Hungarian Stuffed Peppers (Töltöttpaprika)

4.39 from 13 votes

Hungarian Stuffed Peppers (Töltöttpaprika)

This traditional Hungarian dish is delicious, comforting and so satisfying. Enjoy it was slices of European crusty bread.

Prep Time30

Cook Time50

Total Time1 20

Course: Main Course

Cuisine: Hungarian

Servings:

Calories: 337kcal

Author: Rose

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 (hormone and antibiotic free)
1/2 lb ground pork (hormone and antibiotic free)
1 medium onion, finely chopped
2 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
1/2 tsp black pepper

Tomato sauce:

1-24 oz (680 ml) jar strained tomatoes (Passata)
1/2 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.

Notes

Note:

If you purchase and add strained tomatoes (Passata) for this recipe, it is very unlikely you will need to make a roux. Strained tomatoes have a very smooth and thick consistency, therefore a roux isn't necessary. However, if you prefer a thicker sauce, then follow the steps in making a roux.

If you purchase tomato juice for this recipe, then you will need to make a roux. Tomato juice doesn't have the same thickness as the strained tomatoes.

Nutrition