🔪 Instructions
- Prep the peppers
- Wash peppers, cut off tops, and remove seeds carefully. Set aside.
- Make the filling
- In a bowl, mix ground meat, rice, onion, garlic, egg, paprika, salt, pepper, and parsley until well combined.
- Stuff each pepper loosely (rice will expand as it cooks).
- Make the tomato sauce base
- In a large pot, heat oil/lard.
- Add flour, stirring constantly to make a light roux.
- Remove from heat briefly, stir in paprika.
- Slowly whisk in tomato juice until smooth.
- Return to heat, season with sugar and salt. Bring to a simmer.
- Cook the peppers
- Gently place stuffed peppers into the sauce.
- Cover and simmer on low heat for 45–60 minutes, until peppers are tender and rice is cooked.
- Serve
- Serve hot with fresh bread or over mashed potatoes.
- Some like a dollop of sour cream on top.
✨ Tips & Variations:
- In Hungary, sometimes a few small meatballs are shaped with leftover filling and cooked alongside the peppers.
- Using Hungarian wax peppers gives the dish its authentic flavor, but bell peppers work well too.
- The sauce should be rich but slightly tangy—add more sugar if tomatoes are too acidic.
Would you like me to also share a grandma-style baked version (where the peppers cook slowly in the oven instead of simmering on the stove)?
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