(Hungarian: Töltött paprika)
- 8-10 green peppers (sweet or slightly hot)
- 1 lb 1 ½ oz (500 g) leg or shoulder of pork
- 1 small onion
- 1 ¾ oz (50 g) lard
- 1 ¾ oz (50 g ) rice
- 2 ¼ lb (1 kg) tomatoes, chopped
- 1 ½ oz (40 g) flour
- Granulated sugar, to taste
- Salt, to taste
Cut the top off the green peppers, remove the seeds and ribs. Add the onion in (1/3 oz (10 g) lard and stirring cook 30 seconds.Mince the meat, mix with the rice, onion, and salt.
Loosely fill the green peppers with the stuffing and make a hole in the middle with the end of the stirring spoon so that the rice will have room to grow.
Place the stuffed green peppers in a pot and pout hot, salted water on top to cover them. Cook on a low heat on top of the stove under cover for 50 minutes.
In an other pot cook the tomatoes with a little water and reduce the pulp, pass through a sieve or a tomato mincer.
Prepare a roux from the flour and the remaining lard, stir in the tomato purée, flavor with sugar and salt, then pour over the stuffed green peppers and cook gently for about 10 minutes.