🇭🇺 Hungarian Stuffed Peppers (Töltött Paprika)
🧺 Ingredients
For the Stuffed Peppers:
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6 Hungarian yellow wax peppers or bell peppers (or a mix)
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1 lb (450 g) ground pork (or beef/pork mix)
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½ cup (100 g) uncooked rice
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1 small onion, finely chopped
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1 egg
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1 clove garlic, minced
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1 tsp sweet Hungarian paprika
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Salt & pepper to taste
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Optional: chopped parsley
For the Tomato Sauce:
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2 tbsp oil or lard
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2 tbsp flour (for thickening)
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1 ½ tbsp sweet Hungarian paprika
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1 can (14 oz / 400 g) crushed or pureed tomatoes
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2–3 cups water or broth (as needed)
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1 tsp sugar
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Salt to taste
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Optional: 1 bay leaf
👩🍳 Instructions
1. Prepare the Peppers
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Wash the peppers.
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Cut off the tops and remove the seeds and membranes.
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Keep the tops if you want to use them as “lids.”
2. Prepare the Filling
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In a bowl, mix:
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Ground pork
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Uncooked rice
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Finely chopped onion
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Garlic
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Egg
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Paprika
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Salt and pepper
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Mix thoroughly until well combined (but don’t overwork it).
3. Stuff the Peppers
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Gently fill each pepper with the meat mixture.
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Don’t pack them too tightly — the rice needs room to expand.
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You can also form small meatballs from extra filling and cook them in the sauce.
4. Make the Tomato Sauce
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In a pot, heat oil or lard over medium heat.
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Add flour and stir constantly to make a light roux (don’t brown it).
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Add paprika (off the heat to avoid burning), then quickly stir in the tomatoes.
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Add water or broth gradually to thin it out into a light sauce.
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Season with salt, sugar, and bay leaf (if using).
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Bring to a simmer.
5. Cook the Stuffed Peppers
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Carefully place the stuffed peppers (and meatballs, if any) into the sauce.
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The sauce should mostly cover the peppers.
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Cover and simmer gently for 45–60 minutes, until rice and meat are fully cooked.
6. Serve
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Traditionally served with crusty bread or boiled potatoes.
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Optional: drizzle with a bit of sour cream.
🍽️ Tips
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Hungarian wax peppers are authentic and have a distinct flavor, but bell peppers work just fine.
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For a creamier sauce, stir in a spoonful of sour cream before serving.
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You can freeze leftovers — they reheat well!
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