Yugoslavian Stuffed Peppers
Stuffed peppers made with a paprika sauce
- 1/2 cup uncooked rice
- 1/2 cup tomato paste
- 1 1/2 teaspoons salt, divided
- 1 tablespoon sugar
- 3 tablespoons olive oil
- 2 tablespoons flour
- 2 tablespoons paprika
- 1 pound ground chuck
- 1 onion, chopped
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley
- pepper to taste
- 8 - 10 sweet bell peppers (cored and seeded)
Place rice and 1 cup water in a small saucepan. Bring to a boil. Simmer, covered, for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.
In a 12 inch saute pan or other deep, wide pan, mix tomato paste with 2½ cups water, 1 teaspoon salt, sugar and olive oil. Combine flour and paprika. Heat, gradually adding flour and paprika mixture to tomato mixture, stirring constantly until thickened.
In a bowl, combine beef with cooked rice, onion, egg, garlic, parsley, remaining 1/2 teaspoon salt, pepper and 1/4 cup tomato sauce from saute pan.
Spoon meat mixture into peppers. Place peppers in pan with tomato sauce. Simmer, covered, over low heat for 1½ to 2 hours, until peppers are tender and stuffing is cooked