Töltött Paprika (Stuffed Peppers)
Hungarian-style bell peppers stuffed with a savory ground meat and rice filling, then baked in a tomato sauce until tender. A one-pan comfort dish that's hearty and deeply satisfying.
- Total time
- 40 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 1 lb ground beef and pork (mixed)
- 4 whole bell peppers, any color
- 1 cup cooked white rice
- 1 can (14.5 oz) canned crushed tomatoes
- ½ whole onion, yellow
- 1 pinch salt and pepper to taste
Instructions
- 1
Preheat the oven to 350°F and wait for the indicator light or beep to confirm it has finished heating, about 10 minutes.
- 2
Cut the onion in half lengthwise from root to tip, then place the flat side down and slice crosswise into thin strips about the width of a pencil lead.
- 3
Hold each bell pepper upright and carefully cut out the top around the stem in a circle about 1.5 inches across, like cutting a lid; remove and discard the stem and seeds inside using your fingers.
- 4
In a large oven-safe skillet or baking dish, combine the ground meat, rice, sliced onion, and salt and pepper; mix with your hands until evenly blended, about 1 minute.
- 5
Divide the meat mixture into 4 equal portions and spoon one portion into the hollow center of each pepper, packing gently with the back of a spoon so it fills the pepper snugly.
- 6
Pour the crushed tomatoes and their liquid around the stuffed peppers in the bottom of the skillet, not over the tops.
- 7
Cover the skillet tightly with aluminum foil and slide it into the preheated oven.
- 8
Bake for 30 minutes until the peppers are very soft when pierced with a fork and the sauce is bubbling gently around the edges.
- 9
Remove the skillet from the oven using an oven mitt on both hands and let it cool for 2 minutes before serving.
Tools you’ll need
- chef's knife
- cutting board
- 9x13-inch oven-safe skillet or baking dish
- large spoon
- oven mitts
- aluminum foil
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