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Hungarian Stuffed Yellow Peppers Recipe

Recipe by: JEANIE BEAN

"Bursting with juicy beef and tender rice: the best stuffed peppers around. The addition of sour cream is part of the pleasure."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h 30 m
  • Ready In2 h
  • 1Cut the tops off the peppers and remove seeds and stems. Set aside.
  • 2Place rice in a small saucepan and cover with water. Bring to a boil over high heat, then drain water. In a large bowl, mix together rice, ground beef, egg, onion, salt, and pepper.
  • 3Stuff each pepper with an equal amount of beef mixture, then place peppers in a pot large enough to hold them in a single layer. Pour tomato juice into pot. Cover pot and simmer over low heat for 90 minutes, until ground beef is fully cooked and rice is tender.
  • 4In a medium bowl, mix together sour cream and flour. Whisk in 1 cup of tomato juice from pot, then pour mixture back into pot. Allow to simmer an additional 5 minutes, then serve peppers with juice spooned over top.
Ingredients
  • 9 servings
  • 341 cals
  • 9 yellow bell peppers
  • 1/2 cup uncooked white rice
  • 2 pounds lean ground beef
  • 1 egg
  • 1 onion, chopped
  • salt and pepper to taste
  • 2 (12 fluid ounce) cans tomato juice
  • 1/2 cup sour cream
  • 1 tablespoon all-purpose flour
Nutrition

Amount per serving ( 5 total)

  • Calories:
    341
    17%
  • Fat:
    16.2
    25%
  • Carbs:
    26.2
    8%
  • Protein:
    23.7
    47%
  • Cholesterol:
    87
    29%

Based on a 2,000 calorie diet

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