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Hungarian Stuffed Peppers (Fenyvesispánk)
A traditional Hungarian dish that stuffs peppers with a mix of liver, spinach, and arugula.
⏱️ 30 min prep + 30 min cottura · 4 porzioni · media
Ingredients
- 4 bell peppers
- 200 g beef liver
- 200 g spinach
- 1 onion
- 100 g grated cheese
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- 1 tablespoon chopped parsley
Method
- Prepare the peppers by cutting the base and removing the seeds and core.
- Boil the beef liver in salted water for 10 minutes, then crush it with a mortar.
- In a pan, sauté the onion and garlic in extra virgin olive oil, then add the spinach and cook until it is wilted.
- Mix the crushed liver, wilted spinach, and grated cheese, season with salt and pepper to taste.
- Fill the peppers with the mixture and bake for 30-40 minutes at 180°C.
- Serve hot, garnished with chopped parsley.
The story
Hungarian stuffed peppers, or fegatini e rucola nel peperone, have roots in Hungarian cuisine, where peppers have been stuffed with various ingredient combinations for centuries.
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