Prepare the peppers: Wash the peppers, cut off the tops, and remove seeds and membranes. Keep the tops if you’d like to use them as “lids.”
Make the filling:
In a large bowl, mix ground pork, rice, onion, garlic, egg, paprika, salt, pepper, and parsley.
Stuff each pepper with the mixture, pressing down gently. Don’t overpack, as rice will expand during cooking.
Tomato sauce base:
In a large pot, heat the oil or lard. Add flour and stir until light golden (roux).
Remove from heat, stir in paprika quickly (so it doesn’t burn).
Slowly whisk in tomato juice, return to heat, and bring to a gentle boil. Season with salt and sugar.
Cook the peppers:
Place the stuffed peppers upright in the sauce. If you have leftover filling, shape into meatballs and add them to the sauce too (this is very traditional!).
Cover and simmer gently on low heat for about 45–60 minutes, until rice is tender and peppers are soft.
Serve:
Traditionally served with boiled potatoes or crusty bread. Some also enjoy a dollop of sour cream on top.
🍽️ This dish is a real taste of Hungary — rich, comforting, and always better the next day once the flavors deepen!
Would you like me to also give you the oven-baked version (where the stuffed peppers are roasted in the sauce for extra flavor), or do you prefer the stovetop one like Hungarian grandmas usually make?
