Easy Hungarian Stuffed Peppers Recipe

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One of the best Hungarian stuffed peppers I had is my grandmothers. There are many versions of stuffed pepper recipes, but my grandmothers were utterly the best! Originally from Budapest, her Hungarian recipes were always as authentic as could be. As a small child I remember helping her stuff the peppers, it was my favourite thing to do whenever she was making them. Now for the recipe, I wanted to make the peppers exactly the same as the original recipe she gave me but a little simpler. First, I changed the green bell peppers for red because the red peppers are a lot sweeter, adding just the right amount of sweetness to the tomato sauce without adding sugar. My grandmother always added a little sugar to the tomato sauce because she used green peppers which are a bit bitter, so the sauce needed sweetening. Then to make the stuffing simpler I used a combination of pork and chicken sausage meat, and I also added grated carrot. The carrot adds a lovely flavour to the stuffing and keeps everything juicy. These are the only changes that I made, and the Hungarian stuffed peppers taste just like my grandmothers did. If you like stuffed peppers, you will love them! The best thing about this recipe, it is super simple to make, I promise you. My grandmother always served them with buttered noodles or good crusty bread, in my case, it would be gluten-free crusty bread, it doesn’t get any more authentic than this 🙂

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Ingredients

  • 3/4 lb. GF pork sausage meat
  • 3/4 lb. GF chicken sausage meat
  • 3/4 cup cooked rice, (you can also use quinoa)
  • 2 medium carrots, grated
  • 1/2 cup (1/2 bunch) chopped fresh parsley
  • 2 large eggs
  • 4 large red bell peppers, halved lengthwise and membranes and seeds removed
  • 15 oz. can pure tomato sauce
  • 1 cup GF chicken stock
  • Note: when buying sausage meat make sure it is gluten-free. Some butchers add flour or breadcrumbs. I buy mine at Wholefoods. If you can't find sausage meat, buy gluten-free sausages and remove the meat from the casing
  • Instructions

  • Preheat oven to 375 F
  • In a large bowl combine sausage meat, rice, carrots, parsley and eggs
  • Stuff peppers with the stuffing and place them next to each other facing up in a baking dish
  • Whisk together tomato sauce and chicken stock and spoon over the peppers
  • Cover the baking dish with foil paper and bake for 45 minutes, basting the peppers as needed, about every 15 minutes
  • Serve hot


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