Keep the pepper tops (they’re traditional and prevent filling from escaping).
2. Make the Filling
In a bowl, mix:
Ground meat
Rice
Onion
Garlic
Egg
Paprika
Salt & pepper
Mix well until sticky.
3. Stuff the Peppers
Stuff peppers loosely (rice needs space to expand).
Place pepper caps back on top.
Form remaining filling into small meatballs (optional, but traditional!).
4. Start the Sauce
Heat oil/lard in a pot.
Add flour, stir to make a light roux.
Remove from heat, stir in paprika.
Stir in tomato paste and slowly add broth to make a smooth sauce.
5. Simmer
Place stuffed peppers and meatballs into the sauce.
Add sausage and tomatoes if using.
Add sugar and salt to taste.
Simmer low and slow for 45–60 minutes, until peppers are soft and rice is cooked.
Don’t boil hard or peppers will burst.
6. Finish the Sauce
Taste and adjust:
More salt
More sugar (Hungarians like a tiny sweetness)
More paprika for depth
Sauce should be thick, smooth, and slightly sweet-tangy.
🍽️ Serve With
Traditionally served with:
Mashed potatoes
Boiled potatoes
Bread dumplings
Buttered nokedli
Spoon lots of sauce over everything! 🤤
❤️ Authentic Notes
Hungarian peppers are pale yellow, thin-skinned, slightly sweet — ideal.
Pork is most traditional; beef makes it heavier.
Sauce should be paprika-forward, not acidic.
Sugar balances tomato — don’t skip it.
🍽️ Variations
Paprika Cream Sauce
Add 1/2 cup sour cream at the end — silky and rich.
Vegetarian
Replace meat with:
Rice + grated vegetables
Mushrooms
Lentils
Oven-Baked Version
Bake covered at 180°C / 350°F for 1 hour.
🤤 Why It’s Beloved
It’s:
Homestyle
Hearty
Flavorful
Iconic
Grandma-approved
Every Hungarian family has their own version!
If you want, I can give you: ✔️ A printable recipe card ✔️ Facebook-style post (short/viral) ✔️ Authentic Chicken Paprikash to serve on the side ✔️ A Hungarian dessert to pair with it
