Here’s an authentic Hungarian Stuffed Peppers recipe – Töltött Paprika 🇭🇺🌶️
A beloved comfort dish, especially in late summer and family kitchens.
🇭🇺🌶️ Hungarian Stuffed Peppers (Töltött Paprika)
🛒 Ingredients
Peppers
- 8–10 Hungarian wax peppers or bell peppers (cored, seeds removed)
Filling
- 1 lb (450 g) ground pork (or pork & beef mix)
- ½ cup uncooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tbsp Hungarian sweet paprika
- 1 tsp salt
- ½ tsp black pepper
Tomato Sauce
- 2 tbsp oil or lard
- 1 large onion, chopped
- 2 tbsp Hungarian sweet paprika
- 2 tbsp flour
- 3 cups tomato purée or crushed tomatoes
- 2 cups water or broth
- 1 tsp sugar (traditional, optional)
- Salt to taste
- 1 bay leaf (optional)
👩🍳 Instructions
- Prepare peppers
Wash, cut tops off, remove seeds. Set aside. - Make filling
Mix meat, rice, onion, garlic, egg, paprika, salt, and pepper. - Stuff peppers
Fill loosely (rice expands during cooking). - Make sauce base
Heat oil, sauté onion until soft.
Remove from heat, stir in paprika and flour.
Add tomato purée, water, bay leaf, sugar, and salt. - Cook
Place peppers gently into sauce.
Cover and simmer on low 1–1½ hours.
Do not boil hard. - Rest
Let sit 15–20 minutes before serving.
🍽️ Serve With
- Boiled potatoes 🥔
- Bread
- Sour cream (optional)
💡 Hungarian Tips
- Even better the next day
- Traditional sauce is slightly sweet
- Often served with extra tomato sauce on the side
If you want:
✔️ Grandma-style version
✔️ Slow cooker version
✔️ Short Facebook / Pinterest post
Just tell me 😊
Related Posts:
