Absolutely! Here’s a classic Hungarian Stuffed Peppers (Töltött Paprika) recipe—rich, comforting, and perfect in a tomato sauce.
Ingredients (serves 4–6)
- 6–8 medium bell peppers (preferably green or red)
- 500 g (1 lb) ground pork, or a mix of pork and beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 100 g (1/2 cup) rice, uncooked
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sweet Hungarian paprika
- 1/2 teaspoon smoked paprika (optional)
- 2 tablespoons vegetable oil
- 500 ml (2 cups) tomato puree or passata
- 250 ml (1 cup) water or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1 tablespoon sour cream (optional, for serving)
Instructions
- Prepare the peppers:
- Wash peppers, cut off the tops and remove seeds and membranes. Keep the tops to use as lids.
- Blanch peppers in boiling water for 2–3 minutes to soften slightly (optional, makes stuffing easier).
- Make the filling:
- In a bowl, mix the ground meat, chopped onion, garlic, rice, egg, salt, pepper, and paprika until well combined.
- Stuff the peppers:
- Fill each pepper with the meat mixture, leaving a little space at the top for rice expansion.
- Place the tops back on as lids (optional).
- Prepare the tomato sauce:
- In a large pot or deep skillet, heat oil. Add tomato puree, water (or broth), sugar, and a pinch of salt and pepper. Bring to a gentle simmer.
- Cook the stuffed peppers:
- Place stuffed peppers upright in the sauce. Cover and simmer gently for 35–45 minutes, until peppers are tender and meat is cooked through.
- Stir the sauce occasionally, spooning it over the peppers to keep them moist.
- Serve:
- Serve hot with a spoonful of sauce. Optionally, add a dollop of sour cream on top.
- Great with fresh bread or mashed potatoes.
✨ Tips:
- Use long, thick-walled peppers so they hold the filling better.
- Don’t overstuff—rice expands while cooking.
- Simmer gently; high heat can burst the peppers.
If you want, I can also give you a shortcut slow cooker version that makes these stuffed peppers super tender and flavorful with almost no effort.
Do you want me to do that?
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