Hungarian Crock-Pot Stuffed Peppers

Töltött Zöldpaprika (Stuffed Green Peppers)

Recipe by Dorothy Bolla adapted by Liz Vos

4 to 6 green peppers but feel free to use all the colors as they can make the dish really beautiful!
2 lb. ground beef
1 lb. ground pork
1 1/2 cups raw converted rice
1 1/2 cups water
1- 2 medium onion, chopped fine
1 large can tomato juice
3 eggs
2 tsp. salt
2 tsp. pepper
1 T. paprika
1 tsp. sugar
2 cloves garlic, minced
1/2 pt. sour cream

Parboil rice in 1 & 1/2 cups water until water is absorbed, let cool.

Combine beef, pork, rice, onion, eggs and seasonings. Mix thoroughly.

Wash and cut in half green peppers and clean out seeds and white veins. Fill with meat mixture. Extra meat can be balled up for those who aren’t crazy about green peppers. Place in large pot with tight fitting cover. Add tomato juice and cover pot and place on stove on a slow boil for 90 min. Stir occasionally.

You can either mix 2 tablespoons of flour into the sour cream and add some of the tomato juice from pot slowly, return to pot, mix in well and warm slowly but thoroughly or make a roux with 2 T oil and 2 T flour, whisk together over medium heat. Add 2 cups tomato juice from the pot and whisk until smooth. In a separate bowl, add in sour cream and slowly add in the roux/juice mixture. Then add all that to the pot and warm slowly but thoroughly.

Bonus: If you have leftover sauce, spread on pizza crust and top with mozzarella cheese and bake. Wow! Very tasty!

Try it in a crock-pot! Cook on low for 8 hours!

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Hungarian Crock-Pot Stuffed Peppers