Stuffed Peppers – our recipe
Aliz Czuczor / October 7, 2020
Stuffed peppers are a favorite dish in Hungary, simple and homey. The practice of stuffing vegetables actually originated with the Turks. But after years of domination by the Ottomans, Hungarians adopted Töltött Paprika as their own.
Ingredients - 4 to 6 servings
Large bell peppers – 6
Ground beef – 1/2 pound, 200 gram
Ground pork – 1/2 pound, 200 gram
Uncooked rice – 1/2 cup, 100 gram
Onions, finely chopped – 1
Garlic, minced – 2 to 3 cloves
Parsley, chopped – 3 tablespoons
Hungarian paprika – 1 tablespoon
Salt and pepper – to season
Eggs, beaten – 2
Tomato sauce – 1 cup, 240 milliliter
Sugar – 1 teaspoon
Cut the tops off of the peppers and remove the seeds and white membrane. Remove and discard the stems from the tops and chop the tops finely.
Put the top of the chopped peppers in a large bowl, along with the beef, pork, rice, onions, garlic, parsley, paprika, salt, pepper and eggs. Mix together well.
Stuff each paprika loosely with some of the meat mixture. Leave some space for the stuffing to grow as the rice will swell as it cooks. If there is left over from the meat mixture, form it into meatballs.
Preheat oven to 350°F. Grease a dish with oil that is large enough to accommodate the peppers. Place the peppers in the dish along with the meatballs.
Mix together the tomato sauce and sugar and pour it over the peppers.
Cover the casserole tightly with a lid or aluminium foil and place it in the oven. Bake for 45 minutes to an hour, or until the stuffing is cooked through.
Use Hungarian peppers instead of bell peppers. They are more thinly skinned and may not need to cook as long.
Add some chopped bacon to the meat mixture.
Sometimes the rice is partially cooked before it is added to the meat mixture. Bring a saucepan of water to a boil and add the rice. Boil for 5 minutes, then drain and rinse with cold water. Add to the meat mixture.
Serve with boiled potatoes on the side.
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