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Hungarian Stuffed Peppers

Hungarian Stuffed Peppers

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You have to taste these Hungarian stuffed peppers at least once, with sour cream on top and fresh bread, and I am convinced that you will put it on your list of favourite recipes. Along with stuffed cabbage, it is one of the basic recipes of our kitchen being cooked at least once a month.

Table of Contents

Because my version of this recipe brings more to a soup, containing more liquid, it becomes a kind of soup and the main course together, being quite consistent and rich.

You will of course find many recipes for stuffed peppers because it is cooked all over the world, made on fire or in the oven and with different types of fillings, this recipe is the one I learned from my parents and which I adapted to our tastes.

Let’s See the Ingredients List

The amount of ingredients used in this recipe is suitable for three large, generous portions or four normal serves, of course, you can multiply the quantities if you cook for more people. So I will use six Hungarian sweet peppers that can be replaced, if you can’t find them, with bell peppers and a medium-sized onion.

Hungarian Stuffed Peppers-Six Peppers and One Onion on the Chopping Board

For the filling, I will use minced pork about 500 g, which is the most often used ingredient in my recipe. You can also try pork and beef or even turkey, and vegetarians can replace meat with mushrooms.

Hungarian Stuffed Peppers-Pork Mince in the Bowl

The second ingredient for the filling is rice, we need half a cup of uncooked rice, I used basmati rice but you can put any other type.

Hungarian Stuffed Peppers-Rice in the Bowl

Because it is a Hungarian recipe, I will put a can of chopped tomatoes because they are more fragrant than fresh tomatoes, not being their season, and definitely a bunch of fresh dills.

Hungarian Stuffed Peppers-Canned Chopped Tomatoes

How to Make the Hungarian Stuffed Peppers?

To make this recipe we first prepare the ingredients, we will make the filling and then we fill the peppers and cook them.

Preparing the Ingredients

I will start with the peppers, after washing them, I cut with a knife the end of the pepper where the tail is and I removed the seeds from the inside, leaving the pepper empty and ready to fill.

Hungarian Stuffed Peppers-Prepared Peppers to be Stuffed

After cleaning the onion, I chopped it as small as possible so that it does not feel in the filling, although it will be slightly sautéed beforehand.

Hungarian Stuffed Peppers-Chopped Onion on Chopping Board

I will also chop the dill very finely because I will put half in the filling and the other half in the juice in which it will boil.

Hungarian Stuffed Peppers-Chopping the Dill on Chopping Board

How to Make the Filling for Stuffed Peppers?

The peppers being ready, I will now make the filling. For this, as I said, I will first fry the onion and this, I heat two tablespoons of sunflower oil in a small saucepan. Add chopped onion and half a teaspoon of sea salt and fry over medium heat for about 1-2 minutes, stirring, until soft and glassy.

Hungarian Stuffed Peppers-Frying Chopped Onion in the Saucepan

Now add two tablespoons of paprika, which will give colour to the filling, mix and let it dissolve in oil for just a few seconds. Then I take the pan off the heat so that the paprika doesn’t burn because it becomes bitter and let it cool down so I can work with it.

Hungarian Stuffed Peppers-Fried and Seasoned Chopped Onion in the Saucepan

Next, mix the ingredients for the filling in a bowl and put the minced meat, the sautéed onion, the rice that I washed through a stream of water and drained, and half of the chopped dill.

Hungarian Stuffed Peppers-Pork Mince, Washed Rice, Chopped Dill and Fried Onion in the Bowl

I seasoned with a teaspoon of sea salt, half a teaspoon of freshly ground pepper, a teaspoon of a vegetable mix for soups and two tablespoons of tomato passata. I mix everything well by hand until the ingredients are homogenous and I get a kind of paste with which I will fill the peppers.

Hungarian Stuffed Peppers-Pepper Filling in the Bowl

Stuffing the Peppers

Filling the peppers is a simple operation, with the help of a spoon put a little of the filling in the pepper and lightly press the filling to reach the end of the pepper, repeating the operation until it is completely full.

Hungarian Stuffed Peppers-Stuffing the Pepper With a Spoon

I arrange the peppers that I filled in a pot, I use a Dutch oven pot, one by one until I’m done with them and we are going to boil them.

Hungarian Stuffed Peppers-Stuffed Peppers in the Pot Ready to Cook

Because I have leftovers from the filling, and I had to have them, I add an egg on them that will tie the filling and I will make balls that I will add next to the peppers.

Hungarian Stuffed Peppers-One Egg on the Pepper Filling in the Bowl

Seasoning and Cooking

Over the peppers, in the pot, pour the contents of the canned chopped tomatoes, add a cup of tomato paste and pour about 1.5 litres of water. Season with a teaspoon of sea salt, two tablespoons of vegetable mix for soups, the rest of the chopped dill, one tablespoon of dried celery leaves and one and a half tablespoons of sugar.

If you have fresh celery leaves, you don’t have to chop them, put them whole and they can be removed at the end.

I usually add sugar to most recipes rich in tomatoes and tomato juice because it balances their acidity and we like their sweeter taste.

Hungarian Stuffed Peppers-Seasoned Simmering Stuffed Peppers in the Pot

Bring the soup to the boil and then add the rest of the filling, from which I form balls the size of a golf ball and add them one by one. These meatballs are my children’s favourites because they don’t like the taste of boiled peppers because they are a little bitter.

Hungarian Stuffed Peppers-Add Remaining Filling Balls in the Simmering Stuffed Peppers

Let everything boil for about an hour on medium to low heat, enough time to make both rice and meat. Sometimes I usually make thickener from oil and flour to thicken the soup a little if there is too much juice, but this time I will leave it like that, to be healthier.

And ready, this was my recipe for traditional Hungarian stuffed peppers, I assure you that they are delicious and I recommend you taste them too.

How to Serve the Stuffed Peppers?

They are served hot in a bowl for soups, with sour cream on top and fresh bread, they are delicious, and I invite you to dinner.

Hungarian Stuffed Peppers-Served in Bowl With Sour Cream

Try my Hungarian stuffed peppers recipe and you won’t regret it, and if you are interested in other Hungarian recipes I recommend some from our blog such as:

Hungarian Stuffed Peppers-Served in Bowl With Sour Cream

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Hungarian Stuffed Peppers-Served in Bowl With Sour Cream
Hungarian Stuffed Peppers-Served in Bowl With Sour Cream

Hungarian Stuffed Peppers

Timea
You have to taste these Hungarian stuffed peppers at least once, with sour cream on top and fresh bread, and I am convinced that you will put it on your list of favourite recipes.
5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dinner
Cuisine Hungarian
Servings 4 portions
Calories 619 kcal

Equipment

  • 1 Saucepan
  • 1 mixing bowl
  • 1 Dutch oven pot 

Ingredients
 
 

  • 6 pieces Hungarian sweet peppers or yellow bell pepper

Filling

  • 500 g pork mince
  • 1 piece onion medium size
  • ½ cup rice uncooked basmati or another type
  • ½ bunch dill fresh chopped
  • 2 tbsp paprika powder Sweet Hungarian
  • 1+1/2 tsp sea salt kosher
  • 2 tbsp sunflower oil
  • ½ tsp ground pepper freshly ground
  • 1 tsp vegetable mix for soups
  • 2 tsp tomato passata

Soup

  • 1 piece egg from filling balls
  • 1 can chopped tomatoes canned
  • 1 cup tomato passata
  • 2 tbsp vegetable mix for soups dried
  • 1 tsp sea salt kosher
  • 1+1/2 tbsp sugar
  • ½ bunch dill fresh, chopped
  • 1 tbsp celery leaves dried
  • 1.5 l water

Instructions
 

  • Cut with a knife the end of the pepper where the tail is and I removed the seeds from the inside. Chop the onion and the dill.
  • Heat the sunflower oil in a small saucepan, add chopped onion and half a teaspoon of sea salt and fry over medium heat for about 1-2 minutes, stirring, until soft and glassy. Add the paprika, mix and let it dissolve in oil for just a few seconds.
  • Put the minced meat, the sautéed onion, the rice that I washed through a stream of water and drained, and half of the chopped dill in the mixing bowl.
  • Season with sea salt, freshly ground pepper, vegetable mix for soups and tomato passata. Mix everything well by hand until the ingredients are homogenous.
  • With the help of a spoon, put a little of the filling in the pepper and lightly press the filling to reach the end of the pepper, repeating the operation until it is completely full.
  • Arrange the stuffed peppers in the pot. Pour the chopped tomatoes, add the tomato paste and pour in the water. Season with sea salt, vegetable mix for soups, the rest of the chopped dill, dried celery leaves and sugar.
  • Add one egg to the leftover of the filling, make little balls and add to the soup after start boiling.
  • Let everything simmer for about an hour on medium to low heat.
  • Serve hot in a bowl for soups, with sour cream on top and fresh bread

Notes

Hungarian sweet peppers can be replaced, if you can’t find them, with yellow bell peppers.
Instead of pork mince, you can also try pork and beef mix or even turkey mince, and vegetarians can replace meat with mushrooms.

Nutrition

Serving: 1gramsCalories: 619kcalCarbohydrates: 50gProtein: 27gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 131mgSodium: 6040mgPotassium: 1016mgFiber: 4gSugar: 24gVitamin A: 2282IUVitamin C: 22mgCalcium: 105mgIron: 5mg
Keyword Hungarian stuffed peppers, Hungarian stuffed peppers recipe, stuffed peppers, stuffed peppers recipe
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Recipe Rating




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Ziggy Gutman

Thursday 3rd of March 2022

Great recipe

Ziggy Gutman

Thursday 3rd of March 2022

Hungarian poppyseed noodles recipe

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