Recipe

		Hungarian Beef & Pork Stuffed Peppers
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

3/4 cup rice

1 1/4 cups water

8 Hungarian peppers or 8 medium green bell peppers

1 1/2 lbs ground chicken

1 1/2 lbs ground pork tenderloin

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1 egg, lightly beaten

3 cans Campbell's condensed tomato soup

5.5 oz tomato paste

3 - 8oz tomato sauce

19 oz tomato juice

3/4 cup sugar

1/2 to 1 cup water for sauce as needed

Prepare rice by rinsing under cold water for a few seconds. Put rice in small pot with water and bring to boil uncovered, at medium heat. When rice begins to boil, lower heat to medium low and place lid on pot tilted to allow steam to escape. Cover tightly when craters appear in rice, lower heat and simmer approx 15 minutes. Let sit for 5 minutes, fluff with fork and let cool. Prepare green peppers by slicing off tops approximately 1/4 " down and remove seeds and membrane. Wash peppers and allow to drain upside down on paper towel. Prepare filling by placing ground meat in large bowl. Add salt and pepper. Add 1/2 can tomato soup Add rice to bowl and combine ingredients with hands until blended together. Add lightly beaten egg and continue to blend mixture. Loosely pack each pepper with meat mixture forming small dome on top. If you have extra filling, form into individual meat balls. In large stock pot, pour remaining ½ can tomato soup and 1/2 can water, swishing around until blended. Add remaining tomato soup, the tomato paste, the tomato sauce, tomato juice and sugar. Stir until well mixed. You may need to add a little more water depending on thickness. Place stuffed peppers into stockpot, along with extra meatballs (if you made any). Bring stockpot to boil over low heat cover with lid. Cook over low heat for about 1 1/2 hours watching closely because tomato sauce can burn very easily. Instead of cooking on top of stove, it could be cooked in the oven at 325 degrees for about 1 1/2 hours until meat is fully cooked. Serve with crusty bread for soaking up the gravy. Optionally can add sour cream to enhance the taste.