In a large pot, melt butter or heat oil over medium heat.
Add the tomato purée, water or beef broth, sugar, paprika, salt, and black pepper. Stir well and bring to a gentle simmer.
Step 4: Cook the Stuffed Peppers
Carefully place the stuffed peppers upright into the pot, ensuring they are mostly submerged in the sauce.
Cover and simmer on low heat for about 45-60 minutes, or until the peppers are tender and the rice is fully cooked. Occasionally spoon sauce over the peppers.
Step 5: Serve and Enjoy
Remove from heat and let the dish rest for a few minutes.
Serve hot, drizzled with extra sauce and a dollop of sour cream if desired.
Variations & Tips
Meat Options: While pork is traditional, you can use beef, turkey, or even a vegetarian mixture with mushrooms and lentils.
Rice Alternatives: For a low-carb version, substitute rice with cauliflower rice.
Adding Smokiness: A small amount of smoked paprika or a smoked ham hock added to the sauce can enhance the flavor.
Make it Spicy: Add a pinch of cayenne or diced hot peppers to the filling.
How to Store & Reheat
Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Stuffed peppers freeze well! Store in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
Reheating: Warm in a saucepan over medium heat or microwave in short intervals, adding extra sauce if needed.
Pairing Suggestions
Hungarian Stuffed Peppers are delicious on their own but can be served with:
A side of crusty bread
A light cucumber salad with dill and sour cream
Mashed potatoes for a heartier meal
Final Thoughts
Hungarian Töltött Paprika is a dish full of history, warmth, and comforting flavors. Whether you’re making it for the first time or carrying on a family tradition, this recipe is sure to become a favorite. Give it a try and enjoy a taste of Hungary in your own kitchen!
Let me know if you’ve tried this recipe and how it turned out! 😊
