Here is JUST the recipe, clean and authentic, for Hungarian Stuffed Peppers in Tomato Sauce (Töltött Paprika):

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🇭🇺 Hungarian Stuffed Peppers in Tomato Sauce

Ingredients (6–8 peppers)

Stuffing:

• 6–8 Hungarian sweet peppers (or bell peppers)
• 1 lb (450 g) ground pork or beef
• 1/2 cup uncooked rice
• 1 small onion, finely chopped
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp sweet paprika

Tomato Sauce:

• 2 tbsp oil
• 2 tbsp flour
• 1 tbsp paprika
• 1 can (400 g) crushed tomatoes or 2 cups tomato juice
• 4–5 cups water or broth
• 1–2 tsp sugar (to taste)
• Salt to taste

Optional:

• 2–3 extra meatballs from leftover filling

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Instructions

1. Prepare the peppers

1. Cut off tops; remove seeds.
2. Rinse and set aside.

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2. Make the meat filling

Mix in a bowl:

• Ground meat
• Rice
• Onion
• Egg
• Salt, pepper, paprika

Stuff peppers tightly.
Form any leftover filling into small meatballs.

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3. Make the tomato base

1. Heat oil in a pot.
2. Add flour → stir 1 minute (light roux).
3. Remove from heat → stir in paprika.
4. Add tomatoes + 4–5 cups water/broth; whisk smooth.
5. Add salt and a little sugar.
6. Return pot to heat and bring to a simmer.

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4. Cook the stuffed peppers

1. Gently place stuffed peppers (and meatballs) into the tomato sauce.
2. Cover and simmer 45–60 minutes, until rice and meat are fully cooked.
3. Taste sauce and adjust salt/sugar.

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Serve With

• Fresh bread
• Mashed potatoes
• Noodles
• Sour cream (optional)

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If you want the oven-baked version, spicy paprika version, or creamy tomato version, just tell me!