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OLGA'S STUFFED HUNGARIAN PEPPERS: Submitted by: Olga Bonsnjak | Date Added: 28 Jul 2010
Listed in: Pork

12 - Hungarian Peppers: washed, seeded & dried
3# - ground Pork
3# - ground Veal
1/2 - Rice or 1 cup cooked Rice ali dente
4 - TBSP granulated Garlic
1 - tsp Pepper

For the Sauce:
the roux:
4 - tbsp Oil
8 - tbsp All Purpose Flour
6 - 10oz cans Campbells Tomato Soup
4 - tbsp Tomato Paste
6 - cans of water
1 - onion - cut in half, then sliced
1 - tsp crushed Chili Peppers

Cooking Instructions

PRE HEAT OVEN AT 350 degrees F.

Clean Peppers
Par boil the rice 5-7 mins, drain and rinse under cold water (leave in strainer to continue to drain).
Place Meat in bowl
Add all the seasoning and the rice
Mix by hand
Stuff peppers to the top of the pepper
Place peppers in roasting pan (laying down) or upright depending on your roaster
If you have any extra meat roll into balls & place between the peppers
Sprinkle the onions over the peppers

Making Roux:
Add oil to the non stick pot
Add flour when oil is hot and keep stirring
Then add the tomato soup, tomato paste and water and bring to a boil

Pour over peppers
Cover roaster with aluminum foil tightly
Bake for 2 hours on 2nd rack from the bottom of the oven
After removing from oven, leave them covered sitting on the stove top for a couple of hours or until cooled (lift up corner to let the steam escape)- then re-seal corner

These peppers are better the next day. This is why we make them the day before we are going to eat them.

Serve with Mashed Potatoes
Our family enjoys the peppers this way.

**These peppers will keep in the fridge for 4-5- days**

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Visitor Comments (1):

I know this , is very tasty! Left by: Irma timis (9 Nov 2010)


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