Töltött Paprika with Rice and Meat Filling
Bell peppers stuffed with a savory mixture of ground pork and beef, rice, onions, and seasoned with Hungarian paprika, then simmered in a rich tomato-based sauce. This is a beloved Hungarian comfort food, offering a delightful combination of tender peppers and flavorful filling.
🧂 Ingredients
- 6 medium Bell peppers (any color), tops removed and seeds scooped out
- 300 g Ground pork
- 200 g Ground beef
- 100 g Short-grain rice, uncooked
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tbsp Sweet Hungarian paprika
- 1 Eggs
- 2 tbsp Fresh parsley, chopped
- to taste Salt and freshly ground black pepper
- 2 tbsp Vegetable oil or lard
- 400 g can Canned crushed tomatoes
- 1 tbsp Tomato paste
- 500 ml Water or vegetable broth
- optional Sour cream, for serving (optional)
👨🍳 Instructions
- 1
Cook the rice in boiling salted water until al dente (about 8-10 minutes). Drain well and set aside to cool slightly.
💡 Tip: Undercooking the rice slightly is important as it will continue to cook inside the peppers. - 2
In a large bowl, combine the ground pork, ground beef, cooked rice, finely chopped onion, minced garlic, sweet paprika, egg, chopped parsley, salt, and pepper. Mix thoroughly until well combined.
💡 Tip: Using a mixture of pork and beef provides a good balance of flavor and texture. - 3
Carefully stuff the prepared bell peppers with the meat and rice mixture, filling them about three-quarters full. Do not pack too tightly, as the rice will expand.
💡 Tip: Leave some space at the top to allow for expansion during cooking. - 4
In a large pot or Dutch oven, heat the oil or lard over medium heat. Add the crushed tomatoes and tomato paste, stirring to combine. Add the water or broth and bring to a simmer.
💡 Tip: A good tomato base is essential for the sauce. - 5
Carefully place the stuffed peppers upright in the simmering tomato sauce. Ensure they are mostly submerged. If necessary, add a little more water or broth.
💡 Tip: Arrange the peppers snugly to help them stand upright. - 6
Cover the pot and simmer gently over low heat for 45-60 minutes, or until the peppers are tender and the filling is cooked through. Stir the sauce occasionally to prevent sticking.
💡 Tip: The peppers should be tender but still hold their shape. - 7
Season the sauce with salt and pepper to taste. If the sauce is too thin, you can remove the peppers and simmer the sauce uncovered for a few minutes to thicken.
💡 Tip: Adjusting the seasoning of the sauce is important for the overall flavor. - 8
Serve the stuffed peppers hot, with plenty of the tomato sauce spooned over them. A dollop of sour cream is a traditional and delicious addition.
💡 Tip: This dish is often served with a side of mashed potatoes or crusty bread.
💡 Pro Tips
- ✓For a spicier kick, add a pinch of hot Hungarian paprika to the filling.
- ✓If you don't have fresh parsley, dried parsley can be used, but use about half the amount.
- ✓Ensure the peppers are fresh and firm for the best results.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of smoked paprika to the sauce for a deeper, smoky flavor.
- Include a small amount of cooked, crumbled bacon in the filling for added richness.
- For a lighter version, use lean ground turkey or chicken instead of pork and beef.