Hungarian Stuffed Peppers

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Hungarian Stuffed Peppers

Ingredients

  • For the Peppers:
    • 6 bell peppers (green, red, yellow, or a mix), tops cut off and seeds removed
    • 1 lb (450 g) ground pork or beef
    • 1/2 cup uncooked rice
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 egg
    • 2 tsp sweet Hungarian paprika
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1/4 cup fresh parsley, chopped (optional)
  • For the Tomato Sauce:
    • 2 tbsp vegetable oil
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 can (15 oz) tomato sauce
    • 1 can (14.5 oz) diced tomatoes
    • 1 tsp sugar
    • 1-2 tsp sweet Hungarian paprika (adjust to taste)
    • Salt and pepper, to taste
    • 1-2 cups water or chicken broth (as needed for desired thickness)

Instructions

  1. Prepare the Peppers:
    • Preheat your oven to 350°F (175°C).
    • In a large bowl, combine the ground meat, rice, chopped onion, minced garlic, egg, paprika, salt, pepper, and parsley. Mix well until all ingredients are evenly incorporated.
  2. Stuff the Peppers:
    • Fill each bell pepper with the meat mixture, pressing it in firmly but not overstuffing. Set the stuffed peppers aside.
  3. Prepare the Tomato Sauce:
    • In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
    • Add the minced garlic and cook for another minute until fragrant.
    • Stir in the tomato sauce, diced tomatoes, sugar, and paprika. Season with salt and pepper to taste.
    • Add water or chicken broth as needed to achieve your desired sauce consistency. The sauce should be pourable but not too thin.
    • Bring the sauce to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
  4. Cook the Peppers:
    • In a large baking dish or Dutch oven, place the stuffed peppers upright. Pour the tomato sauce over the peppers, ensuring they are well covered. Add more water or broth if needed.
    • Cover the dish with a lid or aluminum foil and bake in the preheated oven for about 1 hour, or until the peppers are tender and the meat is cooked through.
    • Remove the cover during the last 15 minutes of cooking to allow the tops to brown slightly.
  5. Serve:
    • Serve the stuffed peppers hot, spooning the tomato sauce over them. These peppers are delicious with a side of crusty bread or mashed potatoes.

Enjoy this dish as a way to cherish and celebrate your Hungarian heritage! Feel free to adjust the seasoning and ingredients to suit your taste and to bring out the flavors you remember from your Nagymamas’ kitchens.

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