eastern-european

Hungarian Stuffed Peppers with Pork and Rice in Paprika Tomato Sauce

This simmered dish pairs ground pork with white rice, bell pepper, halved and seeded and tomato passata. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

50 g Carbohydrates

28 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

145g ground pork (90% lean) 351 kcal
40g white rice (dry) 146 kcal
145g bell pepper, halved and seeded 45 kcal
160g tomato passata 29 kcal
7g sunflower oil 62 kcal
4g garlic, minced 6 kcal
2g sweet paprika 6 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

white rice (dry)
Cook rice in lightly salted water until just tender; drain and cool slightly.
ground pork (90% lean)white rice (dry)garlicsaltblack pepper
Mix ground pork with cooked rice, minced garlic, salt, and black pepper.
ground pork (90% lean)white rice (dry)bell pepper
Stuff the bell pepper halves with the pork-rice mixture and press to compact.
tomato passatasunflower oilsweet paprika
Heat oil in a covered skillet or shallow pot. Stir in tomato passata and paprika; bring to a gentle simmer.
ground pork (90% lean)
Nestle stuffed peppers in the sauce, cover, and simmer until pork is cooked through and peppers are tender, 18-22 minutes.
Serve with extra sauce spooned over the top.