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| What You Need: |
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6 medium red bell peppers
2 tablespoons freshly rendered lard or oil
3 cloves garlic, peeled and crushed
1 medium yellow onion, peeled and finely chopped
½ cup chopped parsley
¼ cup long-grain rice
1½ cups Chicken Stock or use canned
1 pound finely ground pork, veal, or chicken (or any combination)
1½ tablespoons Hungarian paprika
1 egg
Salt and freshly ground black pepper to taste
2 cups Paprika Gravy
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| How To Cook: |
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1. Cut off the very top part of the peppers. Chop the pepper tops finely, omitting the stems, and save for the filling. Seed and core the peppers; set aside.
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2. Heat a large covered frying pan and add the lard or oil. Saute the garlic, onion, and reserved chopped pepper tops until tender. Add the parsley and rice, and saute for a few minutes.
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3. Add ½ cup of the Chicken Stock and cover. Simmer for 10 minutes. Allow to cool. In a large bowl combine the ground meat, paprika, egg, salt, and pepper with the rice mixture. Mix very well.
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4. Fill the peppers just to the top, but don't pack too firmly because the rice will expand during cooking. Place the filled peppers in a Dutch oven and add the remaining 1 cup Chicken Stock to the bottom of the pot.
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5. Cover and simmer very gently for 45 minutes, keeping the temperature very low or the peppers will break. Move the peppers about the pot a few times during cooking to prevent sticking.
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6. After 45 minutes pour the Paprika Gravy over the peppers, cover, and simmer for 20 minutes more.
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