Hungarian Stuffed Peppers in Tomato Sauce (Töltött Paprika)

Ingredients

• 8–10 bell or Hungarian wax peppers, tops removed, seeds discarded

Filling

• 500 g ground pork or mixed beef–pork
• 100 g rice (uncooked)
• 1 small onion, finely chopped
• 1 egg
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp sweet paprika

Tomato Sauce

• 1 tbsp oil or lard
• 1 tbsp flour
• 1 tbsp sweet paprika
• 800 ml tomato passata or crushed tomatoes
• 300–500 ml water
• 1–2 tbsp sugar (to taste)
• Salt, to taste

Instructions

1. Mix all filling ingredients. Stuff peppers loosely.
2. Heat oil, add flour, cook briefly. Remove from heat, stir in paprika.
3. Add tomatoes and water, season with salt and sugar; bring to a simmer.
4. Place stuffed peppers into sauce.
5. Simmer gently, covered, 60–70 minutes until peppers and filling are cooked.
6. Adjust seasoning; sauce should be lightly sweet and smooth.

Serve with: boiled potatoes or fresh bread.