Hungarian Stuffed Peppers Recipe

Here’s a classic Hungarian Stuffed Peppers (Töltött Paprika) recipe — comforting, savory, and gently spiced 🇭🇺

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🌶️ Hungarian Stuffed Peppers (Töltött Paprika)

🧾 Ingredients

Stuffed Peppers

• 6–8 Hungarian wax peppers or bell peppers

• 1 lb ground meat (beef, pork, or a mix)

• ½ cup uncooked white rice

• 1 small onion, finely grated or minced

• 2 cloves garlic, minced

• 1 tsp sweet Hungarian paprika

• ½ tsp black pepper

• 1–1½ tsp salt

• 1 egg

Tomato-Paprika Sauce

• 2 Tbsp oil or lard

• 1 Tbsp flour

• 1 Tbsp sweet Hungarian paprika

• 1 can (15 oz) tomato sauce

• 1–1½ cups water or broth

• 1 tsp sugar (traditional, optional)

• Salt, to taste

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🔪 Instructions

1️⃣ Prepare the Peppers

• Cut off the tops and remove seeds and membranes.

• Rinse and set aside.

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2️⃣ Make the Filling

1. In a bowl, mix ground meat, rice, onion, garlic, paprika, salt, pepper, and egg.

2. Mix gently until combined (don’t overwork).

3. Stuff peppers loosely (rice will expand).

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3️⃣ Start the Sauce

1. Heat oil in a wide pot or deep skillet.

2. Stir in flour; cook 30 seconds.

3. Remove from heat briefly, stir in paprika (prevents bitterness).

4. Return to low heat, add tomato sauce, water, sugar, and salt.

5. Bring to a gentle simmer.

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4️⃣ Cook the Peppers

1. Place stuffed peppers upright in the sauce.

2. Cover and simmer 45–60 minutes, gently spooning sauce over peppers occasionally.

3. Peppers should be tender; rice fully cooked.

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🍽️ To Serve (Traditional)

• With boiled potatoes

• Or white bread

• Spoon extra sauce generously over everything

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🟢 Tips & Variations

• Authentic Hungarian flavor comes from quality sweet Hungarian paprika

• For richer sauce, add a spoon of sour cream at the table

• Leftovers taste even better the next day

• Can be made with cabbage rolls filling if peppers aren’t available

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If you’d like, I can also:

• Adapt this for a slow cooker

• Make it gluten-free

• Share a Transylvanian or Székely variation