🇭🇺 Hungarian Stuffed Peppers in Tomato Sauce (Töltött Paprika)

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👩‍🍳 Instructions

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1. Prepare the rice

Rinse the rice and cook it halfway (about 5–6 minutes). Drain and let it cool slightly.

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2. Make the filling

In a large bowl, combine:

• ground meat
• half-cooked rice
• onion
• garlic
• egg
• salt, pepper, paprika, marjoram

Mix well until fully combined.

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3. Prepare the peppers

Wash the peppers and carefully remove the tops and seeds.

Fill each pepper loosely with the meat mixture (don’t pack too tightly, as rice expands).

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4. Make the tomato sauce

In a large pot:

1. Heat oil
2. (Optional) Add flour and stir briefly to make a light roux
3. Add tomato passata and water
4. Add sugar, salt, pepper

Simmer for 10 minutes.

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5. Cook the stuffed peppers

Place the filled peppers gently into the sauce.

Cover and simmer on low heat for 45–60 minutes, stirring occasionally so they don’t stick.

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6. Final adjustment

Taste the sauce and adjust:

• More sugar if too acidic
• More salt if needed
• Add water if too thick

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🍽️ Serving Suggestions

Töltött paprika are usually served with:

• Fresh white bread 🍞
• Boiled potatoes 🥔
• Extra tomato sauce spooned on top
• Sometimes sour cream on the side

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💡 Tips for Best Flavor

✔ Use slightly sweet, ripe peppers for authentic taste
✔ Don’t overpack the filling—rice needs space to expand
✔ The sauce should be slightly sweet and tangy, not sour
✔ It tastes even better the next day after resting
✔ Traditional Hungarian versions often include a little lard for deeper flavor