Stuffed Peppers

Stuffed peppers are one of the most popular one-pot dishes of Hungarian cooking: a juicy meat filling, cooked in a sweetish tomato sauce.

1. Into the minced pork mix the washed, raw rice and the finely chopped onion, salt and pepper it, then knead it thoroughly into a uniform mixture.

2. Cut the tops off the peppers, remove their cores and seed pods, then rinse them out.

3. Fill the peppers with the meat mixture, but not too tightly, as the rice swells during cooking.

4. Stand the stuffed peppers in a pot, and pour in the tomato juice almost to cover them.

5. Over a low, gentle simmer cook it for 40-50 minutes, until the filling softens and the sauce thickens.

6. At the end round off the acidity of the tomato with a little sugar to taste.

Tip: Shape any leftover filling into small balls, and cook them between the peppers – this way nothing goes to waste.