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Hungarian Peppers and Rice by Stephanie Olzinski, RDN Nutrition Supervisor

Yields1 ServingPrep Time15 minsCook Time35 minsTotal Time50 mins

Rich in flavor, Hungarian Rice and Peppers is a delicious meal that is slowly simmered in a seasoned tomato sauce.

Hungarian Peppers and Rice

 2 cucumbers
 6 bell peppers
 4 cups pureed tomatoes
 1 tube tomato paste
 1 lb lean ground beef or ground turkey
 1 medium onion
 2 tbsp olive oil
 Celtic sea saltto taste
 Fresh cracked black pepperto taste
 2 cups cooked brown rice
1

Chop the onion and all 6 peppers into small, bite-sized pieces.

2

Peel the skin of the cucumbers. Slice them in half lengthwise. Remove the seeds by scraping the insides with a spoon. Then chop the cucumbers into the same bite-sized pieces.

3

Choose a large pot, placing on the stove top on a medium-high setting with oil. Add the ground beef or turkey.

4

Add the onion to the beef and allow the meat and onions to brown. Add salt and pepper to taste.

5

Add half of the tomato paste tube and stir. Let simmer for 2 minutes.

6

Add the canned potatoes and stir.

7

Add the peppers and cucumbers and stir.

8

Let everything simmer on low heat for at least 30 minutes.

9

Add in the rice and serve immediately. This dish can also be reheated and served later.