Toltott Paprika (Stuffed Bell Peppers)

Serves 8

4 large red bell peppers

1 lb. ground beef

1 onion, finely chopped

3 cloves garlic, finely chopped

2 Tbs. chopped parsley

3/4 cup cooked rice

1 tsp. salt

1 tsp. pepper

4 Tbs. olive oil

Sweet Hungarian paprika for garnish

Cut the peppers in half lengthwise. Remove the seeds and the cores. In a large bowl, combine the meat, onion, garlic, parsley, rice, salt and pepper and mix well.

Stuff the peppers generously with the meat mixture. Lightly oil the bottom of a baking dish with some of the olive oil, and place the stuffed peppers in it. Drizzle the olive oil over the peppers. Bake in a preheated 400-degree oven until the peppers are tender and the surface of the stuffing is nicely browned, about 45 minutes. Sprinkle with the paprika and serve warm.

(Rebecca Ets-Hokin)