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.