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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Parboil rice and mix with pork, beef, spices, salt and pepper. Choose well formed peppers. Cut off tops of peppers, wash and seed. Tops taken off in rings can be used as "bases" for any peppers that do not sit well in the pot. Stuff peppers tightly with meat mixture. Set peppers aside. Roll any left over meat into meat balls. | 2. In a large heavy pot, a 4 quart or greater dutch oven works well, make a light roux by melting the butter and stirring in the flour. Stir and cook flour until lightly browned. Sir in tomato juice. Add peppers to pot making certain they are submerged or at least well doused with the sauce. (Add any meat balls to pot.). | 3. Bring to a bubbling simmer and cook 2-3 hours, stirring occasionally, to be sure peppers don't burn on the bottom. Serve with crusty bread and if you want, a dollop of sour cream. These are very good made a day ahead and they freeze very well. (We often find we have a great deal of sauce left over and if anyone can come up with a use for it, please let me know.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice brown	1/2	cup	uncooked	339.475	70.5312	6.9745	2.96
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
salt	3	teaspoons		-	-	-	-
black pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
bell pepper	6 -8			-	-	-	-
tomato juice	2	cans		123.8681	25.7208	6.1934	2.113

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.