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.

 

  • Course Dinner, Ground Meat
  • Cuisine Hungarian
  • Keyword Comfort food, Different
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
  • Course Dinner, Ground Meat
  • Cuisine Hungarian
  • Keyword Comfort food, Different
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time Total Time
40 minutes 60 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time Total Time
40 minutes 60 minutes
Tips
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
Easy
Ingredients
  • 1 lb ground pork
  • 1/3 cup basmati rice
  • 2 1/2 tbspn finely chopped onion
  • 1/2 tsp ground black pepper
  • 1/2 tsp Hungarian sweet paprika
  • 1 tspn kosher salt or to taste
  • 4 Hungarian white peppers
  • 1/2 large tomato (optional)
  • 1/2 onion peeled
  • 2 small cans tomato sauce
  • 1 1/2 tbspn oil
  • 1 1/2 tbspn all-purpose flour
  • 1-2 tbspn sugar
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
Filling and Peppers
  1. Pour basmati rice in small sauce pan and add enough water to barely cover and bring to boil.
  2. 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.
  3. Prepare peppers for stuffing by cutting off the tops and then removing the ribs, keeping the peppers whole.
  4. 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.
Sauce
  1. Heat oil in large sauce pan. Add flour and stir until the flour are smooth, about 2-3 minutes.
  2. Remove pan from heat and add tomato sauce stirring with a wire whisk to combine.
  3. Slowly add 1 cup of water and continue to stir until the sauce begins to thicken.
  4. Reduce to a simmer adding a half of an onion and half of a tomato (optional) and any trimmings from the peppers.
Final Preparation
  1. Stuff peppers and make small meat balls with any remaining stuffing mixture.
  2. Gently lower peppers and the meat balls into the tomato sauce and bring to a boil.
  3. 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
  4. Add sugar to the sauce just before serving
Serving
  1. Slice peppers and center on a plate, drizzle with tomato sauce and surround peppers with more sauce
Recipe Notes

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.

Pin It on Pinterest