Alma Bax 
Some of the most famous dishes in Hungary are those that are rich in carbohydrates, such as paprika pastries, szalonnas (stuffed peppers), and káposztás halászlé . The typical Hungarian diet is based on a mix of grains and vegetables, with plenty of fresh fruits and dairy products. A typical meal might consist of soup, a main dish, and bread.
The first time I had stuffed peppers was in a small village in Southern Hungary. They were delicious and were full of flavors. Since then, I have been making stuffed peppers for myself and my loved ones. There is a huge difference between Hungarian stuffed peppers and the ones you can buy in the store. They are so easy to make and taste so much better.
Hungarian stuffed peppers (also called paprikás) are a traditional Hungarian dish. It is typically made from peppers, various kinds or meat and a few other ingredients, tomato pulp, bread crumbs, eggs, paprika, and sometimes rice. It is usually served hot on bread or rice.. Read more about hungarian stuffed peppers recipe and let us know what you think.
These delectable Hungarian stuffed peppers are the ideal meal!
Are you looking for a delicious stuffed pepper recipe? Try these stuffed peppers from Hungary!
These green Cubanelle peppers, also known as töltött paprika in Hungarian (meaning “stuffed peppers”), are filled with a delectable rice and pork mix.
After that, the stuffed peppers are cooked and served in a simple yet flavorful tomato sauce. With potatoes and/or toast, the peppers and sauce are fantastic!
Our Hungarian stuffed peppers — plus a meatball with a delicious filling!
Eric’s grandma provided us with a variety of Hungarian recipes, which we’ve included on this site. This stuffed paprika dish, on the other hand, was not something he grew up eating.
In fact, a close friend with Hungarian ancestry generously shared this Hungarian stuffed peppers recipe with us.
It’s been said. His Nagymama’s (grandmother’s) recipe for stuffed peppers has been handed down through the centuries. We’re delighted to be able to share these stuffed Hungarian peppers with you!
With these Hungarian stuffed peppers, there should be plenty of sauce…
There are a few things to bear in mind while preparing these classic stuffed peppers.
To begin with, there are many distinct kinds of European stuffed peppers, so don’t be shocked if this recipe resembles or differs from one you’ve had before!
Green bell peppers may be used, but we chose green Cubanelle peppers. You may use another color of pepper, but green isn’t too sweet, so the tomato and filling take center stage.
The most contentious aspect of most stuffed pepper recipes is the proportion of rice to meat in the filling.
This recipe calls for more rice than meat, but you may adjust it to your preferences.
Two stuffed peppers from Hungary and a delectable meatball are ready to devour!
There’s a reason there’s more rice in the pepper filling, as we’ll point out when we prepare cabbage rolls (as cooked by two sides of Eric’s family).
Meat used to be costly back in the day. As a result, rice was used to make the filling more “filling.”
Of course, every family recipe will vary – and there will be variations by area or nation as well. Let us know what ratio you used in the comments section below!
Remember to use any extra filling to create meatballs so that nothing goes to waste. The meatballs are also delicious in the tomato sauce!
Step-by-Step Instructions for Making Hungarian Stuffed Peppers
If you wish to create Hungarian stuffed peppers, you may find precise proportions in the stuffed peppers recipe card at the bottom of this article.
You may follow the recipe process pictures below for those who want a bit more step-by-step guidance.
You’ll be able to see how your stuffed peppers compare to our recipe this way!
Begin by chopping the peppers.
To begin, wash the green peppers and remove the tops. The center portion, containing the seeds, should then be removed.
Rinse the peppers again to get rid of all of the seeds. The peppers should then be put aside.
Cubanelle peppers were utilized.
This is how our peppers appeared after they had been washed.
If you can’t locate cubanelle peppers, you can certainly substitute green bell peppers. They’ll also be simpler to fill.
Before you cook the rice, give it a good rinse.
Wash the rice and cook it until it is half cooked, as directed on the box. Take it out of the saucepan and let it aside to cool.
Make the meat-and-rice combination.
In a medium mixing dish, combine the ground beef, half-cooked rice, and a medium-sized egg.
Season to taste with salt and pepper.
Combine all of the ingredients.
Mix everything together with your clean hands until everything is thoroughly mixed.
It’s time to start stuffing the peppers.
The meat-rice combination should next be stuffed into the green peppers.
It’s best to take little amounts at a time and put them in with two fingers.
If you have any leftover mixture, you may use it to make meatballs.
Peppers that have been stuffed and are ready to be cooked.
Obviously, the amount of filling you use will depend on the size of your peppers.
Because some of our cubanelle peppers were tiny, as you can see in the picture above, we had some meat-rice-mixture leftover. So we simply used it to make meatballs.
In a large saucepan with a cover, combine the ingredients.
The celery stick and spicy banana peppers should be washed (optional). Peel your onion as well.
If your celery stick is too large, split it in half or thirds, but don’t slice any of the veggies into tiny bits!
In a large saucepan with a cover, combine the celery stick, onion, banana peppers, and smashed tomatoes. Add 1/2 teaspoon of salt as well.
Fill the saucepan with the filled peppers.
Fill the saucepan with the stuffed peppers and meatballs, if using.
Fill the saucepan with water.
Pour in enough water to nearly completely cover the contents of the pot. That’s typically about 4 cups in our house, but it may be more or less for you.
Allow everything to boil for a while.
Bring everything to a boil, then reduce to medium-low heat.
Place the cover on the saucepan and let the mixture to boil for around 1.5 hours.
During this time, you may flip the peppers and meatballs a couple of times.
Take the peppers out of the saucepan.
Remove the peppers and meatballs from the tomato sauce after 1.5 hours, when they are tender.
Squeeze the celery, onion, and banana peppers to extract their juices.
Remove the celery, onion, and banana peppers as well (optional). Squeeze the liquid out.
If you can’t touch the veggies with your hands, drain them and press the juice into the saucepan using a fork or spoon.
Then toss out the celery, onion, and banana peppers that have been squeezed.
To begin, make a roux.
Melt one tablespoon of butter in a small saucepan to create a light roux.
Then, using a wooden spoon, stir in the flour until no flour lumps remain.
Wait until it has become a light golden brown color.
Sauté the mixture until it becomes a light golden brown color. Keep an eye out since it may become extremely dark very fast.
Fill the container halfway with water.
Then, add about 2 tablespoons of water to the roux and vigorously stir until no lumps remain.
Toss the tomato sauce with the roux.
Mix the roux into the tomato sauce well. Bring the sauce to a low boil, whisking constantly to avoid lumps.
Allow the sauce to thicken for a few minutes before serving. Then season to taste with a little amount of sugar (to bring out the tomato flavor) and salt.
If you don’t want to create a roux, you may just mix some cornstarch in water and stir it into the tomato sauce. Just be sure to thoroughly combine everything to avoid lumps.
Return the peppers to the pot.
Return the peppers and meatballs to the saucepan after the sauce has thickened, and cook for another 2-3 minutes.
These Hungarian stuffed peppers go well with potatoes and/or bread.
Enjoy this Hungarian stuffed pepper dish, and remember that if you want more meat, you can easily alter the meat-to-rice ratio.
Storage Suggestions
If you don’t finish all of the stuffed peppers right away, keep them in an airtight container in the refrigerator. They last around two days.
Recipes that are similar
Check out these meals, snacks, and desserts for more excellent Hungarian recipes:
Ingredients
- 6 green bell peppers or cubanelle peppers
- white rice, 2/3 cup
- 1/2 pound pork ground
- 1 egg, medium size
- a quarter teaspoon of salt (more to taste)
- salt and pepper to taste
- 1 stalk celery
- 1/2 big onion or 1 tiny onion
- 1-2 banana peppers, hot (optional)
- 1/2 can crushed tomatoes (14 oz)
- four cups of water (approx.)
- a pinch of sugar
- 1 tablespoon unsalted butter
- flour (1 1/2 tablespoons)
- a couple of teaspoons of water
Instructions
- Remove the center part of the peppers, including the seeds, by washing it and cutting off the top. Rinse the peppers a second time to get rid of the remaining seeds.
- Fill a small saucepan halfway with water and add the rice. Cook the rice until it is half done, according to the package instructions. Allow time for it to cool.
- Combine the ground beef, rice, egg, salt, and black pepper in a medium-sized mixing bowl. Mix thoroughly.
- Stuff the meat-rice mixture inside the green peppers. You may make meatballs with the leftovers if there are any.
- The celery stick and banana peppers should be washed (optional). Peel the onion as well.
- In a large saucepan, combine the celery stick (cut it in half or thirds if it’s too big), entire onion, and banana peppers (optional). Combine the smashed tomatoes and 1/2 teaspoon of salt in a mixing bowl.
- Place the stuffed peppers in the saucepan, along with any meatballs if using. Pour in enough water to nearly completely cover the contents. That’s around 4 glasses of water in our instance. It may be more or less depending on the size of your pot and the size of the peppers.
- Bring everything to a boil, then lower to a medium-low heat setting. Cover the saucepan and let it to boil for around 1.5 hours. During this time, you may flip the peppers a couple of times.
- Remove the filled peppers from the saucepan once they are tender. Squeeze out the liquid from the celery stick, onion, and spicy peppers. If it’s too hot to handle the veggies with your hands, put them in a strainer and push down with a fork or spoon to extract the liquid. Remove the celery, onion, and banana peppers that have been squeezed.
- Make a light roux in a small saucepan by melting one tablespoon of butter and whisking in the flour. Mix well with a wooden spoon until no flour lumps remain, then sauté until gently browned. Toss in around two tablespoons of water to the roux and fully combine.
- Whisk the roux into the tomato sauce saucepan thoroughly. Bring the tomato sauce to a low boil, whisking constantly until no lumps remain. Allow the sauce to thicken for a few minutes before serving. To taste, add a touch of sugar and a sprinkle of salt.
- Return the stuffed peppers (along with the meatballs) to the tomato sauce saucepan. Allow for 2-3 minutes of simmering time. The stuffed peppers may be served with potatoes and/or bread.
Notes
- The proportion of rice to meat varies a lot across recipes. This is sometimes determined by the family recipe and the amount of money they had before (meat was expensive so more rice was used to make it filling). You may easily adjust the proportions to suit your preferences by adding additional meat.
- Take a little amount of the meat-rice combination at a time and press it down into the pepper as far as it will go using two fingers to assist ensure the peppers are as filled as possible.
- If you don’t want to make a roux, just mix some cornstarch in a little amount of water and stir it into the tomato sauce. This will thicken the tomato sauce as well. To prevent lumps, be sure to whisk well.
Information about nutrition:
Serving Size: 4 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 375 calories 17g total fat 7g Saturated Fat 0g trans fat 8g of unsaturated fat 102 milligrams of cholesterol 560mg sodium 37 g carbohydrate 7 g of fiber 13 g sugar 22 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
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