Hungarian Food – Layered Green Pepper and Sausage Casserole (Rakott Zoldpaprika)🇭🇺
Instructions
Prepare the peppers
Wash, core, and slice green peppers into rings or strips.
Optionally, blanch in boiling water for 2–3 minutes to soften slightly. Drain and set aside.
Cook the sausage and onions
Heat oil in a skillet over medium heat.
Sauté onions and garlic until soft. Add sausage slices and cook until lightly browned. Stir in paprika, salt, and pepper.
Prepare the egg-sour cream mixture
In a bowl, whisk together eggs and sour cream. Season lightly with salt and pepper.
Assemble the casserole
Preheat oven to 350°F (175°C).
In a greased baking dish, layer half the peppers, then half the sausage mixture, and optionally half the cooked rice.
Pour a portion of the egg-sour cream mixture over the layer.
Repeat layers with remaining ingredients, finishing with a top layer of peppers.
Sprinkle grated cheese over the top if using.
Bake
Bake uncovered for 30–40 minutes, or until the casserole is set and lightly golden on top.
Serve
Let cool slightly before slicing. Serve warm with crusty bread or a green salad.
🌟 Tips
Sausage options: Use Hungarian kolbász for authentic flavor or any smoked sausage you like.
Rice layer: Makes the dish more filling; you can omit if you prefer a lighter version.
Make-ahead: Assemble the casserole a few hours ahead and bake when ready—it enhances the flavors.
Ashley, I can also give you a slightly quicker stovetop version of Rakott Zöldpaprika if you want something ready in under 45 minutes while keeping all the traditional flavors. Do you want me to share that?
