Traditional Hungarian Stuffed Peppers Recipe | Töltött Paprika
Servings: 4 portions
Calories: 570kcal
Learn to make traditional Hungarian Stuffed Peppers with our simple, step-by-step recipe. This hearty, flavorful dish is a family favorite!
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Equipment
- 1 Saucepan
- 1 mixing bowl
- 1 Soup Pot
Ingredients
- 8 pcs Hungarian wax peppers or yellow bell pepper
Filling
- 500 g pork mince or pork-beef mix
- 1 piece onion medium size
- ½ cup rice uncooked basmati or another type
- ½ bunch dill fresh chopped
- 2 tablespoon paprika powder Sweet Hungarian
- 1+½ teaspoon sea salt kosher
- ½ teaspoon ground pepper freshly ground
- 1 teaspoon vegetable mix for soups
- 1 piece egg from filling balls
- 2 tablespoon sunflower oil or other vegetable oil
Soup
- 1 can chopped tomatoes canned
- 1 cup tomato passata
- 1 tablespoon tomato paste
- 2 teaspoon vegetable mix for soups dried
- 1 teaspoon sea salt kosher
- ½ teaspoon ground pepper freshly ground
- 1 tablespoon sugar
- ½ bunch dill fresh, chopped
- 3 pcs celery leaves fresh
- 2 l water
Instructions
- Use a knife to carefully cut the peppers around the stem end. Remove all the seeds and any white membranes from the inside. Finely chop the onion after cleaning it. Finely chop the dill.
- Heat the sunflower oil in a small saucepan and add the chopped onion. Season with half a teaspoon of sea salt and fry over medium heat for about 1-2 minutes, stirring, until soft and glassy.
- Combine the minced meat with the cooled, sautéed onion. Add the rice, which you've thoroughly washed and drained, along with half of the finely chopped dill.
- Season with sea salt, freshly ground pepper, and vegetable mix for soups. Mix everything well by hand until the ingredients are homogenous mixture.
- Take a spoonful of filling and carefully push it into each pepper, making sure to lightly compact it so it reaches the end. Continue filling and gently pressing until each pepper is generously full.
- Arrange the stuffed peppers in the pot. Pour the chopped tomatoes, add the tomato paste, tomato passata and pour in the water. Season with sea salt, vegetable mix for soups, the rest of the chopped dill, dcelery 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
Video
Notes
Hungarian yellow 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.
While traditionally simmered on the stovetop, Hungarian stuffed peppers can also be baked in the oven.
Nutrition
Serving: 1grams | Calories: 570kcal | Carbohydrates: 37g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 4941mg | Potassium: 1044mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2322IU | Vitamin C: 24mg | Calcium: 110mg | Iron: 5mg
