🧑🍳 Instructions:
- Prepare the peppers:
- Wash and deseed the green peppers, then cut them into rings or strips.
- You can blanch them briefly in boiling water for 2–3 minutes to soften (optional but recommended for easier layering).
- Cook the onion:
- Heat oil or lard in a skillet.
- Sauté the diced onion until translucent.
- Add the paprika, stir for 10 seconds, and remove from heat.
- Mix the sour cream layer:
- In a bowl, whisk together sour cream, eggs, salt, and pepper.
- Assemble the casserole:
- Preheat oven to 180°C / 350°F.
- Grease a medium baking dish.
- Layer in this order:
- Half of the rice (or potato slices)
- Half of the pepper rings
- Half of the sliced sausage
- Half of the sautéed onions
- Half of the sour cream mixture
- Repeat the layers, ending with sour cream on top.
- Bake:
- Bake uncovered for about 30–35 minutes, until the top is set and lightly golden.
- If using cheese, sprinkle it on top during the last 10 minutes of baking.
- Serve:
- Let it rest for 5–10 minutes before slicing.
- Serve warm with fresh bread and a crisp salad or pickles on the side.
This dish has that cozy layered structure Hungarians love (similar to rakott krumpli), but with a beautiful sweet pepper aroma and smoky sausage flavor. 🫑🔥
Would you like me to include a vegetarian version (skipping sausage, maybe adding a paprika-spiced mushroom or bean layer) for a lighter alternative?