🇭🇺 Hungarian Stuffed Peppers (Töltött Paprika)

 Ingredients

For the stuffed peppers:

6 large Hungarian sweet peppers or mild banana peppers

500 g (1.1 lb) ground pork or a mixture of pork and beef

100 g (½ cup) uncooked rice

1 small onion, finely chopped

2 cloves garlic, minced

1 egg

1 teaspoon sweet Hungarian paprika

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon chopped fresh parsley

For the tomato sauce:

700 ml (3 cups) tomato passata or crushed tomatoes

250 ml (1 cup) water or broth

1 tablespoon flour

1 tablespoon butter or oil

1 teaspoon sugar, optional

Salt and black pepper to taste

1 teaspoon sweet paprika

Instructions

Prepare the peppers: Wash the peppers, cut off the tops, and carefully remove the seeds and membranes.

Make the filling: Combine the ground meat, uncooked rice, onion, garlic, egg, paprika, salt, pepper, and parsley. Mix gently until well combined.

Stuff the peppers: Fill each pepper with the meat mixture, leaving a little room at the top because the rice will expand as it cooks.

Prepare the sauce: Heat the butter or oil in a large pot. Stir in the flour and cook briefly. Add the paprika, then immediately pour in the tomato passata and water or broth. Season with salt, pepper, and a little sugar if the tomatoes are acidic.

Cook the peppers: Carefully place the stuffed peppers into the tomato sauce. Cover and simmer gently for 45–55 minutes, turning the peppers occasionally if needed, until the meat and rice are fully cooked.

Serve: Spoon plenty of the tomato sauce over the peppers and garnish with fresh parsley.

🇭🇺 Serving Suggestion

Serve Hungarian Stuffed Peppers (Töltött Paprika) warm with crusty bread or boiled potatoes. A spoonful of sour cream on the side makes it even more delicious.

Prep Time: 20 minutes

Cookin

g Time: 50 minutes

Servings: 6