Stuffed Green Peppers with Paprika Sauce
- Green peppers
- Filling:
- Pork
- Veal
- Rice
- Chopped onions
- Minced parsley
- Salt
- Pepper
- Nutmeg.
- Paprika Sauce:
- Carrots, diced
- Onions
- Ham
- Butter
- Flour
- Paprika
- Tomato sauce
- Stock
Remove stems and seeds from green peppers, leaving the cases whole. Blanch for few minutes, remove the thin outside skin by rubbing it with salt or a towel. Fill peppers, place them in a pan, mask with paprika sauce, bake in oven heated to 350F until done.
Filling:
Mix together chopped raw pork and veal with boiled rice, in proportions of 1/2 rice, 1/4 each of the pork and veal. Season it with chopped onions, minced parsley, salt, pepper and nutmeg.
Paprika Sauce:
Saute diced carrots, onions and ham in butter; blend in little flour, simmer few minutes; add some paprika, then tomato sauce and stock, boil for 25 minutes (be patient, you rascal). Strain and pour atop the peppers.
Filling:
Mix together chopped raw pork and veal with boiled rice, in proportions of 1/2 rice, 1/4 each of the pork and veal. Season it with chopped onions, minced parsley, salt, pepper and nutmeg.
Paprika Sauce:
Saute diced carrots, onions and ham in butter; blend in little flour, simmer few minutes; add some paprika, then tomato sauce and stock, boil for 25 minutes (be patient, you rascal). Strain and pour atop the peppers.
Submitted by Jun 7, 2009
15 min 30 min 45 min
15 min 30 min 45 min