Here’s a classic Hungarian Stuffed Peppers (Töltött Paprika) recipe, just the traditional way—rich, comforting, and perfect with mashed potatoes or fresh bread.
1 tsp sugar (optional, traditional if tomatoes are acidic)
Instructions
Prepare the peppers Wash peppers, carefully remove stems and seeds. Set aside.
Make the filling In a bowl, mix ground meat, rice, onion, egg, paprika, salt, pepper, garlic, and oil. Mix gently until combined.
Stuff the peppers Fill each pepper loosely (rice expands during cooking). Any extra filling can be shaped into meatballs.
Start the sauce In a large pot, heat oil or lard over medium heat. Add flour and stir until lightly golden. Remove from heat, stir in paprika (important so it doesn’t burn).
Build the sauce Gradually whisk in tomato sauce and water/broth. Return to heat, season with salt and sugar if using.
Cook the peppers Gently place stuffed peppers (and meatballs if any) into the sauce. Cover and simmer on low heat for 60–70 minutes, turning peppers once halfway.
Final taste Adjust seasoning. Sauce should be silky and paprika-forward, not thick like gravy.
Serving (Very Important 🇭🇺)
Serve hot, generously spooned with sauce
Traditionally paired with:
Mashed potatoes 🥔
Boiled potatoes
Fresh crusty bread
Tips from Hungarian Kitchens
Always use sweet Hungarian paprika, never smoked or hot for the classic version
Pork gives the most authentic flavor
The sauce should be smooth and lightly tangy, not heavy
If you want, I can also give you:
✅ Grandma-style version with sour cream
✅ Oven-baked variation
✅ Slow cooker version
✅ Authentic Hungarian wording for posting on Facebook
