Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare rice by rinsing under cold water for a few seconds. | 2. Put rice in small pot with water and bring to boil uncovered, at medium heat. | 3. When rice begins to boil, lower heat to medium low and place lid on pot tilted to allow steam to escape. | 4. Cover tightly when craters appear in rice, lower heat and simmer approx 15 minutes. | 5. Let sit for 5 minutes, fluff with fork and let cool. | 6. Prepare green peppers by slicing off tops approximately 1/4" down and remove seeds and membrane. | 7. Wash peppers and allow to drain upside down on paper towel. | 8. Prepare filling by placing ground meat in large bowl. | 9. Saute diced onions in vegetable oil in small saute pan until onion is transparent. | 10. Add to meat bowl. | 11. Add salt and pepper. | 12. Add 1/2 can tomato sauce (reserving remaining 1/2 can) Add rice to bowl and combine ingredients with hands until blended together. | 13. Add lightly beaten egg and continue to blend mixture. | 14. Loosly pack each pepper with meat mixture forming small dome on top. | 15. If you have extra filling, form into individual meat balls. | 16. In large stock pot, pour remaining 1/2 can tomato sauce and 1/2 can water, swishing around until blended. | 17. Place stuffed peppers into stockpot, along with extra meatballs (if you made any). | 18. Add 1 can tomato soup, 1/2 can water to pot. | 19. Add catsup to pot. | 20. Add remaining 3 cans tomato sauce, and add about 1/2 can of water to each can to clean up remaining sauce in can. | 21. Add this to pot also. | 22. Bring stockpot to boil, lower heat, cover with lid slightly tilted. | 23. Cook over low heat for about 1 hour. | 24. Blend flour into sour cream in bowl. | 25. Slowly blend in about 1/2 cup (or more) hot gravy from pot. | 26. Add sour cream mixture SLOWLY into pot, stirring constantly until gravy slightly thickens and becomes a deep orangy color, rather than the bright red color of tomatoes. | 27. Serve peppers in bowls, split open, and generously covered with gravy. | 28. Have crusty bread available for soaking up the rich gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	cup		678.95	141.0625	13.949000000000002	5.92
water	1 1/2	cups		0.0	0.0	0.0	0.0
green bell pepper	8			-	-	-	-
chuck	2	lbs	lean ground	1269.3362	2.8107	191.5791	55.0348
pork	1	lb	ground lean	1705.536	0.0	63.0958	159.0775
onion	2		diced	88.0	20.548000000000002	2.42	0.22
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
salt	1 1/2	1/2		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
egg	1		beaten	71.5	0.36	6.28	4.755
tomato sauce	4	cans		-	-	-	-
tomato soup	1	can	condensed	194.04	44.7468	4.2924	1.2936
catsup	1 1/2	1/2		363.6	98.64	3.7439999999999998	0.36
cream	3/4	pint	sour	-	-	-	-
purpose flour	2	tablespoons		-	-	-	-

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