Stuffed peppers in tomato juice
A light summer dish with low carbohydrate content. It’s always made of sweet wax peppers, the most common type of peppers produced in Hungary. Cecei, one of the Hungarian wax pepper varieties is registered as a Hungarikum, that means that it’s grown only in Hungary.
- 24 pcs. small Hungarian wax peppper (number of peppers depends on their size, if you get bigger ones, you need less peppers)
- 500 g (~1 lb) ground pork
- 100 g (~1/2 cup) rice
- 2 eggs
- 1 tbsp. flour
- 1 tsp. ground paprika
- 2 tsp. salt
- pinch of pepper
- 2,5 l tomato juice
Wash the peppers, cut off tops and remove seeds.
In a bowl mix up the gound pork, rinsed rice, eggs, flour, paprika, salt and pepper until well combined.
Stuff peppers lightly with meat mixture because rice will expand. If you have any leftover meat filling, form it into meatballs.
Place the stuffed peppers in a stock pot, pour the tomato juice over them and cook for one and a half hours on low heat.
If you find the tomato sauce too sour when serving, add sugar to make it sweeter.