Here’s a traditional Hungarian Stuffed Peppers (Töltött Paprika) recipe—the classic, comforting version cooked in a lightly sweet-savory tomato sauce, just like it’s made in Hungarian homes.
🌶️ Hungarian Stuffed Peppers (Töltött Paprika)
Ingredients (Serves 4–6)
For the Peppers
- 6–8 Hungarian wax peppers or bell peppers
- 1 lb (450 g) ground meat (pork, or pork + beef mix)
- ½ cup uncooked white rice, rinsed
- 1 small onion, finely chopped
- 1 clove garlic, minced (optional but common)
- 1 teaspoon sweet Hungarian paprika
- Salt & black pepper, to taste
- 1 egg
For the Tomato Sauce
- 3 cups tomato purée or crushed tomatoes
- 1–1½ cups water or broth
- 1–2 tablespoons sugar (important for the classic Hungarian balance)
- Salt, to taste
- 1 bay leaf
Optional Thickening (Traditional)
- 1 tablespoon oil or lard
- 1 tablespoon flour
👩🍳 Instructions
1. Prepare the Peppers
- Cut off the tops and remove seeds carefully.
- Rinse and set aside.
2. Make the Filling
In a bowl, mix:
- Ground meat
- Rice
- Onion
- Garlic
- Paprika
- Salt & pepper
- Egg
Mix gently—do not overwork.
3. Stuff the Peppers
- Fill peppers about ¾ full (rice expands during cooking).
- If you have extra filling, form small meatballs—these are traditional and delicious.
4. Make the Sauce
- In a large pot, combine tomato purée, water/broth, sugar, salt, and bay leaf.
- Bring to a gentle simmer.
5. Cook
- Carefully place stuffed peppers (and meatballs, if any) into the sauce.
- Sauce should mostly cover them—add water if needed.
- Simmer 45–60 minutes, partially covered, until rice and meat are fully cooked.
6. Optional Thickening (Authentic Hungarian Finish)
- Heat oil or lard in a small pan.
- Stir in flour and cook briefly (do not brown).
- Whisk in a ladle of hot tomato sauce, then return to the pot.
- Simmer 5 more minutes until slightly thickened.
🍽️ To Serve (Very Traditional)
- Serve hot with:
- Boiled potatoes
- Fresh white bread
- Spoon plenty of the tomato sauce over everything.
🇭🇺 Hungarian Tips & Variations
- The sauce should be slightly sweet, not acidic—that’s key.
- Pork gives the most authentic flavor.
- Some families add a pinch of marjoram to the filling.
- Leftovers taste even better the next day.
⭐ Why This Dish Is Loved
- Comforting, nostalgic, and deeply Hungarian
- Perfect balance of savory meat and gently sweet tomato sauce
- Simple ingredients, incredible flavor
If you’d like, I can also share:
- A slow-cooker version
- A low-carb / rice-free version
- Or a Hungarian grandma’s shortcut trick
Just tell me 🇭🇺🍽️
