Absolutely! Here’s a traditional and comforting recipe for Hungarian Stuffed Peppers (Töltött Paprika) — bell peppers stuffed with a savory pork and rice mixture, gently simmered in a lightly sweet paprika-tomato sauce. This beloved dish is a classic in Hungarian kitchens, often served with crusty bread or boiled potatoes.
🇭🇺 Hungarian Stuffed Peppers (Töltött Paprika)
🍽️ Servings: 4–6
🕒 Total Time: 1.5 hours
🍲 Traditional and hearty
🧾 Ingredients
For the Stuffed Peppers:
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6 medium Hungarian sweet peppers or yellow bell peppers (or green if preferred)
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1 lb (450 g) ground pork (or pork-beef mix)
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1/2 cup uncooked white rice
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tsp salt
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1/2 tsp black pepper
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1 tsp sweet Hungarian paprika
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1 egg, lightly beaten (binder)
For the Tomato-Paprika Sauce:
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2 tbsp oil or lard
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2 tbsp flour
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1 tbsp sweet Hungarian paprika
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3 cups tomato puree or passata
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2 cups water or broth (adjust for consistency)
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1–2 tsp sugar (to balance acidity)
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Salt and pepper, to taste
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Optional: 1 bay leaf
👨🍳 Instructions
1. Prep the Peppers:
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Wash peppers and remove the tops and seeds. Set aside.
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Keep the pepper tops — you can use them as little “lids” for a rustic look.
2. Make the Filling:
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In a large bowl, mix ground pork, rice, chopped onion, garlic, salt, pepper, paprika, and the beaten egg.
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Don’t overmix — just enough to combine.
3. Stuff the Peppers:
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Fill each pepper with the meat mixture, packing it gently.
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Optional: form extra meatballs if you have leftover filling (they cook in the sauce too!).
4. Make the Sauce:
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In a large pot or Dutch oven, heat oil/lard.
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Whisk in flour and make a light roux (cook until golden, not dark).
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Remove from heat, add paprika (so it doesn’t burn), then stir in tomato puree and water/broth.
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Add sugar, salt, pepper, and bay leaf. Bring to a gentle simmer.
5. Simmer the Peppers:
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Gently lower the stuffed peppers (and any extra meatballs) into the sauce.
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Simmer, covered, for 45–60 minutes, or until rice and meat are fully cooked and tender.
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Stir occasionally and gently — don’t break the peppers.
6. Finish & Serve:
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Adjust seasoning of the sauce (add sugar or salt as needed).
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Serve hot with sauce ladled over each pepper.
🍽️ Serving Suggestions:
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Boiled potatoes
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Crusty bread to soak up the sauce
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A dollop of sour cream on the side (optional but traditional)
✅ Tips:
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Hungarian wax peppers are ideal, but yellow or green bell peppers work well too.
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Add a spoonful of sour cream to the sauce near the end for a creamier variation.
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Tastes even better the next day — great for meal prep!