You have to taste these Hungarian stuffed peppers at least once, with sour cream on top and fresh bread, and I am convinced 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, 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.
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, beef, or even turkey, and vegetarians can replace meat with mushrooms.
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.
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 dill.
How to Make the Hungarian Stuffed Peppers?
To make this recipe, we first prepare the ingredients, we will make the filling, and then 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.
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.
I will also chop the dill very finely because I will put half in the filling and the other half in the juice which it will boil.
How to Make the Filling for Stuffed Peppers?
The peppers are ready, I will now make the filling. For this, as I said, I will first fry the onion and, 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.
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 the paprika doesn’t burn because it becomes bitter and let it cool down so I can work with it.
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.
I seasoned it 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.
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.
I arrange the peppers that I filled in a pot, and I use a Dutch oven pot, one by one, until I’m done with them, and we are going to boil them.
Because I have leftovers from the filling, and I had to have them, I add an egg to them that will tie the filling, and I will make balls that I will add next to the peppers.
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.
Bring the soup to a 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.
Let everything boil for about an hour on medium to low heat, enough time to make rice and meat. Sometimes I 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 traditional Hungarian stuffed peppers recipe; I assure you that they are delicious, and I recommend you taste them too.
How to Serve the Stuffed Peppers?
The stuffed peppers 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.
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:
- Best Hungarian Stuffed Cabbage Rolls Recipe
- Hungarian Green Bean Soup Recipe
- Traditional Hungarian Goulash Recipe
- Hungarian Hunter’s Stew Recipe
- Best Vegetable Stew Recipe-Hungarian Lecso
- Brasov Roast Recipe
- Pork and Sauerkraut Goulash
Hungarian Stuffed Peppers
- 1 Saucepan
- 1 mixing bowl
- 1 Dutch oven pot
- 6 pieces Hungarian sweet peppers or yellow bell pepper
- 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
- 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
- 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