Hungary · Pork · No. 255
Hungarian Stuffed Peppers with Pork and Rice (Töltött Paprika)
A single portion of Hungarian cooking, ready in 49 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Preheat the oven to 190°C (170°C fan).
- 2
Mix the pork mince, cooked rice, onion, garlic and paprika together and season well.
- 3
Stuff the mixture into the hollowed pepper and stand it upright in a small ovenproof dish.
- 4
Mix the passata with the tomato purée and pour around the pepper.
- 5
Cover with foil and bake for 35–40 minutes until the pepper is tender and the filling is piping hot and cooked through.
- 6
Serve with the tomato sauce spooned over, a dollop of soured cream and a scatter of parsley.
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