Hungarian Stuffed Peppers (Töltött Paprika) 🇭🇺
A beloved Hungarian comfort dish—sweet peppers filled with a savory meat-and-rice mixture, gently simmered in a light tomato-paprika sauce.
🫑 Ingredients
For the Stuffed Peppers
- 6–8 bell peppers (light green or yellow preferred)
- 1 lb (450 g) ground beef or beef & pork mix
- ½ cup uncooked rice
- 1 small onion, finely chopped
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp sweet Hungarian paprika
For the Tomato Sauce
- 2 tbsp oil
- 1 small onion, finely chopped
- 1½ tbsp sweet Hungarian paprika
- 2 tbsp flour
- 2 cups tomato sauce or crushed tomatoes
- 1–2 cups water or broth
- Salt and sugar to taste
🍲 Instructions
1. Prepare the Peppers
- Cut tops off peppers and remove seeds. Rinse and set aside.
2. Make the Filling
- In a bowl, mix ground meat, rice, onion, egg, salt, pepper, and paprika.
- Stuff peppers loosely (rice will expand).
3. Make the Sauce
- Heat oil in a large pot.
- Sauté onion until soft.
- Remove from heat, stir in paprika and flour.
- Add tomato sauce and water, stir well, season with salt and a pinch of sugar.
4. Cook
- Place stuffed peppers gently into the sauce.
- Bring to a gentle simmer, cover, and cook 60–75 minutes, turning peppers once.
🍽️ To Serve
Serve hot with:
- Boiled potatoes
- Fresh bread
- A spoon of sauce over everything
🔑 Authentic Tips
- Use Hungarian sweet paprika for real flavor 🌶️
- Do not overfill the peppers.
- The sauce should be mildly sweet and savory.
If you want, I can also provide:
- A short Facebook post version
- A Darija (Moroccan) version
- Or a baked variation
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