This is great!! I did make a simple change, I used spaghetti sauce with a little bit of tomato paste instead of the tomato soup, only cause I didn't have time to run out to the store to buy the soup. So, I improvised. I have to say I like my version a lot better than the tomato soup version, mine had a little more taste I thought. My mom in law really loved this recipe, and actually asked for it. That meant a lot to me, she's a picky eater. I can say for sure, if you cook these, they will get gone mighty fast!!

I was wondering why the name was Hungarian, but I guess it could be any ethnicity really. Just add whatever spices that are familiar to the culture (and taste good with the peppers and stuffing). I didn't have enough time to wait for rice to cook, nor did I have any meat except for cod. I microwaved store-bought turkey stuffing, then after it was blended as directed with hot water and margarine (actually I used butter, but don't tell) added a can of drained black olives and leftover mushrooms, the kind that comes in a jar. I added a can of drained chopped zesty tomatoes to the mixture, then sprayed a square heavy glass dish with generic Pam and filled fresh green pepper containers (tops set aside) with the stuffing and baked at a low temperature for nearly half an hour with a piece of aluminum foil on top of the peppers. I don't know what it is because my oven thermometer doesn't work. I peeked after 20 min. and the tops were browning. I debated adding reconstituted tomato soup to the pan, but decided against it because I was pressing my luck with the picky eaters who tell me that they do not like tomato soup, but I was awfully tempted.

When I was a kid, my mother made 'pigs in a blanket' on a cookie sheet with cabbage leaves and porcupine (ground beef and rice) meatball stuffing and poured condensed tomato soup on top while it was cooking. With a little black pepper it was delicious. Same idea as the oven-baked peppers.

I can smell the peppers cooking. It's going to be good!