Prepare the Peppers: Wash and core the peppers by removing the tops and seeds. Set aside.
Make the Filling: In a large bowl, combine the ground meat, uncooked rice, onion, garlic, egg, paprika, salt, pepper, and parsley. Mix until well combined but don’t overmix.
Stuff the Peppers: Fill each pepper with the meat mixture. Don’t pack too tightly — the rice will expand while cooking. If you have leftover meat, roll it into small meatballs and cook them along with the peppers.
Make the Paprika Tomato Sauce: In a large pot, heat oil over medium heat. Stir in flour and cook until lightly golden. Remove from heat, add paprika (this prevents it from burning), then whisk in tomato sauce and water gradually until smooth. Return to heat, bring to a simmer, and season with sugar, salt, and pepper.
Cook the Stuffed Peppers: Gently place the stuffed peppers and any meatballs into the sauce. Cover and simmer over low heat for about 1 hour, until the rice and meat are fully cooked. Stir gently occasionally to prevent sticking.
Adjust Seasoning & Serve: Taste and adjust seasoning as needed. The sauce should be rich, tangy, and slightly sweet.
🍽️ Serving Suggestions
Serve warm with:
Hungarian white bread or boiled potatoes
A dollop of sour cream on top (optional but authentic!)
A sprinkle of fresh parsley
💡 Tips
Traditional Hungarian stuffed peppers use TV paprika peppers (a long, pale yellow variety). If you can’t find them, yellow or green bell peppers work great.
For extra flavor, some Hungarians add a smoked sausage piece or a touch of paprika paste into the sauce.
Would you like me to include a baked oven version (less traditional but more modern and easy to reheat)?
