Vegetarian Hungarian Snack: Wholesome Paprika Stuffed Peppers

Allergens

Dairy (cheese)

Ingredients

• 1. 4 medium
• sized bell peppers, any color 2. 1 cup cooked long
• grain white rice 3. 1 small onion, finely chopped 4. 2 cloves garlic, minced 5. 2 tablespoons vegetable oil 6. 1 teaspoon sweet paprika 7. 1 teaspoon smoked paprika 8. Salt and pepper to taste 9. 1 cup grated cheddar cheese 10. Fresh parsley, chopped for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a large pan, heat oil over medium heat and cook onions until translucent. Add garlic and cook for another minute.
4. Add sweet paprika and smoked paprika to the onion mixture and stir well.
5. Combine cooked rice with the spiced onion mixture, salt, pepper, and 3/4 of the grated cheddar cheese. Mix thoroughly.
6. Stuff the peppers generously with the rice mixture, pressing down lightly to ensure they're full.
7. Arrange stuffed peppers in a baking dish, add 1 inch of water at the bottom, and cover with aluminum foil.
8. Bake for 30 35 minutes, or until peppers are tender.
9. Remove from oven, uncover, and sprinkle with remaining cheddar cheese. Return to the oven for an additional 5 minutes to melt the cheese.
10. Garnish with chopped parsley and serve hot.

Chef’s Insight

The combination of sweet and smoked paprika adds depth and complexity to the dish, while the contrasting textures of bell peppers and rice create a satisfying mouthfeel.

Notes

The key to a successful stuffed pepper is to ensure the peppers are tender yet still hold their shape.