6 large bell peppers (any color, traditionally light green)
1 lb (500 g) ground pork (or pork & beef mix)
1/2 cup uncooked rice
1 small onion, finely chopped
1 egg
1 teaspoon sweet paprika
Salt and black pepper to taste
Tomato Sauce:
2 tablespoons oil or lard
2 tablespoons flour
3 cups tomato puree or crushed tomatoes
1 tablespoon sugar (optional)
1 teaspoon sweet paprika
Salt to taste
2–3 cups water or broth
👩🍳 Instructions
Prepare the Peppers Cut the tops off and remove the seeds. Rinse and set aside.
Make the Filling In a bowl, combine ground meat, uncooked rice, onion, egg, paprika, salt, and pepper. Mix well.
Stuff the Peppers Fill each pepper about 3/4 full (the rice will expand). If you have leftover filling, shape into small meatballs.
Prepare the Sauce In a large pot, heat oil. Stir in flour and cook lightly (do not brown). Add paprika quickly, then pour in tomato puree and water/broth. Stir until smooth. Add salt and sugar.
Cook Place stuffed peppers (and meatballs) into the sauce. Bring to a gentle boil, then reduce heat and simmer covered for about 45–60 minutes, until rice and meat are cooked through.
Serve Serve hot with extra sauce spooned over the top. Traditional Hungarian style pairs well with fresh bread or mashed potatoes.
💡 Tip
For a more authentic flavor, use Hungarian sweet paprika and add a small pinch of hot paprika if you like a little heat.
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