hungarian Stuffed Peppers In Tomato Sauce recipe

Hungarian Stuffed Peppers in Tomato Sauce (Töltött Paprika)

Hungarian stuffed peppers are a comforting classic made with sweet peppers filled with seasoned meat and rice, then gently simmered in a rich tomato sauce. They are traditionally served with bread or boiled potatoes to soak up the flavorful sauce.

Ingredients

For the stuffed peppers:

• 6–8 Hungarian wax peppers or sweet peppers
• 500 g (about 1 lb) ground pork (or a pork/beef mixture)
• ½ cup uncooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon sweet paprika
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 tablespoons chopped parsley (optional)

For the tomato sauce:

• 2 tablespoons oil
• 2 tablespoons flour
• 2 tablespoons sweet paprika
• 700–800 ml (about 3 cups) tomato passata or crushed tomatoes
• 2 cups water or broth
• 1–2 teaspoons sugar (optional, to balance acidity)
• Salt and pepper to taste
• 1 bay leaf (optional)

Instructions

1. Prepare the peppers
   • Wash the peppers and cut off the tops.
   • Remove the seeds and inner membranes.
   • Keep the tops if you want to use them as “lids.”
2. Make the filling
   • Mix the ground meat, uncooked rice, onion, garlic, egg, paprika, salt, pepper, and parsley.
   • Fill each pepper loosely (the rice will expand as it cooks).
3. Prepare the tomato sauce
   • Heat oil in a large pot.
   • Stir in flour and cook briefly to make a light roux.
   • Remove from heat and mix in paprika.
   • Slowly add tomato passata and water while stirring to avoid lumps.
   • Season with salt, pepper, sugar, and bay leaf.
4. Cook the peppers
   • Place stuffed peppers upright in the sauce.
   • If you have leftover filling, shape it into small meatballs and add them to the pot.
   • Simmer gently, covered, for about 45–60 minutes, until the meat is cooked and the rice is tender.
5. Serve
   • Serve hot with extra tomato sauce over the top.
   • Traditionally enjoyed with boiled potatoes, fresh bread, or a dollop of sour cream.

Tips for the best flavor

• Use sweet Hungarian-style peppers if available for the most authentic taste.
• Do not overpack the peppers—the rice needs room to expand.
• Let the dish rest for 10–15 minutes before serving; the flavors become even better.

This dish is even more flavorful the next day after the sauce and filling have had time to meld.