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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, then beef and egg. | 2. Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Rewarm covered over low heat.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	6			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2	cups	chopped	128.0	29.888	3.52	0.32
parsley	6	tablespoons	chopped	8.208	1.4432	0.6772	0.1801
garlic clove	3		chopped	-	-	-	-
white rice	2/3	cup	cooked cooled	450.1667	98.605	8.7937	0.8140000000000001
hungarian paprika	1	tablespoon	sweet	-	-	-	-
salt	1 1/4	1/4		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
tomato sauce	2 1/2	cups	canned	-	-	-	-
beef	1 1/4	1/4	ground lean	663.0015	0.0	130.7303	15.2434
egg	1			71.5	0.36	6.28	4.755

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