Wash peppers, cut off tops, and carefully remove seeds. Reserve the tops to use as “lids.”
Prepare Filling:
In a bowl, mix ground meat, uncooked rice, onion, egg, paprika, salt, and pepper until well combined.
Stuff peppers loosely with mixture (rice will expand as it cooks).
Make the Sauce:
In a large pot, melt lard/oil. Stir in flour to make a light roux.
Remove from heat, add paprika, then slowly whisk in tomato purée and water/broth.
Return to heat, bring to a simmer, and season with salt, pepper, and sugar.
Cook the Peppers:
Gently place stuffed peppers in the simmering sauce.
Cover and cook over low heat for 45–60 minutes, until rice and meat are cooked through.
Stir occasionally and add more liquid if sauce gets too thick.
Serve:
Serve hot with crusty bread or a dollop of sour cream.
Traditionally paired with a slice of fresh white bread to soak up the sauce.
🍽 Tips for Authentic Flavor
Hungarian wax peppers are preferred for their slightly tangy flavor — bell peppers will work if you can’t find them.
Use lard for the sauce if you want an authentic taste.
Add a few smoked sausages or cabbage leaves into the pot for extra depth of flavor.
Would you like me to also include the classic version with whole stuffed cabbage leaves cooked alongside the peppers (another very traditional way Hungarians make this dish)?
