Toltott Paprika - Hungarian Stuffed Peppers

April 9, 2012 4:52 PM EDT
Toltott Paprika
Toltott Paprika (Photo: Flickr / alanagkelly)

Stuffed peppers are one of the favorite dishes in Hungary. Two common ingredients in Hungarian cuisine, paprika and tomato sauce are used in the cooking and sometimes garnished with sour cream.

5 large bell peppers
1/3 pound ground beef
1/3 pound ground pork
1/2 cup rice, uncooked
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp Hungarian paprika
1 tbsp parsley, chopped
2 eggs, beaten
1 cup tomato sauce
Salt and freshly ground black pepper

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1. Cut off tops and remove seeds and white membrane. Finely chop pepper tops; place in a large bowl.
2. Add beef and pork, rice, onion, garlic, paprika, parsley, eggs, salt and pepper. Mix together well.
3. Stuff peppers lightly with the meat mixture. Leave a little room for the rice will swell. If you have any left over meat filling, form it into meatballs.
4. Preheat oven to 350°F.
5. Place the peppers in the grease casserole dish, along with any meatballs.
6. Pour the tomato sauce over the peppers. Cover the casserole dish tightly with a lid.
7. Cook for about 50 minutes to hour.
8. Place a dollop of sour cream, if desired. Serve hot.


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