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Paprika-Spiced Stuffed Peppers

http://www.eatingwell.com/recipes/paprika_spiced_stuffed_peppers.html

From EatingWell:  September/October 2012

Plenty of paprika lends a lightly pungent flavor and vibrant red color to the creamy sauce and the pork, beef and rice filling in this Hungarian-inspired stuffed peppers recipe.

6 servings, 1 pepper & 1/2 cup sauce each | Active Time: 1 hour | Total Time: 2 hours 10 minutes

Ingredients

Peppers & Stuffing

Sauce

Preparation

  1. Preheat oven to 350°F.
  2. Cut tops off peppers and remove seeds. If the peppers don’t stand on their own, remove a thin slice off the bottoms; set the peppers aside. Finely chop the tops.
  3. To prepare stuffing & stuff peppers: Heat oil in a medium skillet over medium heat and add onion. Cook, stirring, for 5 minutes. Add chopped pepper tops. Cook, stirring, 3 minutes more. Add garlic and 3 tablespoons paprika; cook, stirring, 1 minute more. Transfer the mixture to a medium bowl. Let cool for 5 minutes. Stir in rice, egg, marjoram, 3/4 teaspoon salt, coriander, cumin and pepper. Add beef and pork and gently knead the mixture until well blended. Mound about 1 cup of the stuffing into each pepper.
  4. To prepare sauce: Drain tomatoes and combine with broth, leeks and 1 tablespoon paprika in a Dutch oven. Bring to a simmer over medium-high heat; simmer for 5 minutes. Season with 1/4 teaspoon salt and pepper. Place the stuffed peppers in the pot and cover with a lid or foil.
  5. Bake the peppers until tender and an instant-read thermometer inserted into the stuffing registers 150°F, 50 minutes to 1 hour. Uncover and continue baking for 10 minutes more. Transfer the peppers to a warm serving platter; tent with foil to keep warm. Using caution (the handles will be hot), place the pot on a burner over medium-high heat. Simmer the sauce until reduced by about half, 4 to 8 minutes. Remove from heat and whisk in sour cream. Serve the peppers with the sauce.

Nutrition

Per serving : 430 Calories; 17 g Fat; 7 g Sat; 6 g Mono; 114 mg Cholesterol; 40 g Carbohydrates; 30 g Protein; 7 g Fiber; 692 mg Sodium; 900 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 3 medium-fat meat, 3 vegetable, 1 starch, 1 fat

Tips & Notes