Töltött Paprika (Hungarian Stuffed Peppers)
Bell peppers stuffed with a savory mix of ground beef and pork, simmered in a tangy tomato sauce. A classic Hungarian comfort dish that's hearty, aromatic, and deeply satisfying.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 4 whole bell peppers (red or mixed colors)
- ½ lb ground beef
- ½ lb ground pork
- ¾ cup long-grain white rice (uncooked)
- 1 medium onion, diced
- 1 can (28 oz) canned crushed tomatoes
- 1 tbsp Hungarian paprika
Instructions
- 1
Cut the stem end off each pepper and scoop out seeds and membranes; set peppers aside.
- 2
Heat 1 tbsp olive oil in a large pot over medium. Add diced onion and cook until softened, ~4 minutes.
- 3
Add beef and pork to the pot, breaking up with a spoon, until no pink remains, ~6 minutes.
- 4
Stir in paprika and rice until well coated; cook for 1 minute until fragrant.
- 5
Pour in crushed tomatoes and 0.5 cup water. Stir to combine.
- 6
Stuff each pepper with the meat-rice mixture, then nestle them upright in the pot.
- 7
Cover and simmer over medium-low heat until peppers are tender and rice is cooked, ~25 minutes.
- 8
Taste sauce and adjust salt and pepper as needed. Serve hot in shallow bowls with sauce.
Tools you’ll need
- large pot with lid (4-5 quart)
- cutting board
- chef's knife
- wooden spoon
- measuring cups
- measuring spoons
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