Hungarian stuffed peppers in tomato sauce🇭🇺

Save

Ohhh yes 😍🌶️🇭🇺 Hungarian Stuffed Peppers in Tomato Sauce (Töltött Paprika) — a classic, hearty dish that’s comfort food at its finest! Sweet bell peppers filled with a savory meat-and-rice mixture, all simmered in a rich, slightly tangy tomato sauce. Perfect for cozy family dinners! 🍅✨

Here’s a traditional recipe:

---

🌶️ Hungarian Stuffed Peppers in Tomato Sauce (Töltött Paprika)

Ingredients (Serves 4–6):

For the Filling:

• 1 lb (450g) ground pork (or mix of pork and beef)
• ½ cup uncooked rice
• 1 medium onion, finely chopped
• 1 egg
• 1 tsp sweet Hungarian paprika
• Salt and black pepper, to taste
• 1 clove garlic, minced

For the Peppers:

• 6–8 medium bell peppers (any color, tops cut off and seeds removed)

For the Tomato Sauce:

• 1 can (15 oz / 400g) crushed tomatoes
• 1 cup water or broth
• 1 tsp sugar (optional, to balance acidity)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp paprika (sweet Hungarian)
• 1 tbsp oil or butter

Optional Garnish:

• Fresh parsley or sour cream

---

Instructions:

1. Pre-cook rice (optional):
   Cook rice for 5–7 minutes in boiling water; drain. (It will finish cooking in the peppers.)
2. Make the filling:
   In a bowl, combine ground meat, rice, chopped onion, egg, paprika, garlic, salt, and pepper. Mix until well combined.
3. Stuff the peppers:
   Fill each bell pepper with the meat-and-rice mixture. Don’t overpack; leave a little space at the top as rice will expand.
4. Prepare tomato sauce:
   In a saucepan, heat oil or butter over medium heat. Add paprika, then stir in crushed tomatoes, water/broth, sugar, salt, and pepper. Bring to a simmer.
5. Cook the stuffed peppers:
   • Place peppers upright in a deep pot or Dutch oven.
   • Pour tomato sauce over the peppers until they are mostly submerged.
   • Cover and simmer on low heat for 40–50 minutes, until peppers are tender and filling is cooked through.
6. Serve:
   Ladle sauce over peppers, garnish with fresh parsley or a dollop of sour cream. Serve hot with bread or mashed potatoes.

---

✨ Tips for Perfect Hungarian Stuffed Peppers

• Use slightly larger, firm bell peppers for easier stuffing.
• For extra flavor, sauté onions and garlic in a little oil before mixing into the filling.
• Leftovers taste amazing the next day as the flavors continue to meld.
• Can be baked in the oven at 350°F (175°C) for 40–45 minutes instead of stovetop.

---

This dish is classic Hungarian comfort food — savory, slightly tangy, and utterly satisfying. 💛

I can also give you a slow cooker version where the peppers cook gently all day — the filling comes out extra tender and juicy.

Do you want me to do that?