Hungarian Stuffed Peppers Recipe

Hungarian Stuffed Peppers Recipe

Two regular fixings in Hungarian cooking are paprika flavor and tomato sauce and they are what put a Hungarian turn on this variant of stuffed peppers known as toltott paprika.
It certainly wouldn't be Hungarian without the ever-present, yet discretionary, enhancement of sharp cream.

Absolute: 80 mins - Prep: 20 mins - Cook: 60 mins - Yield: 4 servings


4 chime peppers (diverse)

1 little onion (finely cleaved)

1 pound ground hurl

1/2 pound ground pork

1/2 container rice (flushed and parboiled)

1 huge egg (beaten)

1 teaspoon sweet or hot Hungarian paprika

1 teaspoon salt

1/2 teaspoon dark pepper

1 clove garlic (finely cleaved)

2 (8-ounce) jars tomato sauce

1 teaspoon sugar

Embellishment: harsh cream (discretionary)


1-Wash peppers. Cut off tops and expel seeds. Season depressions gently with salt and pepper.

Finely slash pepper tops and spot in an enormous bowl.

2-Add onion, ground hurl, pork, parboiled rice, egg, paprika, salt, pepper, and garlic to the bowl containing the pepper tops. Blend well.

3-Stuff peppers softly with meat blend on the grounds that the rice will extend. In the event that you have any extra meat filling, structure it into meatballs.

4-Place stuffed peppers and any meatballs in a little moderate cooker. Combine tomato sauce and sugar and pour over peppers. Cook on low for 8 to 10 hours. This additionally can be cooked in a 350 F broiler for 1 hour or on the stovetop for 60 minutes.

5-Serve peppers with a spot of harsh cream, whenever wanted, and dry white or rye bread. Cooked peppers solidify well whenever secured with sauce.