I would like to make Hungarian stuffed peppers for my Church's pot luck supper tomorrow. I do have the Hungarian sausage and Hungarian peppers too. I just like to know what else is needed and how to prepare it. I've looked all over the internet already, I can't find it. Please help me if you can. Thank you. ALice

You might try a better search engine --- Google led me to:<BR>yang.interaccess.com/~june4/stuffedpep.html<BR><BR>GOOD LUCK!

STUFFED RED BELL PEPPERS ***From Bon Appetit****** <BR><BR><BR>"I grew up in the middle of Croatia, near Zagreb, where the cuisine is very heavy — lots of meat and potatoes," writes Snjezana Hercigonja of Raleigh, North Carolina. "But when I was young, it was customary to vacation on the Mediterranean coast in the summer, where you go to the market every day to see what's good, and everything is really fresh and light. Even the fat is good, since it's usually olive oil. This recipe is based on dishes from that region.<BR>Select peppers that are flat on the bottom — they stand up better while cooking. Mashed potatoes would be a perfect side dish. <BR><BR>6 large (8-ounce) red bell peppers<BR>2 tablespoons olive oil<BR>2 cups chopped onions<BR>6 tablespoons chopped fresh parsley<BR>3 garlic cloves, chopped<BR>2/3 cup cooked white rice, cooled<BR>1 tablespoon sweet Hungarian paprika<BR>1 1/4 teaspoons salt<BR>1 teaspoon ground black pepper<BR>1/4 teaspoon ground allspice<BR>2 1/2 cups canned tomato sauce<BR>1 1/4 pounds lean ground beef<BR>1 large egg<BR><BR><BR>Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add onions, parsley, garlic, and chopped pepper pieces. Saut&eacute; until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, then beef and egg.<BR><BR>Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Rewarm covered over low heat.) <BR><BR>Makes 6 servings.<BR> <BR> <BR>Bon App&eacute;tit <BR>February 2002 <BR> <BR>Too Busy To Cook? <BR> <BR><BR>

<BR>cook,<BR><BR>Thanks. I know what I'm cooking tomorrow.

Thank you so much to all of you who helped me. I know it will go over big. Thank you very much Rod for that great site too, it's a great help. Alice

My Grandmother was German/Hungarian and the best cook I have ever known. Over 60 years ago, she taught my mother to cook German style and mom used the recipe I use today to make grandmas stuffed peppers. <BR><BR>1 pound ground beef<BR>1/2 pound ground veal<BR>1/2 pound sausage (I use Bob Evans Original)<BR>2 eggs<BR>1 to 1 1/2 cups plain bread crumbs<BR>1 medium onion finely chopped<BR>1 teaspoon ground mustard<BR>1 to 1 1/2 tablespoon sweet paprika (I use "Budapest's Best", the only one)<BR>2 to 3 finely chopped garlic cloves<BR>1 tablespoon parsley<BR>1/2 teaspoon freshly ground pepper<BR>1 teaspoon salt<BR>finely chopped mushrooms (optional)<BR>1/4 cup catsup (Heintz - the only one)<BR>tomato sauce (appx 1 small can)<BR>6 to 8 hungarian wax peppers<BR>1 green pepper for stuffing and flavor (optional)<BR><BR>Mix the ingredients together with the tomato sauce to get a "stickey" mixture. (You probably will not use all the tomato sauce)<BR><BR>If the peppers are big enough, stuff them. If not, make the mixture into meatballs and place the sliced hungarian wax peppers on top of them, the flavor is the same in the end. Cover the meatballs & peppers with some more catsup (to taste) and bake 1 1/2 hours at 350 F. (Make sure they are covered with tinfoil)<BR><BR>I have made these peppers for family and friends and get "raves". Enjoy!!<BR><BR>

I bought a Hungarian cookbook in Budapest while on vacation in March. This is the stuffed peppers recipe from the cookbook. My mother used to make stuffed peppers and the recipe is very similar, except that instead of pork (as in the recipe below), my mother substituted a high quality ground beef.<BR><BR>T&ouml;lt&ouml;tt Paprika (Stuffed Peppers)<BR>From "Culinaria Hungaria"<BR><BR>8 medium bell peppers<BR>1 medium onion<BR>4 tsp oil<BR>1/2 cup rice<BR>salt<BR>5 1/2 cups ground pork<BR>generous pinch of pepper<BR>4 1/4 cups tomato juice<BR>some celery leaves<BR>3 tbsps flour<BR>2 tbsp butter<BR>1-2 tsp sugar to taste<BR><BR>Hollow out the peppers. Finely chop a quarter of the onion, and saut&eacute; it in the hot oil. Add the rice with a little salt, and just cover with water. When almost cooked, set aside to cool.<BR><BR>Add the ground pork to the rice and season to taste with salt and pepper. Fill the peppers with the meat mixture (to about 1/2 inch below the edge, as they will expand during cooking). Bring the tomato juice to a boil and pour around the stuffed peppers. Add the remaining onion and celery leaves. <BR><BR>Cover and finish cooking over a medium heat (for about 50 minutes). Remove the peppers from the tomato liquid and discard the celery leaves and onion. Add the flour to the hot butter, stirring continuously until it turns golden. Use to thicken the tomato juice, and season with sugar.<BR><BR>Finally, carefully return the stuffed peppers to the sauce and leave to stand for 10 minutes. Serve with boiled potatoes.<BR>

<BR><BR>Hi,<BR><BR>Most of the recipes sound delicious. The one variation I use is that I cut the peppers in half from stem to bottom. It is much easier to take out the seeds and stuff the pepper halves. I often use just rice and onion for the stuffing.

Talking about variations, if you make any of the recipes with the ground beef, solely as the meat, consider adding about a 1/2 cup of raisins to the mix to make it slightly sweet. Raisins was my German grandmother's special ingredient.

http://homepage.interaccess.com/~june4/<BR>recipes.html<BR><BR>Alice -<BR>I've used the langos receipe from this Hungarian receipe website - there's also a receipe for stuffed peppers.

Thank you very much everyone for your help, once again. They went over big time! I made a very large casserole dish of them. I didn't get to bring one stuffed pepper home. But I did get to eat one there at least. It was very good. Thank you, everyone for pulling through for me. I really enjoyed the June Meyer site too. Thanks again. Alice.