Ingredients with Measurements:
- 6 large bell peppers
- 1 pound ground pork
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 1/2 cup breadcrumbs
- 1/4 cup chopped parsley
- 1/4 cup chopped dill
- 1/4 cup chopped scallions
- 1/4 cup vegetable oil
- 1 cup water
Special equipment needed:
- Large pot
- Mixing bowl
- Spoon
- Knife
- Cutting board
- Oven-safe dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the ground pork, cooked rice, chopped onion, minced garlic, paprika, salt, and black pepper. Mix well.
4. Add the sour cream, breadcrumbs, chopped parsley, dill, and scallions to the mixing bowl. Mix well.
5. Stuff the bell peppers with the pork mixture and place them in a large pot.
6. Pour the vegetable oil and water over the stuffed peppers.
7. Cover the pot and cook over medium heat for 30 minutes.
8. Transfer the stuffed peppers to an oven-safe dish and bake in the preheated oven for 20 minutes.
9. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 431
Fat: 25g
Carbohydrates: 28g
Protein: 22g
Sodium: 600mg
Sugar: 8g
Substitutions for ingredients:
- Ground beef can be substituted for ground pork.
- Brown rice can be substituted for white rice.
- Chopped chives can be substituted for chopped scallions.
Variations:
- Add chopped mushrooms to the pork mixture.
- Use different types of peppers, such as poblano or Anaheim peppers.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- Use a spoon to remove the seeds and membranes from the bell peppers.
- Make sure to mix the pork mixture well to ensure even seasoning.
- Use a pot with a tight-fitting lid to prevent the stuffed peppers from falling apart while cooking.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a microwave-safe dish and microwave on high for 2-3 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with a garnish of chopped parsley.
Garnishes:
Chopped parsley or shredded cheese can be used as a garnish.
Pairings:
Serve the stuffed peppers with a side of mashed potatoes or a green salad.
Suggested side dishes:
Mashed potatoes or a green salad would be great side dishes for this recipe.
Troubleshooting advice:
- If the stuffed peppers are falling apart while cooking, make sure to use a pot with a tight-fitting lid.
- If the pork mixture is too dry, add a tablespoon of water at a time until it reaches the desired consistency.
Food safety advice:
Make sure to cook the stuffed peppers to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Gyulai-style stuffed peppers are a traditional Hungarian dish that originated in the town of Gyula.
Flavor profiles:
This dish has a savory and slightly spicy flavor from the paprika and black pepper.
Serving suggestions:
Serve the stuffed peppers hot with a side of mashed potatoes or a green salad.
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Region: Hungarian