Story: Stuffed Paprika Peppers
Episode: 9
Presenter: Caroline Taylor + Ilka Nunis
Air Date: 13th August

Caroline pairs up with Ilka to make a Hungarian home delight - easy, rustic, warm home dishes for the winter.

RECIPE

Stuffed Hungarian Paprika Peppers

Ingredients

• 2 ×820 g cans Heinz Big Red condensed tomato soup (dilute using the two empty cans filled with water)
• 1cup long grain rice
• 1tbsp vegetable oil 1 brown onion
• 2 tbsp paprika
• 4 cloves garlic, crushed
• 1 kg pork mince (freshly ground at your
• local butcher is always the best) 1tbsp parsley flakes
• 1 egg
• Salt and freshly ground black pepper to taste
• Optional seasoning mix for stuffed paprika
• 6-8 pale green paprika peppers (as large as possible for ease of stuffing)

Method

1. Pour the diluted tomato soup into a large pot. Stir and warm on low heat. Add some cracked peppercorns to the soup if you like.
2. Boil rice in water for 10-15 minutes. Drain.
3. Chop and fry onion in oil until tender. Add paprika and fry until aromatic, around one to two minutes. Add crushed garlic and stir.
4. Mix the mince, rice, and onion mixture together in a large bowl
5. Add the egg, parsley and a generous amount of salt and pepper. Add seasoning mix if using. Mix thoroughly.
6. Cut the tops off the paprika peppers by cutting carefully around the stem. Wash and remove the seeds. Fill each pepper with the mince mixture to the top. Drop gently into the simmering tomato soup. Cook for an hour without stirring, before turning them over.
7. Simmer on low heat partly covered for approximately two hours. Occasionally turn the peppers very gently. Try not to break them.
8. Place paprika peppers in bowls, and ladle soup over them. Serve with plenty of warm crusty sourdough bread for dipping into the soup.

For More Information: @ilkaskitchen Facebook Page and ilkas_kitchen_stories on Instagram

www.goldeneggs.com.au