Hungarian Stuffed Peppers (Töltött Paprika)

Hungarian Stuffed Peppers (Töltött Paprika) | Easy Summer Recipe

Enjoy a taste of Eastern Europe with these Hungarian Stuffed Peppers, or Töltött Paprika. This classic dish features slender paprika peppers filled with a savory mix of ground meat, rice, and traditional spices. Baked in a robust tomato sauce, this comforting main course is perfect for a cozy family dinner.

Ingredients

🌶️ 6-8 red paprika peppers
🍚 1/2 cup parboiled rice
💧 2 cups of water for parboiling rice
🥄 1/2 jar water to rinse out tomato puree jar for sauce
🥄 2 teaspoons oil for sautéing
🧅 1 onion, diced
🧄 2 cloves garlic, minced
🍖 3/4 lb or 750 grams ground meat pork or beef, or a combination
🧂 1 teaspoon salt
🌶️ 1 teaspoon Kirkland black pepper
🌶️ 1 generous teaspoon Barco Delo Hungarian Paprika, Mild
🥚 1 egg
🌻 3 tablespoons sunflower oil for the sauce roux
🌾 3 tablespoons flour for the sauce roux
🍅 1 tablespoon Remano Double Concentrate Tomato Paste
🍅 1 (700g/680ml) bottle Villa Passata Tomato Puree
🥄 2 spoonfuls Vegeta seasoning
🍬 1 teaspoon sugar optional, for balancing tartness of the sauce
🌿 2 bay leaves
🌿 Fresh parsley, chopped, for garnish

Instructions

1- Preheat and Prepare:

Preheat your oven to 350°F (180°C).

2- Cook the Rice:

Boil 2 cups of water in a Cuisinart saucepan.
Add 1/2 cup of rice and parboil for 5 minutes.
Drain using a small metal mesh strainer and set aside to cool.

3- Sauté Onions and Garlic:

Heat 2 teaspoons of oil in a Zwilling frying pan.
Add the diced onion and sauté until translucent and slightly golden.
Stir in the minced garlic until fragrant. Remove from heat.

4- Prepare Peppers:

Slice off the tops of each paprika pepper and remove seeds.
Cut a small piece from the pointed bottom to allow steam to escape.

5- Make the Filling:

In a large stainless steel mixing bowl, mix ground meat, 1 teaspoon salt, 1 teaspoon black pepper, 1 generous teaspoon Hungarian paprika, 1 egg, sautéed onions, garlic, and rice.
Mix thoroughly by hand.

6- Stuff the Peppers:

Place peppers in a blue rectangular ceramic/enamel baking dish.
Carefully stuff each pepper with the meat mixture, leaving room for rice expansion.
Form any leftover mixture into small meatballs and place them in the dish.

7- Prepare the Sauce:

In a Cuisinart saucepan, heat 3 tablespoons of sunflower oil.
Add 3 tablespoons of flour, stirring continuously to form a roux.
When lightly browned, stir in 1 tablespoon tomato paste.
Slowly add the tomato puree, mixing to avoid lumps.
Fill the puree jar halfway with water, shake and add to the sauce.
Season with Vegeta, salt, pepper, and sugar if needed.
Add bay leaves, bring to a simmer.

8- Bake:

Pour hot tomato sauce over peppers and meatballs ensuring they are mostly submerged.
Cover baking dish with aluminum foil.
Bake for 1 to 1.5 hours, until peppers are tender.

9- Serve:

Remove from oven, garnish with chopped parsley.
Serve warm directly from the baking dish, accompanied by fresh bread if desired.

Prep Time: 1 hour
Cook Time: 1 to 1.5 hours
Total Time: 2 to 2.5 hours
Servings: 6-8
Equipment: Cuisinart saucepan, Metal mesh strainer, Metal measuring cup & spoons, Zwilling frying pan, Black plastic cutting board, Metal chef's knife, Wooden spoon/spatula, Stainless steel mixing bowl, Ceramic/enamel baking tray/dish, Built-in oven, Aluminum foil, Potholder, Ceramic serving plate, Black plastic serving spoon/ladle