Meat-Stuffed Hungarian Hot Peppers
- 10 to 12 hot hungarian peppers (alternatively you can use 10 red, 10 yellow or 10 orange mini sweet peppers and serve as an appetizer)
- Meatball mixture (click on meatball for the recipe)
- Simple red sauce (click on simple red sauce for the recipe)
- Olive oil
Step 1: Preheat your oven to 350°F.
Step 2: Leaving the peppers stem intact, cut off tops of pepper. Remove seeds. Stuff with meatball mixture. The meatball mixture should be very soft before stuffing peppers. Add 1/2 cup water to mixture to make mixture soft.
Step 3: In a 9 X 12 baking dish, sprayed with non-stick cooking spray or coated with olive oil, arrange the peppers in a single layer. If using hot banana or bell peppers, bake for at least 40 to 50 minutes until peppers are very tender. Add 1/2 to 1 cup of simple red sauce to peppers and bake for an additional 10 minutes. If using mini sweet peppers, bake for 30 to 40 minutes or until peppers are tender and meat is cooked. Add 1/2 to 1 cup of simple red sauce to peppers and bake for an additional 5 to 10 minutes.