This flavourful traditional Hungarian stuffed peppers recipe has been in my family for generations. They are so easy to make and it is a meal in itself. Served with a creamy tomato sauce.
These peppers are stuffed with a combination of beef and pork, rice, garlic, onion and parsley with a few spices. The peppers used for this recipe are the Hungarian sweet yellow, however, if you are unable to find them, I would suggest any coloured peppers. The difference between Hungarian sweet and the coloured sweet is the thickness of the skin in the peppers. The Hungarian sweet peppers have a thinner skin and doesn’t require as long to cook, it is what the Hungarians would use over the coloured sweet peppers. You can find them at your local farmer’s market during the mid to late summer into the fall months.
If you are looking for a family-friendly, hearty and satisfying recipe, you have come to the right place! This recipe is that and more!
This recipe serves as a main meal, you could always add roasted potatoes, mashed potatoes or keeping it simple, serve it with European crusty bread. My mother would often add a hot pepper, to spice it up for Dad 🙂
HELPFUL TIPS
Meat combination I use is pork and beef. This is the combination my Mom and Grandma have used for stuffed peppers as far back as I can remember. If you want a lighter version, ground turkey or chicken can be substituted.
When buying peppers….if you are making this recipe during the summer or early fall months, I would recommend fresh local Hungarian peppers or any sweet coloured peppers for this recipe for best flavour. Avoid cooking these stuffed peppers on a high heat, it will overcook the peppers and they will be overly soft and mushy.
When selecting the type of tomato juice you use. We have always used a pureed or strained tomatoes known as Passata for this recipe, this type of tomato is richer in colour and has the thickness you want, and by adding the roux at the end, it simply binds the sauce.
RECIPE INGREDIENTS
Meat: a combination of ground beef and pork; I would suggest a lean meat for both if all possible
Peppers: I recommend to use Hungarian sweet yellow peppers or red peppers but any of the coloured peppers work for this recipe
Onion and garlic: gives these peppers a pungent flavour
Rice: a long grain, parboiled rice is often added to the stuffed peppers
Parsley: this herb is commonly added
Seasonings and spice: salt, pepper and paprika to enhance the flavour, if you like you can back off on the pepper, we tend to like a little extra heat
Sour cream: is added when serving these stuffed peppers, often used in Hungarian cuisine; it is optional
Sauce: consists of pureed/strained tomato juice, water, salt, pepper, sugar to balance the acidity and flour as a thickener
Roux: added as a thickener to the sauce, only need unsalted butter and flour to make this roux
TO MAKE THIS RECIPE
STUFFING THE PEPPERS: Start by slicing the stem area off the peppers and remove the seeds and inner flesh. In a medium-large bowl, combine the ground beef, pork, onion, garlic, rice, parsley, paprika, salt, and pepper. Now you are ready to start stuffing.
Now start stuffing all of the peppers with the filling, making sure you fill them completely with the meat mixture and place in a Dutch oven pot or medium-large pot. If you have extra ground meat and run out of peppers, then what we would often do it make meatballs and set them along side of the peppers. Place the stuffed peppers into the large-medium pot.
TOMATO SAUCE: Stir together the pureed tomato juice, water, sugar, salt, and pepper in a medium bowl and then add it to the pot. It should cover the stuffed peppers and meatballs to avoid drying out. Bring to a slow boil, then reduce to a simmer, cooking slowly with a lid partially covered.
TO MAKE THE ROUX: melt 2 tablespoons of butter in a skillet over medium heat, stir in 2 tablespoons of flour and once the roux is thickened, remove from stove. Increase temperature of the stuff peppers, once the sauce is at slow boil, whisk in the roux mixture until the sauce is smooth without any lumps. Remove from stove.
Traditionally, stuffed peppers have most often are served with sour cream, whether it’s on the side or drizzled over the peppers. When serving, just make sure you add enough of the tomato sauce to the dish.
WHY MAKE THESE DELICIOUS STUFFED PEPPERS...
- FRESH FLAVOURS FROM THE PEPPERS, TOMATO SAUCE AND FILLING
- USING GOOD QUALITY INGREDIENTS
- SLOW COOKING TIME WILL MAXIMIZE AND RICHENS THE FLAVOURS
- EASY RECIPE WITH EASY INSTRUCTIONS
- A GREAT DISH FOR LEFTOVERS
As you can see the strained tomato has a rich and thick tomato texture. This is a filling and hearty dish that doesn’t require a side dish, but the only side we would serve it with is roasted or mashed potatoes. A European crusty bread is often served with this to dip and scoop up the sauce. Enjoy!
STORING
Stuffed peppers make great leftovers! I recommend to store these stuffed peppers in the refrigerator in a container with air-tight lid for up to 3 days. We have never had to freeze stuffed peppers. They are always eaten within 2 days. However, if you do want to freeze them, I would uncooked in a container suitable for freezer for up to a or two month.
Hungarian Stuffed Peppers (Töltöttpaprika)
Equipment
- 4 qt or 20 cm medium sauce pot or Dutch oven pot
Ingredients
Hungarian Pepper Stuffing:
- 6-8 Hungarian sweet yellow/red peppers (medium)
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup long grain parboiled rice, rinsed
- 2 tbsp parsley, chopped extra for garnishing
- 1 tsp Hungarian sweet paprika
- 1 tsp salt
- 1 tsp black pepper
Tomato sauce:
- 1-24 oz (680 ml) jar pureed tomato juice or strained tomatoes (Passata)
- 1 tsp sugar
- 1 cup water
- salt and black pepper to flavour
Roux (thickener):
- 2 tbsp unsalted butter
- 2 tbsp flour
- sour cream (optional)
Instructions
Hungarian Stuffed Peppers:
- Cut the tops off the peppers, remove the seeds and set aside.
- In a large bowl, combine the ground beef and pork with chopped onion, minced garlic, rice, parsley, paprika, salt and pepper. Mix the meat mixture together until ingredients are combined. Take each pepper and stuff with the meat mixture until they are filled. If you have extra meat then make some meatballs to add to the pot.
Tomato Sauce:
- Blend together tomato juice, water, sugar, salt and pepper.
- Place the stuffed peppers into the large pot and pour in the tomato sauce mixture making sure the juice covers the peppers.
- Bring to a slow boil and turn down temperature to simmer. Allow to cook at a low simmer for about 50 minutes to an hour or until the peppers and meat are fully cooked. Slow and low cooking is the secret.
Roux (thickener);
- To make a roux, melt 2 tablespoons of butter in a skillet over medium heat, stir in 2 tablespoons of flour and once the roux is thickened, remove from stove. Increase temperature of the stuff peppers, once the sauce is at slow boil, whisk in the roux mixture until the sauce is smooth without any lumps. Remove from stove.
- Serve up with crusty bread, or roasted potatoes. Garnish with parsley and sour cream.
Authentic look and taste. The Hungarian peppers really make a difference.
Hi RV,
I agree, nothing like Hungarian stuffed peppers. Thank you so much for your comment and rating.
Rose
Such a Hungarian dish, My family and l found your stuffed peppers sooo flavourful and Yummy.😋😋👏👏
Hi Marilyn,
I am so happy you and your family enjoyed the stuffed peppers.
Thank you for your comment and rating.:)
Rose