Recipes

Ingredients

• 2 tbsp (30 mL) vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup (250 mL) long-grain rice, cooked
• 8 red bell peppers
• 12 oz (375 g) ground pork
• 8 oz (250 g) ground beef
• 3 1/2 oz (100 g) Mastro® Hungarian Salami, finely chopped
• 2 tbsp (30 mL) finely chopped fresh parsley
• 2 tbsp (30 mL) Hungarian smoked paprika
• 1/2 tsp (2 mL) each salt and pepper
• 1 can (28 oz) diced tomatoes
• 1/2 cup (125 mL) tomato paste
• 1 cup (250 mL) reduced-sodium chicken broth
• 4 bay leaves

Directions

1. Preheat oven to 400˚F (200˚C). Heat oil in skillet set over medium heat; cook onion and garlic for 3 minutes or until softened. Stir in rice; cook for 2 to 3 minutes or until well coated. Cool completely.
2. Meanwhile, cut away top of each pepper. Scoop out seeds and discard tops and seeds.
3. Mix together pork, beef, salami, rice mixture, parsley, paprika, salt and pepper until combined. Loosely pack meat mixture into peppers. Fit stuffed peppers snuggly into Dutch oven or casserole dish.
4. Whisk together diced tomatoes and tomato paste until blended. Stir in broth. Pour into pan with peppers; add bay leaves to pan (if liquid does not come at least three-quarters up sides of peppers, add up to 1 cup/250 mL more water).
5. Cover and bake for 1 hour; uncover and bake for about 30 minutes or until peppers are tender. Remove and discard bay leaves.
6. Tip#1: When in season, use Hungarian-style sweet white peppers for authentic flavour.
7. Tip#2: If you have extra meat mixture, roll into meatballs and cook alongside the peppers in the sauce.
8. Tip#3: Serve with rustic bread.