HUNGARIAN STUFFED PEPPERS

Here’s a classic, hearty recipe for Hungarian Stuffed Peppers — tender peppers filled with savory beef and rice, simmered in a rich tomato sauce.

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🌶️ Hungarian Stuffed Peppers

Ingredients (serves 4–6)

• 4–6 large bell peppers (any color), tops cut off and seeds removed

• 1 lb (450 g) ground beef (or a mix of beef and pork)

• 1 cup cooked rice

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp paprika (Hungarian sweet paprika if possible)

• 1 tsp salt

• ½ tsp black pepper

• 1 egg

• 2 cups tomato sauce (or crushed tomatoes)

• ½ cup water or beef broth

• Optional: 1 tbsp sour cream (for garnish)

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Instructions

1. Prepare the filling

   • In a bowl, mix ground beef, cooked rice, onion, garlic, paprika, salt, pepper, and egg until combined.

2. Stuff the peppers

   • Fill each pepper with the meat and rice mixture. Press gently so it’s compact but not too tight.

3. Prepare the sauce

   • In a deep skillet or pot, combine tomato sauce and water/broth. Season with a little salt and paprika. Bring to a gentle simmer.

4. Cook the peppers

   • Place stuffed peppers upright in the sauce.

   • Cover and simmer 35–45 minutes over low heat, until peppers are tender and filling is cooked through.

5. Serve

   • Spoon sauce over the peppers.

   • Optional: top with a dollop of sour cream and a sprinkle of fresh parsley.

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🌟 Tips

• Blanch peppers in boiling water for 2–3 minutes before stuffing for extra tenderness.

• For richer flavor, brown the beef and onions before mixing with rice.

• Leftovers taste even better the next day as flavors meld.

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If you want, I can give a baked oven version that’s hands-off and slightly caramelized on top.