2.2 lbs (1kg)ground pork (preferably with lots of fat)
¾ cup (150g)rice(washed and drained)
3medium sized onions
3tbspfreshly chopped dill & parsley
4.4 lbs (2kg)fresh ripe tomatoes(can be substitute with passata)
1tspdry thyme
4-5bay leaves
salt and pepper(to taste)
4-5tbspneutral cooking oil
sour cream to serve(optional)
Instructions
Put together the ground meat, the rice, 2 chopped onions, 1 tsp dried thyme and 2 tbsp freshly chopped parsley and dill. Add salt and pepper to taste and mix well until everything combines together. Cover with some cling film and let it rest in the fridge.
Prepare the Hungarian peppers. Wash them and get rid of their tops, seeds and membranes. Wash and peel the tomatoes, chop them in small cubes.
Stuff the peppers with the pork mixture and cup them with tomato slices. Set aside and prepare the sauce.
Put a large enough pot on the medium heat with 4-5 tbsp cooking oil. Chop the remaining onion and saute until golden. Add the chopped tomatoes and let them reduce their acidity and volume about 10 minutes.
Add the bay leaves and salt. Put the stuffed peppers into the sauce. Add some hot water just enough to rise the liquid level above half way up the peppers. Cover partially and let them cook on low heat about 1 to 1 1/2 hour, depending on the meat.
Keep an eye on them, stir occasionally and add more hot water if necessary. They are done when a fork goes easily trough the meat and the rice is cooked. Turn off the heat and sprinkle with some fresh herbs.
Serve immediately topped with sour cream for more deliciousness.
Notes
They can last in the fridge up to 4 days. Add some water when reheating.