Hungarian Stuffed Peppers

🇭🇺 Hungarian Stuffed Peppers

Töltött Paprika

Ingredients

Peppers & Filling

• 6–8 green bell peppers (or Hungarian wax peppers)
• 1 lb (450 g) ground pork or beef (or mix)
• ½ cup uncooked rice
• 1 small onion, finely chopped
• 1 clove garlic, minced (optional)
• 1 tsp sweet Hungarian paprika
• Salt & black pepper, to taste

Tomato Sauce

• 2 tbsp oil or lard
• 2 tbsp all-purpose flour
• 2 tbsp sweet Hungarian paprika
• 3 cups tomato passata or crushed tomatoes
• 1 cup water or broth
• 1 tsp sugar (to taste)
• Salt, to taste

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Instructions

1. Wash peppers, remove tops, and discard seeds.
2. In a bowl, mix ground meat, rice, onion, garlic, paprika, salt, and pepper.
3. Stuff peppers loosely (rice expands during cooking).
4. Arrange peppers upright in a wide pot.

Sauce
5. Heat oil in a pan, stir in flour until lightly golden. Remove from heat and add paprika.
6. Add tomato passata and water, whisking smooth. Season with sugar and salt.
7. Pour sauce over peppers until mostly covered.

Cook
8. Bring to a gentle simmer, cover, and cook 60–70 minutes, turning peppers once.

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Serving

• Serve hot with boiled potatoes or bread
• Often served with extra sauce spooned on top
• Even better the next day 🇭🇺❤️

If you want the grandma-style version with meatballs in the sauce (very traditional), I can share that too 😊