Best Hungarian stuffed pepper recipe

Many nations have their own stuffed pepper recipes. If you were to put the stuffed peppers of all the nations side by side, you would find it hard to imagine that they have anything in common, they are so different.

Hungarian stuffed peppers are actually stuffed with minced meat and rice, cooked in a tomato sauce. The essence of Hungarian stuffed peppers is that the peppers are cooked until tender and juicy. The combination of sweet tomatoes, fragrant paprika and meat creates a smell and flavor beyond compare. It is a very simple dish that does not need to be over-seasoned, but should be left to the flavors of the ingredients to dominate. For this recipe, use sweet Hungarian paprika, either from Kalocsa or Szeged.

This dish is a must in summer, when you can use fresh tomatoes, but you can also make it with canned ones. It is often served with boiled potatoes, but you can also serve it with sour cream and crusty bread. Read on for the best Hungarian stuffed pepper recipe!

Hungarian stuffed pepper - Töltött paprika

Hungarian stuffed pepper is a real comfort food that is regularly on the menu in most Hungarian households. It is cooked in a thick tomato sauce and gets its characteristic flavor from Hungarian paprika. We show you the basic recipe that you can easily make anytime!

Prep Time 30

Cook Time 1

Total Time 1 30

Course Main Course

Cuisine Hungarian

Servings 4 people

Calories 320 kcal

Ingredients

8 Hungarian wax peppers or bell peppers
1 lb minced meat pork, chicken or turkey
1/2 cup rice
1 egg
1 onion
2 cloves of garlic
2 stalks of celery
1 tbsp sweet Hungarian paprika
24.5 oz passata
3 tbsp flour
2 cups water
1/4 cup sugar
oil
salt and pepper to taste
sour cream and bread for serving

Instructions

Sauté the finely chopped onion until translucent.
Put the minced meat in a bowl, add the rice, the garlic, the sautéed onion and the egg. Season with salt and pepper to taste. Mix well using your hands.
Cut the ends of the peppers and remove the seeds. Stuff the peppers with the mixture using your hands. If there is any mixture left over, roll them into small meatballs.
Pour a little oil into a large saucepan and when it is hot enough, add 3 tablespoons of flour to make a roux. The saucepan needs to be deep enough to allow the sauce to completely cover the peppers as they cook.
Add the passata, the Hungarian paprika, the sugar and the water to the roux while mixing the entire time to smooth out any lumps.
Season with salt and pepper to taste.
Add the celery, the stuffed peppers and meatballs to the sauce and cook for 50-60 minutes on medium heat.
Serve with sour cream and fresh bread.