Hungarian Stuffed Peppers (töltött paprika)

Instructions:

1. Prepare the peppers:
   • Wash and hollow out the peppers by removing stems and seeds. Keep them whole for stuffing.
2. Make the filling:
   • In a bowl, combine ground pork, rice, onion, garlic, egg, paprika, salt, pepper, and parsley. Mix well until fully combined.
3. Stuff the peppers:
   • Fill each pepper with the meat-rice mixture, but don’t pack too tightly (rice will expand as it cooks).
   • Roll leftover filling into small meatballs if you have extra.
4. Make the sauce:
   • In a pot, heat oil or butter. Stir in flour and cook for 1–2 minutes to make a light roux.
   • Slowly whisk in tomato juice and water (or broth) until smooth.
   • Season with sugar, salt, and pepper. Bring to a gentle simmer.
5. Cook the peppers:
   • Gently place the stuffed peppers (and any extra meatballs) into the sauce.
   • Cover and simmer on low heat for about 45–60 minutes, until the peppers are tender and the filling is fully cooked.
6. Serve:
   • Traditionally served with fresh bread or over boiled potatoes. Some Hungarians also add a dollop of sour cream on top.

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✨ This dish is hearty, slightly tangy from the tomato sauce, and full of rich paprika flavor — a true Hungarian comfort food!

Would you like me to also share a baked oven version of töltött paprika, instead of the classic simmered style?