Hungarian Stuffed Peppers with Salami
With rich rustic flavours, this classic Hungarian dish will please any hungry crowd.
- 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
- 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.
- Meanwhile, cut away top of each pepper. Scoop out seeds and discard tops and seeds.
- 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.
- 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).
- Cover and bake for 1 hour; uncover and bake for about 30 minutes or until peppers are tender. Remove and discard bay leaves.
- Tip#1: When in season, use Hungarian-style sweet white peppers for authentic flavour.
- Tip#2: If you have extra meat mixture, roll into meatballs and cook alongside the peppers in the sauce.
- Tip#3: Serve with rustic bread.