Töltött Paprika – Hungarian Stuffed Peppers

One of the things that always amazes me about Hungarian cuisine is its ability to strike a perfect balance between simplicity and depth of flavour. Töltött paprika is a great example of Hungarians taking some very basic ingredients, and creating a classic comfort food! 

Plump TV paprika peppers stuffed to the brim with a savoury mixture of ground meat, rice, onions, and Hungarian sweet paprika. Then you simmer the stuffed peppers in a rich tomato sauce until they’re tender and bursting with goodness. It is humble yet hearty; and comforting yet complex. Giving a flavour explosion in every bite! 

Töltött Paprika in Hungarian Culture

Some food historians believe the Ottoman Turks introduced stuffed peppers to Hungary by the Ottoman Empire during their rule in the 16th and 17th centuries. Or possibly they came from the Balkans or even further east. Many Central European countries also stuff their vegetables with all manner of ingredients. But it is the addition of Hungarian sweet paprika and the locally grown (and amusingly named) TV paprika that give töltött paprika its uniquely Hungarian flavour.

But töltött paprika isn’t just about the taste – all Hungarians have a soft spot for töltött paprika, as it brings back happy memories of home cooked food, childhood and of family. You will rarely see stuffed peppers on restaurant menus in Hungary. But Hungarians eat this dish regularly at home, and it remains a cherished part of family gatherings and celebrations. 

So, the next time you sit down to enjoy a bowl of töltött paprika, take a moment to appreciate the rich history and cultural significance behind this timeless dish. It’s a taste of Hungary that’s sure to delight your senses and leave you craving more.

Making Töltött Paprika

Make the Filling

First you make your filling by sautéing onions, garlic until they’re golden brown and fragrant. Mix in some cooked rice, paprika (because what’s Hungarian cuisine without paprika?) and then mix into your choice of ground meat (I prefer minced pork shoulder), and season with a generous pinch of salt and pepper.

Stuff the Peppers 

Once your filling is ready, cut off the top of the pepper and remove the seeds. Then stuff the filling into the waiting peppers. 

Cook in the Sauce

Make your tomato sauce in the pan, and then nestle the stuffed peppers snugly into into the pan and let everything simmer away until the peppers are tender and the flavors have melded together beautifully.

Serve it up alongside some crusty bread or a plate of potatoes for the ultimate Hungarian feast. Trust me, one bite of this savory sensation and you’ll how something so simple can taste so good.

🇭🇺 Jó étvágyat

Also Read

Looking for more classic Hungarian dishes? Check out these posts:

• Hungarian Chicken Noodle Soup – a delicious soup for any time of the year
• Csikostokány – Hungarian cowboy stew
• Cold Sour Cherry Soup (Hidel Meggyleves) – a refreshing Hungarian cold fruit soup
• Hungarian Food – the Ultimate Guide

Or take a look at my full collection of Hungarian recipes for more Hungarian flavours.

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Töltött Paprika – Hungarian Stuffed Peppers

Plump paprika peppers stuffed to the brim with a savoury mixture of ground meat, rice, onions, and Hungarian sweet paprika, then simmered in a rich tomato sauce until they’re tender and bursting with goodness.

Ingredients

Stuffed Peppers

• 1 onion finely chopped
• 2 cloves garlic finely chopped
• 500 grams minced pork
• salt
• pepper
• 1 tbsp Sweet Hungarian paprika
• 100 g cooked rice
• 2 eggs
• 8 Hungarian TV paprika (peppers)

Tomato Sauce

• 1 onion finely chopped
• 4 tbsp tomato puree
• 250 ml passata
• 2 tbsp celery leaves finely chopped
• 2 tbsp lard
• 2 tbsp flour
• 2 tsp sugar

Instructions 

Stuffed Peppers

• Sauté the onion for about 8-10 mins on a low heat until soft and translucent. Then add the garlic and cook for a further minute.
• Mix the pork, salt, pepper, sweet Hungarian paprika, the cooked rice, and the cooked onion and garlic in a large bowl until well combined.
• Cut the tops off the Hungarian TV Paprika, and remove the seeds. Fill each pepper with the meat mixture almost to the top, making sure that there are no air pockets.

Tomato Sauce

• Fry the onion in a pan fr 8-10 minutes until sot and translucent, then add the tomato puree and celery leaves. Stir for 1-2 minutes making sure the tomato paste doesnt burn, then add the passata and mix well.
• Add the stuffed peppers to the sauce, and then add enough water to cover the paprika, and simmer gently for 45 – 60 mins.
• In a separate pan, melt 2 tbsps lard and add 2 tbsps of flour and mix well to form a roux. Add a ladle of the tomato cooking liquid to the roux and whisk well to remove any lumps, then slowly add the roux mixture to the simmering sauce until mix and bring to the boil and stir until the tomato sauce has thickened.
• Season the sauce to taste, and add 2 tsp of sugar at the end.