Absolutely! Here’s a classic Hungarian Stuffed Peppers (Töltött Paprika) recipe—hearty, comforting, and bursting with flavor. I’ll give you a step-by-step guide.
Ingredients (Serves 4-6)
For the Peppers and Filling:
- 6–8 medium bell peppers (red, green, or yellow), tops cut off and seeds removed
- 1 lb (450 g) ground pork (or a mix of pork and beef)
- 1 medium onion, finely chopped
- 1 cup uncooked rice (about 200 g)
- 1 large egg
- 1–2 cloves garlic, minced
- 1 tsp sweet paprika (Hungarian paprika if possible)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: 1 tbsp tomato paste
For the Sauce:
- 2 cups (480 ml) tomato sauce or canned crushed tomatoes
- 1 cup (240 ml) water or broth
- 1 medium onion, finely chopped
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp sweet paprika
- Salt and pepper to taste
- Optional: a dollop of sour cream for serving
Instructions
- Prepare the Peppers:
- Cut the tops off the bell peppers and remove seeds.
- Blanch peppers in boiling water for 3–4 minutes to soften slightly, then drain.
- Make the Filling:
- In a bowl, mix ground meat, uncooked rice, chopped onion, garlic, egg, paprika, salt, pepper, and optional tomato paste.
- Combine well so the mixture is uniform but not overly compacted.
- Stuff the Peppers:
- Fill each pepper loosely with the meat mixture (don’t overstuff; rice expands during cooking).
- Replace the tops if you like—they can help hold the filling in.
- Prepare the Sauce:
- In a large pot, sauté chopped onion in a little oil until translucent.
- Add tomato sauce, water/broth, paprika, sugar, salt, and pepper. Stir to combine.
- Bring to a gentle simmer.
- Cook the Stuffed Peppers:
- Carefully place the stuffed peppers into the simmering sauce.
- Cover and simmer on low heat for 45–60 minutes, until the meat is cooked and the rice is tender.
- Occasionally spoon some sauce over the peppers to keep them moist.
- Serve:
- Serve hot, with sauce spooned over the top.
- Optional: a dollop of sour cream enhances the richness.
Tips for Perfect Hungarian Stuffed Peppers
- Use slightly underripe bell peppers—they hold their shape better.
- Do not overcook; you want peppers soft but not mushy.
- Traditional Hungarian recipes often include a touch of smoked paprika for depth.
- Leftovers taste even better the next day after flavors meld.
If you want, I can also give you a slow cooker version that’s nearly foolproof and even more tender—perfect for hands-off cooking.
Do you want me to share that version too?
