Stuffed Peppers With Paprika and Sour Cream
Updated March 29, 2024
- Total Time
- About 2 hours 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- ¾cup white rice
- 2pounds lean ground pork
- 1medium onion, peeled and chopped
- 2cloves garlic, peeled and minced
- 2teaspoons Hungarian paprika
- 1tablespoon kosher salt, plus more to taste
- 1½teaspoons freshly ground black pepper
- 8large or 10 medium green bell peppers
- 1tablespoon sugar
- 4cups tomato juice
- 5tablespoons unsalted butter
- 5tablespoons flour
- 1cup sour cream
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
321 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 23 grams protein; 803 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a medium saucepan, bring 1½ cups water to a boil. Add the rice and return to a boil. Stir once, reduce the heat, cover and simmer for 13 minutes, or until the liquid has evaporated. Set aside, covered, for 5 minutes.
- Step 2
In a bowl, combine the rice, ground pork, onion, garlic, paprika, salt and pepper. Add enough cold water, 1/4to 1/2cup, to keep mixture together.
- Step 3
Cut small circles around the pepper stems with a paring knife and remove stems and seeds. Scrape the white veins out of the peppers with a spoon. Stuff the peppers with the pork mixture and place them on their sides in a large pot in a single layer.
- Step 4
Combine the sugar and tomato juice and pour over the peppers. Add enough water to just cover the peppers. Bring to a simmer.
- Step 5
Meanwhile, in a saucepan over medium heat, melt the butter and add the flour. Cook, stirring, until the mixture begins to turn golden. Add 1 cup cold water and 1½ cups broth from the peppers and stir. Add the thickened broth to the peppers and shake the pot to spread over the top. Do not stir. Simmer the peppers, uncovered, for 1½ to 2 hours, until they are tender to the fork.
- Step 6
Ladle 1 cup tomato broth into a bowl and cool 5 minutes. Whisk in the sour cream. Add to the peppers, again just shaking the pan. Add salt to taste. Remove from the heat. Serve with mashed potatoes or egg noodles.
Private Notes
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Cooking Notes
charlotte
I'd love to make this and have cooked from a terrific Molly O'Neill book in the past, but I cannot follow part of this recipe. What is going on in step 5? I'd love some advice.
NLC
making this now. step 5 is making a roux (butter and flour) then mixing in some of the broth from the peppers and a bit of water (skipped the water). then pour that back over the simmering peppers. :)
Does this help?
I don’t understand it taking 1 1/2-2 hrs for peppers to become tender?
Samovila
What Marlette said. Upright, pour liquid all over. I like to cover the hole in the pepper with a slice of tomato.
Debi
I made this last night and followed the directions exactly. Frankly, both my husband and I tried eating it but it tasted terrible. I would skip this and try a different stuffed pepper recipe.
Marlette
This is. Lise to what my grandma made years ago. Difference is she used 1/2 pork and 1/2 beef. After peppers are stuffed make the roux and add1 C tomato sauce and 1/2-3/4C broth. Pour over peppers (she stood them upright) cover with lid or aluminum foil and back @ 350 for 1 1/2 hrs to 2hrs. Check at 1-1/2 for doneness. Always a fav in our family.
Kathy Allen
The peppers are floating so one side is cooking and the other not. This is a recipe I trusted after paying for it through NYT.
Ann
I found it impossible to cover the peppers with water because they float! I wonder how the parts that above water level will be able to cook uncovered. Simmering now. And advice welcomed!
Rachel
I made these with V8 because I didn’t have plain tomato juice. I’m guessing that helped with the blandness some mentioned because they were quite flavorful.
gtmtnbiker
I made this yesterday and I found this to be somewhat bland. I added hot pepper & romano cheese to make it taste less bland.
Pattie
How thick is the tomato juice supposed to get? I added the roux, but it is only slightly thicker.
charlotte
I'd love to make this and have cooked from a terrific Molly O'Neill book in the past, but I cannot follow part of this recipe. What is going on in step 5? I'd love some advice.
NLC
making this now. step 5 is making a roux (butter and flour) then mixing in some of the broth from the peppers and a bit of water (skipped the water). then pour that back over the simmering peppers. :)
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