hungarian stuffed peppers

Hungarian Stuffed Peppers - or Töltött Paprika - are the perfect hearty meal. Made from fresh green peppers stuffed with a seasoned rice and pork blend, these peppers cook in a delicious homemade tomato sauce and can be served with bread or potatoes!

Hungarian Stuffed Peppers (Töltött Paprika)

cubanelle peppers bell peppers

white rice

pork

salt (more

pepper

celery

onion onion

banana peppers (optional)

oz crushed tomatoes (1/2 can)

water (approx.)

sugar

butter

flour

water

Wash the peppers, cut the top off, and...

Wash the peppers, cut the top off, and remove the middle section including seeds. Give the peppers a second rinse to remove the rest of the seeds.

Wash the rice and add it to a...

Wash the rice and add it to a small pot. Add water according to package directions and cook the rice until it is half cooked. Let it cool.

In a medium-sized bowl, combine the ground meat,...

In a medium-sized bowl, combine the ground meat, rice, egg, salt to taste, and black pepper to taste. Mix well.

Stuff the green peppers with the meat-rice-mixture. If...

Stuff the green peppers with the meat-rice-mixture. If there is any left, you can form meatballs.

Wash the celery stick and the banana peppers...

Wash the celery stick and the banana peppers (optional). Also, peel the onion.

Place the celery stick (you can cut it...

Place the celery stick (you can cut it in half or thirds if it is too big), whole onion, and banana peppers (optional) into a large pot. Add the crushed tomatoes and 1/2 teaspoon of salt.

Add the stuffed peppers - and meatballs if...

Add the stuffed peppers - and meatballs if any - into the pot. Add sufficient water to almost fully cover the contents. In our case, that's approx. 4 cups of water. Depending on the size of your pot and the size of the peppers, it might be more or less for you.

Bring everything to a boil, then reduce the...

Bring everything to a boil, then reduce the heat to medium-low. Place a lid on the pot and let it simmer for around 1.5 hours. You can turn the peppers a couple of times during this time.

Once the stuffed peppers are soft, remove them...

Once the stuffed peppers are soft, remove them from the pot. Also remove the celery stick, onion, and hot peppers and squeeze out the juice. If it's too hot to touch them with your hands, you can place the vegetables in a strainer and then press down with a fork or spoon to squeeze the juice out. Discard the squeezed celery, onion, and banana peppers.

In a small pot, make a light roux...

In a small pot, make a light roux by melting one tablespoon of butter and adding the flour to it. Mix well with a wooden spoon until there are no flour lumps left and sauté the mixture until lightly brown. Add approx. two tablespoons of water to the roux and mix thoroughly.

Add the roux to the pot of tomato...

Add the roux to the pot of tomato sauce and whisk well. Bring the tomato sauce to a low boil and whisk regularly until there are no lumps left. Let the sauce simmer for a few minutes until it has thickened. Add a pinch of sugar and salt to taste.

Placed the stuffed peppers (and meatballs) back in...

Placed the stuffed peppers (and meatballs) back in the pot of tomato sauce. Let them simmer for 2-3 minutes. You can serve the stuffed peppers with potatoes and/or bread.

A Hungarian classic summer dish - paprika peppers with with ground beef, rice and paprika spice. Cooked in a delicious tomato passata sauce. Summer comfort food - Hungarian Stuffed Peppers (töltött paprika)

Hungarian Stuffed Peppers (töltött paprika)

6-8 Hungarian Yellow

ground meat (usually pork)

rice (parboiled)

onion (diced)

garlic (minced)

sweet paprika powder

salt and pepper

Passata Tomato Puree ((tomato sauce))

tomato paste

bay leaves

Vegeta seasoning

Preheat oven to 325°F/160°C

In a medium saucepan, add 2 tablespoons of oil and fry the onions for about 3 minutes. Add the garlic and fry for another minute. When the onions are caramelized and starting to brown, remove from heat and place in a large bowl.

In a small saucepan, parboil the rice. Add 2 cups of water to the rice and bring to a boil, allowing to boil for about 5 minutes. Drain, rinse with cold water and add the the large bowl with onions.

To the large bowl, add the ground meat, 1 egg, 1 teaspoon of salt, 1 generous teaspoon of paprika, and 1 teaspoon of black pepper. Using your hands, mix the ingredients together until evenly mixed.

Hungarian Pepper Stuffing

Cut the ends off the peppers and remove the seeds. Using your hands, gently stuff the peppers with the meat mixture. With any leftover meat, roll them into meat balls. Place the peppers and extra meatballs in a deep baking tray. It needs to be deep enough to allow the sauce to completely cover the peppers as they cook.

Making Hungarian Stuffed Peppers

Using the same medium saucepan as you used for frying the onions, heat 3 tablespoons of oil. When oil is hot, add 3 tablespoons of flour to make a roux. Fry together over medium heat for 2 minutes. Add 1 tablespoon tomato paste to the roux and fry for another minute.

Slowly add the tomato puree to the roux mixture, while mixing the entire time to smooth out any lumps. Rinse out the tomato puree jar, filling it about halfway with water, shake and pour into the saucepan.

Add 2 bay leaves, salt and pepper to taste. I always add Vegeta seasoning to the sauce for a richer flavor. Taste the sauce. If it is too tart, add 1 tablespoon of sugar.

Pour the hot tomato sauce over the stuffed paprika peppers, ensure they are completely covered. If they are not fully covered, you can add some hot water to the mix until it's covered.

Place the stuffed paprika peppers into the oven for about 1½ - 2 hours. If you see the peppers rising up and starting to burn, cover with foil. The cooking time depends on the size and thickness of the pepper, meat and rice. Check at the 90 minute mark and decide if it needs more time.

Serve the pepper in a bowl or plate with plenty of sauce. Enjoy with generous dollop of sour cream and freshly chopped parsley.

Hungarian Pepper Roux (thickener)

Hungarian Stuffed Peppers (töltött paprika) Video

Passata

Preheat oven to 350°F/180°C

Using the same medium saucepan as you used for frying the onions, heat 3 tablespoons of oil. When oil is hot, add 3 tablespoons of flour to make a roux. Fry together over medium-low heat for 2 minutes. Add 1 tablespoon tomato paste to the roux and fry for another minute.

Add 2 bay leaves, salt and pepper to taste. Add Vegeta seasoning to the sauce for a richer flavor. Taste the sauce. If it is too tart, add 1 tablespoon of sugar.

Pour the hot tomato sauce over the stuffed paprika peppers, and cover with foil.

Place the stuffed paprika peppers into the oven for about 1-1½ hours. The cooking time depends on the size and thickness of the pepper, meat and rice. Check at the 60 minute mark and decide if it needs more time.

https://www.youtube.com/watch?v=V_HrE-csspM

Hungarian Stuffed Peppers (töltött paprika) is one of my favorite summer dinner recipes. Sweet Paprika Peppers stuffed with meat and rice, baked in a tomato sauce. An easy Hungarian recipe your whole family will love!

Click for recipe tips: https://petersfoodadventures.com/hungarian-stuffed-peppers/

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