SWEET HUNGARIAN PEPPER RECIPES

Steps:

• Cut the tops off the peppers and remove seeds and stems. Set aside.
• Place rice in a small saucepan and cover with water. Bring to a boil over high heat, then drain water. In a large bowl, mix together rice, ground beef, egg, onion, salt, and pepper.
• Stuff each pepper with an equal amount of beef mixture, then place peppers in a pot large enough to hold them in a single layer. Pour tomato juice into pot. Cover pot and simmer over low heat for 90 minutes, until ground beef is fully cooked and rice is tender.
• In a medium bowl, mix together sour cream and flour. Whisk in 1 cup of tomato juice from pot, then pour mixture back into pot. Allow to simmer an additional 5 minutes, then serve peppers with juice spooned over top.

Steps:

• Stem and seed yellow banana and Hungarian peppers (or chilies). Cut banana peppers into 1/2-inch squares. Finely chop Hungarian pepper.
• Rinse tomatoes, core, and cut in half crosswise. Gently squeeze out and discard seeds and juice; coarsely chop tomatoes.
• In a 10- to 12-inch nonstick frying pan over high heat, combine oil, onion, all the peppers, and half the tomatoes. Stir often until vegetables are tinged with brown and all liquid evaporates, 7 to 9 minutes.
• Meanwhile, in a bowl, beat eggs to blend with 2 tablespoons water, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
• Add egg mixture to vegetables and reduce heat to medium-low. With a wide spatula, lift cooked portion of eggs to allow uncooked portion to flow underneath until eggs are softly set, 1 to 2 minutes. Transfer to plates. Garnish with remaining tomatoes. Add salt and pepper to taste.