce just before serving.
Slice peppers and center on a plate, drizzle with tomato sauce and surround peppers with more sauce
In Toronto, I have consistently found Hungarian white peppers on the Danforth at one of the 2 or 3 green grocers near the fountain at the corner of Danforth and Logan. I have also found them at Fiesta Farms, St. Lawrence Market, or the Harvest Wagon. The Danforth can be fun, arrive around noon and stop at one of the many restaurants on the street for lunch.