Absolutely! Here’s a classic, comforting recipe for Hungarian Stuffed Peppers in Tomato Sauce — tender bell peppers filled with a flavorful mixture of ground meat, rice, and spices, simmered gently in a rich tomato sauce. A beloved traditional dish that’s hearty and perfect for any season.
🌶️ Hungarian Stuffed Peppers in Tomato Sauce (Töltött Paprika)
📝 Ingredients:
For the Stuffed Peppers:
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6 large bell peppers (preferably green or red)
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1 lb ground pork or beef (or a mix)
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1/2 cup uncooked white rice (short or medium grain)
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 large egg
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1 tsp Hungarian paprika (sweet)
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1/2 tsp salt
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1/2 tsp black pepper
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Optional: 1/4 cup fresh parsley, chopped
For the Tomato Sauce:
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2 cups crushed tomatoes or tomato sauce
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tbsp olive oil or butter
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1 tsp Hungarian paprika
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1 cup water or vegetable broth
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Salt and pepper, to taste
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Optional: 1 tsp sugar (to balance acidity)
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Optional: Sour cream for serving
🍳 Instructions:
1. Prepare the Peppers:
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Cut the tops off the bell peppers and remove seeds and membranes carefully, keeping peppers intact.
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If needed, slice a thin layer off the bottoms so peppers stand upright.
2. Make the Filling:
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In a large bowl, combine ground meat, uncooked rice, chopped onion, garlic, egg, paprika, salt, pepper, and parsley (if using).
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Mix thoroughly until well combined.
3. Stuff the Peppers:
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Fill each pepper with the meat and rice mixture, pressing gently but don’t overfill (rice will expand).
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Place stuffed peppers upright in a large, deep pot or Dutch oven.
4. Make the Tomato Sauce:
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In a skillet, heat olive oil or butter over medium heat.
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Sauté onion and garlic until soft.
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Stir in paprika, then add crushed tomatoes, water (or broth), salt, pepper, and sugar (if using).
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Bring to a simmer.
5. Cook the Peppers:
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Pour the tomato sauce over and around the stuffed peppers in the pot.
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Cover and simmer gently for 45–60 minutes, until peppers are tender and filling is cooked through.
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Check occasionally; add more water if needed to keep peppers partly submerged.
🍽️ Serving Suggestions:
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Serve hot with a generous dollop of sour cream on top or on the side.
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Accompany with crusty bread or mashed potatoes.
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Garnish with fresh parsley.
🔄 Variations:
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Add smoked sausage or bacon bits to the filling for extra flavor.
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Use quinoa or bulgur instead of rice for a twist.
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For a vegetarian option, stuff peppers with a mix of cooked lentils, rice, and vegetables.