Hungarian Stuffed Peppers with Meatballs
Tender bell peppers stuffed with seasoned ground beef and rice, baked with meatballs in a tangy tomato sauce. A weeknight version of töltött paprika that comes together in under 25 minutes.
- Total time
- 24 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 1 lb ground beef
- ¾ cup cooked rice
- 4 whole large bell peppers, halved lengthwise and seeded
- 15 oz canned crushed tomatoes
- 12 oz frozen meatballs
- 1.5 tbsp paprika (sweet Hungarian)
Instructions
- 1
Mix ground beef with cooked rice, 1 tbsp paprika, salt, and pepper until just combined.
- 2
Divide beef mixture among pepper halves, mounding gently in the center of each.
- 3
Pour crushed tomatoes into a 9x13-inch baking dish, stir in remaining 0.5 tbsp paprika and a pinch of salt.
- 4
Arrange stuffed peppers cut-side up in the sauce, nestle meatballs around them.
- 5
Cover tightly with foil and bake at 400°F for 18–20 minutes until peppers soften.
- 6
Remove foil, check that meatballs are heated through, and serve hot in shallow bowls with sauce.
Tools you’ll need
- 9x13-inch baking dish
- aluminum foil
- large bowl
- spoon
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