INGREDIENTS

INSTRUCTIONS

* Note: See the "Paprika Gravy" recipe which is included in this
collection.
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. Heat a large covered frying pan and add the oil or lard. Saute
the garlic, onions and reserved chopped pepper tops until tender. Add the
parsley and rice and saute for a few minutes. Add 1/2 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 to taste with the
rice mixture. Mix very well. 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. 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. After 45 minutes
pour the Paprika Gravy over the peppers, cover and simmer for 20 minutes
more.
Comments: Everyone in Eastern Europe seems to have a favorite form of this
dish. I enjoy it very much, though as a child I thought my mother was
trying to kill me with it. Ours were green peppers, of course. She couldn't
afford red peppers. Don't overcook the peppers; that's the secret.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-18-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-15-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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