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!
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.