Stuffed Peppers Ground Beef Recipes Ingredients:
Hungarian Stuffed Peppers

1 medium onion
2 pounds ripe tomatoes, peeled if desired, and diced; or two 141/2-ounce
cans
diced tomatoes with their juice
2 tablespoons tomato paste
1/2 cup water
1 bay leaf (optional)
Salt and freshly ground pepper, to taste
2/3 cup long-grain rice, rinsed and drained
1 slice challah or white bread, day-old or stale
1/2 pound ground beef
¼ cup chopped fresh parsley
1 teaspoon paprika (optional)
4 or 5 green bell peppers
1 to 2 tablespoons brown sugar, or to taste
1 to 2 tablespoons strained fresh lemon juice, or to taste

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Stuffed Peppers Ground Beef Recipes Ingredients:
Slice the onion in halves and put one half it in a stew pan. Add your tomatoes, tomato paste, water, bay leaf and a pinch of salt and pepper. Mix all this well and bring to a boil. Cover and cook over low heat for 15 minutes.

Boil the rice in a saucepan with two cups boiling salted water for about 10 minutes. Rinse the rice with cold water and drain well.

Soak the bread in cold water and squeeze dry. Put the bread in a bowl.

Coarsely grate remaining half onion and add to bowl. Add the ground beef, parsley, paprika, one-half teaspoon salt and one-quarter to one-half teaspoon pepper and mix all of this well. Add rice and mix again.

Cut a slice off top (stem end) of each pepper. Reserve slice; remove stem, core and seeds from each pepper. Spoon stuffing into whole peppers and cover with reserved slices.

Stand them up in tomato sauce. Cover and simmer, adding boiling water from time to time if sauce becomes too thick. Cook 45 minutes to one hour, or until peppers are very tender. Gently remove peppers. Discard bay leaf.

If the sauce is too thin, cook it, uncovered, over medium-high heat, stirring often, until thickened. Add sugar and simmer for one minute. Add lemon juice. Adjust with seasoning.

Serve peppers hot, with sauce.