This is a nice change up from green stuffed peppers! I subbed out the rice for old fashioned rolled oats and I only used ground beef rather than the using ground pork. The sauce was delicious and I doubled the amount of chicken broth to thin it down. It also heats up well for leftovers. We certainly will make this recipe again.
Paprika-Spiced Stuffed Peppers
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.
3 Reviews for Paprika-Spiced Stuffed Peppers
I made a few stuffed peppers already, and these were actually quite good! I did not have pink meet like the person in the former comment. I pretty much followed the recipe, though I would use probably only half the cumin next time. Also I did not have sour creme, so I used about a 1/4 cup of whipping creme, maybe about 2 table spoon whole wheat flour, 1 table spoon sugar and one table spoon tomato mark while it was cooking on the stove in the dutch oven. And I topped the bell peppers with some cheese on top, I know, that adds some calories but is delicious!
My hubby liked these a lot and did all the dishes for me afterwards! :)
So this was one of those dirty every dish in kitchen recipe. Time consuming also..kept thinking these better be good. cooking time wasn't long enough...some meat too pink in center of pepper. Thinking my paprika was too spicy..make sure you use sweet paprika.