Tender peppers filled with seasoned pork and rice, gently simmered in a rich tomato sauce—Töltött Paprika is a comforting Hungarian home-cooked meal. The filling is kept simple with onion, paprika and rice, while a little sugar in the tomato sauce helps balance its acidity. It’s often served with boiled potatoes or bread to soak up the sauce.
Recipe at a Glance
- Prep time: 25 minutes
- Cook time: 50 minutes
- Total time: About 1 hour 15 minutes
- Serves: 6
Ingredients
For the peppers
- 6 medium sweet peppers, preferably Hungarian wax peppers; bell peppers also work
- 500 g (1 lb) ground pork
- 100 g (½ cup) uncooked rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- 1 tablespoon oil
- 2 teaspoons sweet Hungarian paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
For the tomato sauce
- 700 g (about 3 cups) tomato passata or smooth tomato purée
- 300 ml (1¼ cups) water
- 1 tablespoon tomato paste
- 1 tablespoon oil
- 1 teaspoon sugar, or to taste
- Salt and black pepper, to taste
To serve
- Sour cream, optional
- Boiled potatoes or crusty bread
Instructions
Partly cook the rice. Rinse it, then simmer in water for about 5 minutes. Drain and leave it to cool. It will finish cooking inside the peppers.
Prepare the peppers. Wash them, cut off the tops and remove the seeds. Keep the peppers whole so they can hold the filling.
Cook the onion. Heat the oil in a pan over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and paprika, then take the pan off the heat.
Mix the filling. In a bowl, combine the ground pork, cooled rice, onion mixture, egg, salt and pepper. Mix just until combined.
Stuff the peppers. Fill each pepper loosely, leaving a little room at the top for the rice to expand. If you have extra filling, shape it into small meatballs.
Make the sauce. In a large pot, warm the tablespoon of oil. Stir in the tomato paste, then add the passata, water, sugar, salt and pepper. Bring the sauce to a gentle simmer.
Simmer until tender. Nestle the stuffed peppers into the sauce, open side up. Cover and simmer gently for about 45–55 minutes, turning them carefully once if needed. Cook until the peppers are tender and the pork filling reaches 71°C (160°F) at its centre.
Serve. Spoon tomato sauce over the peppers and serve warm with boiled potatoes, bread or a little sour cream.
Tips for Tender, Well-Filled Peppers
- Don’t pack the filling tightly. Rice expands as it cooks, so leave a little space inside each pepper.
- Keep the sauce at a gentle simmer. A hard boil can split the peppers and break up the filling.
- Choose peppers that fit your pot. Smaller peppers are easier to arrange upright and cook evenly.
- Taste the sauce before serving. Add a little more salt, pepper or sugar if needed.
Frequently Asked Questions
Can I use bell peppers instead of Hungarian peppers?
Yes. Sweet bell peppers work well, though they may be larger, so you might need fewer of them.
Can I make this recipe without rice?
Rice is a common part of the filling. If you leave it out, reduce the filling quantity or make small meatballs from any extra mixture.
What goes well with Töltött Paprika?
Boiled potatoes are a classic hearty side, while bread is useful for soaking up the tomato sauce. A spoonful of sour cream is a nice finishing touch.
Can I thicken the tomato sauce?
Yes. Stir a small spoonful of flour into cold water until smooth, then mix it into the simmering sauce and cook until slightly thickened.
This Hungarian stuffed pepper recipe brings together tender peppers, savoury paprika pork and a gently sweet tomato sauce for a satisfying family meal. Jó étvágyat!