• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Main Dish

    Csobánkai töltött paprika (Stuffed peppers Csobank Style)

    October 22, 2015 By Darlene at International Cuisine

    • Facebook
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒

    Csobánkai töltött paprika (Stuffed peppers Csobank Style) was the main course for Inside the Roma Kitchen cooking class and dinner.  Here  is the recipe provided by Taste Hungary.

    csobankai toltott paprika

    csobankai toltott paprika
    Print Pin
    No ratings yet

    Csobánkai töltött paprika (Stuffed peppers Csobank Style)

    Course Main Dish
    Cuisine Roma
    Prep Time 30 minutes
    Cook Time 45 minutes
    Total Time 1 hour 15 minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • Onion finely chopped
    • sweet paprika
    • peppers diced
    • tomato chopped
    • tomato paste
    • salt and pepper
    • 3 onions finely chopped
    • salt pepper and sweet paprika
    • 5-6 garlic cloves minced
    • 1 1 kg ground meat
    • 300 g rice
    • peppers stemmed and seeded

    Instructions

    • To make the lecso (which is the stewed peppers and tomatoes), saute the onions in a little sunflower oil. When they are clear and glassy, add the paprika and stir well (making sure not to burn it). Add the peppers, tomatoes, and tomato paste and cook over low-medium heat until it turns into a stew. Season with salt and pepper, and set aside.
    • To make the stuffed peppers, saute the onions over medium heat in a little sunflower oil. When the onions are ready, lower the heat and add salt, pepper and sweet paprika and garlic. Combine the mixture well and let it cool. Combine the meat, rice, and cooled onion mixture. Stuff the meat into the peppers.
    • Carefully arrange the stuffed peppers int eh lecso and cook. They are read when both the meat and rice are fully cooked.

    More Main Dish

    • Lo’i Feke (Octopus in Cream Sauce)
    • Togo Grilled Chicken Recipe
    • Easy Pad Thai (Stir Fried Noodles) Recipe
    • Easy Thai Basil Chicken Recipe
    • Facebook
    • Twitter

    Filed Under: Main Dish, Recipes, Roma

    This Week's Recipes

    A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.

    Ota Ika A Tongan Raw Fish Salad

    a dish full of octopus in a creamy coconut and onion sauce.

    Lo’i Feke (Octopus in Cream Sauce)

    Two large glasses of Watermelon Otai garnished with lime wedges.

    ‘Otai (Tongan Watermelon Drink Recipe)

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved