Hungarian Stuffed Peppers Recipe – Hungarian Special
Hungarian Stuffed Peppers (Töltött Paprika) are a beloved comfort food made with sweet bell peppers filled with a savory mix of ground pork and rice, all simmered gently in a lightly sweet tomato sauce. This classic dish brings together rich flavors and hearty textures, making it a nostalgic favorite across generations.
- Prep Time20 min
- Cook Time1 hr
- Total Time1 hr 20 min
Hungarian Stuffed Peppers Ingredients:
- 6 medium yellow or red bell peppers
- 500g (1.1 lbs) ground pork (or beef/pork mix)
- 1/2 cup uncooked white rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- 1 tsp sweet Hungarian paprika
- Salt and black pepper, to taste
For the Tomato Sauce:
- 2 tbsp oil or butter
- 2 tbsp flour
- 2 cups tomato purée or passata
- 1–2 tsp sugar (to taste)
- Salt and pepper, to taste
- 1–2 cups water or stock (to adjust sauce consistency)
Prepare the Peppers:
Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse and set aside.
Make the Filling:
In a bowl, mix the ground meat, rice, onion, garlic, egg, paprika, salt, and pepper. Mix until well combined but don’t overwork.
Stuff the Peppers:
Fill each pepper with the meat mixture, pressing gently to pack without overfilling.
Start the Sauce:
In a large pot or Dutch oven, heat oil or butter. Stir in flour to make a light roux. Cook for 1–2 minutes, then slowly whisk in the tomato purée. Add sugar, salt, pepper, and enough water or stock to thin the sauce slightly.
Simmer:
Place the stuffed peppers upright in the sauce. Cover and simmer gently for 45–60 minutes, until the rice and meat are fully cooked and the peppers are tender.
Serve:
Serve warm with crusty bread, boiled potatoes, or a dollop of sour cream.
Recipe Notes :
Meat Choice : Ground pork is traditional, but beef, veal, or a blend works too.
Rice Tip : Parboil the rice for a few minutes if you want to ensure it’s fully cooked.
Sauce Sweetness : Hungarian tomato sauce often has a hint of sweetness; adjust sugar to your taste.
No-Waste : Use the pepper tops in the sauce or chop them into soups later.
Freezer-Friendly : Freeze stuffed peppers (before or after cooking) in sauce-safe containers for future meals.
