Hungarian Stuffed Peppers Recipe🇭🇺.

👩‍🍳 Instructions:

1. Prepare the Peppers:
   • Wash and core the peppers, carefully removing seeds without breaking them. Set aside.
2. Make the Filling:
   • In a bowl, mix ground meat, rice, onion, garlic, egg, paprika, salt, and pepper until well combined.
   • Gently stuff the peppers with this mixture, leaving a bit of space at the top (rice expands while cooking).
3. Cook the Peppers:
   • In a large pot, heat the broth and tomato purée.
   • Place stuffed peppers upright into the pot. If you have leftover meat filling, form small meatballs and add them to the pot too.
   • Simmer over medium heat for about 30–40 minutes, until peppers and filling are fully cooked.
4. Prepare the Paprika Roux (Rántás):
   • In a separate pan, heat oil or lard. Add chopped onion and sauté until golden.
   • Stir in flour, cook for 1 minute, then add paprika quickly (don’t burn it).
   • Slowly whisk in some hot broth from the pot to create a smooth mixture, then pour it back into the pot.
5. Finish the Dish:
   • Stir well and let it simmer for another 5–10 minutes until sauce thickens.
   • Adjust seasoning with salt, pepper, and sugar to taste.

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🍽️ Serving Suggestion:

Serve hot with fresh crusty bread or Hungarian nokedli (dumplings) on the side. The rich tomato-paprika sauce is perfect for dipping!

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Would you like me to include a variation with sauerkraut (savanyú káposztás töltött paprika) for a tangier, winter-style version? That’s another very traditional Hungarian twist.