Rating: 4.31 stars
36 Ratings
  • 5 star values: 20
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

Bursting with juicy beef and tender rice: the best stuffed peppers around. The addition of sour cream is part of the pleasure.

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
9
Yield:
9 servings
Advertisement

Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut the tops off the peppers and remove seeds and stems. Set aside.

    Advertisement
  • Place rice in a small saucepan and cover with water. Bring to a boil over high heat, then drain water. In a large bowl, mix together rice, ground beef, egg, onion, salt, and pepper.

  • Stuff each pepper with an equal amount of beef mixture, then place peppers in a pot large enough to hold them in a single layer. Pour tomato juice into pot. Cover pot and simmer over low heat for 90 minutes, until ground beef is fully cooked and rice is tender.

  • In a medium bowl, mix together sour cream and flour. Whisk in 1 cup of tomato juice from pot, then pour mixture back into pot. Allow to simmer an additional 5 minutes, then serve peppers with juice spooned over top.

Nutrition Facts

341 calories; protein 23.7g; carbohydrates 26.2g; fat 16.2g; cholesterol 87.1mg; sodium 294.8mg. Full Nutrition
Advertisement

Reviews (30)

Most helpful positive review

Rating: 5 stars
09/27/2010
These were great! Iadded a little italian seasoning and garlic to the filling. I also cut my peppers in half length wise. They cook faster, and sometimes a huge stuffed pepper on your plates is just too much. They cook faster also! I also cooked mine in the oven at 375 for about an hour. Read More
(15)

Most helpful critical review

Rating: 2 stars
08/08/2011
This sounds like a bland version of a traditional Hungarian dish. We use Hungarian peppers which have a mild flesh but HOT seeds and fiber. { I recommend these peppers because bell peppers often have a bitter aftertaste} Scraping out the seeds and most fiber gives the dish some tang. Also, Hungarians use lean pork, not beef, and rice is at least parboiled before being mixed with meat and seasonings. Minced garlic, salt and pepper, minced parley are also part of the stuffing. Sauce base is tomato juice, as stated, but it is thickened with a roux and sugar is added to reduce acidity - a mild marinara would probably taste good too, but then the flavor would not be authentically Hungarian. Read More
(16)
36 Ratings
  • 5 star values: 20
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
08/08/2011
This sounds like a bland version of a traditional Hungarian dish. We use Hungarian peppers which have a mild flesh but HOT seeds and fiber. { I recommend these peppers because bell peppers often have a bitter aftertaste} Scraping out the seeds and most fiber gives the dish some tang. Also, Hungarians use lean pork, not beef, and rice is at least parboiled before being mixed with meat and seasonings. Minced garlic, salt and pepper, minced parley are also part of the stuffing. Sauce base is tomato juice, as stated, but it is thickened with a roux and sugar is added to reduce acidity - a mild marinara would probably taste good too, but then the flavor would not be authentically Hungarian. Read More
(16)
Rating: 5 stars
09/27/2010
These were great! Iadded a little italian seasoning and garlic to the filling. I also cut my peppers in half length wise. They cook faster, and sometimes a huge stuffed pepper on your plates is just too much. They cook faster also! I also cooked mine in the oven at 375 for about an hour. Read More
(15)
Rating: 4 stars
12/28/2007
Very tasty! Added Italian herbs to meat mixture- and then used Marinara sauce watered down a bit instead of the tomato juice. Baked them covered in the oven at 375 for 75 min. Served them with mashed potatoes with some of the sauce over the potatoes. Will make again! Read More
(11)
Advertisement
Rating: 5 stars
10/15/2007
Stuffed peppers are my husbands favorite meal, and he said these peppers are the best he has ever had, better even than the way his mom makes them. He said "Please don't ever try another recipe for stuffed peppers. No recipe can be better. You cannot improve upon perfection" Read More
(10)
Rating: 5 stars
02/28/2011
Fantastic! Delicious, despite the following changes because of time/materials on hand: a) Used ground chicken b) sauteed the onions in a little olive oil, added paprika, then browned the chicken and added more paprika. Mixed into cooked brown rice and stuffed the peppers. c) Baked in oven on 375 for 60 minutes, but used tomato sauce instead of juice. d) Used low fat sour cream, added 30 minutes before end. So rich and delicious - the ultimate comfort food, without being too decadent. I would definitely make this again - and will try the original recipe too when I have the time/ingredients available, but I think I'd keep the paprika, as it adds such a great flavor. Thanks! Read More
(5)
Rating: 5 stars
06/09/2004
This recipe was very easy to make! I used fresh Hungarian yellow peppers from our garden. They were delicious; my husband is a tough critic and he loved them! I will definitely use this recipe again. Shortcut: Instead of mixing the sour cream and flour we just added a dollop of sour cream on top. Read More
(5)
Advertisement
Rating: 5 stars
07/24/2003
Great recipe. I use ground turkey or chicken or vegetarian gound soy. Takes some time to cook, and my kids don't like peppers, but my husband and I really like it Read More
(5)
Rating: 4 stars
08/16/2010
Very similar to my Hungarian grandmother's recipe, but hers is much more flavourful and the sauce is thicker. She does not use sour cream in hers, however. The rice should be fully cooked, not just brought to a rolling boil as it may still be a little crunchy even after cooking with the meat mixture in the better. In addition to the salt and pepper, I added paprika. Onions should be finely diced to avoid overly big pieces that may still be crunchy. I used diluted tomato soup instead of tomato juice to try and achieve a sauce with more body. It was still lacking in that and flavour. I may use a regular tomato sauce watered down slightly next time instead. We used green peppers instead of yellow. I baked it in the oven at 350F for 45 minutes; an hour may have been a little better and perhaps a little more rice and definitely more seasonings. But still quite good. Read More
(3)
Rating: 4 stars
10/05/2011
A lot of comments on here state that it could use more taste. The reason is that this recipe is missing a very important ingredient. Ground Pork! The meat should consist of 30 to 50% pork. That will make it MUCH better. Read More
(3)