Hungarian Stuffed Peppers

12 comments Posted by: Roberta Gyori

Hungarians like stuffed vegetables. Whether it is cabbage, kohlrabi or pepper, stuffed vegetables are on the menu in every household. Hungary is a major pepper producer, and paprikas come in all colors, shapes and sizes. There is even a type of yellow pepper called ‘TV Paprika’, which is short for ‘paprika to stuff’.

Hungarian stuffed peppers aren’t really Hungarian. This recipe has Turkish origins and was adopted by Hungarians during the Turkish occupation in the 16 and 17th centuries.

Hungarian yellow peppers give this dish its distinct taste, although any kind of bell peppers can be used. Multicolored bell peppers have thicker skin and may take longer to cook.

This is an easy recipe to prepare and impress your friends with. There are many different ways to make stuffed peppers and the recipe below is the way my family has been making this tasty dish for generations.

The ingredients:

Hungarian Recipe

Traditional Hungarian Stuffed Peppers

5-6 Hungarian yellow peppers
1 pounds of fresh ground pork
1 liter (34 ounces) of tomato sauce
1 onion, chopped
1 clove of garlic, chopped
½ cup of rice
2 eggs
salt, black pepper, paprika and sugar to taste
parsley, chopped
2 tablespoons of flour

The how-to:

Mix the ground pork, onion, garlic, rice and eggs in a bowl. Add the salt, black pepper, parsley and paprika and mix everything together thoroughly. Put the mixture in the fridge and let it settle for a few hours.

Wash and de-core the peppers and remove the seeds and the membranes. Take a larger pot, add the tomato sauce, add 1 liter of water, salt and sugar to taste and stir until it comes to a slow boil.

Now it’s time to stuff the peppers with the meat-rice mixture. Be sure to leave some room, as the rice will expand when cooked. Form meatballs from the remaining stuffing and place them in the simmering tomato sauce along with the stuffed peppers. The sauce should cover the peppers and meatballs, so if needed add some more water. Cover and let it cook for about 50 minutes.

In a saucepan make a light brown broth from 2 tablespoons of oil and 2 tablespoons of flour. Remove the stuffed peppers and the meatballs from the pot, reduce the heat, add the hot broth and stir until you get a smooth sauce. You can also use a stick blender to smooth the sauce. Bring it to boil, and when the sauce thickens (it takes about 3 minutes) add the peppers and meatballs back into the sauce. Heat thoroughly and your Hungarian stuffed pepper dish is ready for serving.

Bon appétit! (Jó étvágyat!)

You are reading: Hungarian Stuffed Peppers
Posted in: Budapest Blog & Articles  Category: Hungarian Recipes

tags: hungarian cuisine recipe food

  1. Roseann opines:

    Do you put in 1/2 cup UNCOOKED rice?

  2. Roberta Gyori responds:

    Yes. I personally use uncooked rice, although there are recipes that call for pre-cooked rice. Because of the amount of time required to cook the dish uncooked rice has always worked better for me.

  3. Roseann opines:

    Thanks! How much paprika do you usually put into the meat mixture?

  4. Roberta Gyori responds:

    I usually add two leveled teaspoons of paprika. Sorry I couldn’t respond sooner, I hope you weren’t planning to make it for lunch smile

  5. Joanne opines:

    Hi - Just would like to be sure you are putting 1iter of tomato sauce plus 1 litre of water ? Is this O.K. Thanks

  6. Roberta Gyori responds:

    @Joanne - Yes, that’s how I make it. Hope you like it… Let me know how it turns out.

  7. Khiggins opines:

    My husband and I just returned from a trip which included beautiful Budapest!
    I had the most delicious stuffed peppers I’ve ever had at a
    Family owned restaurant directly across the street from the Ibis hotel near Heroes square.  I would not attempt to spell the name.  Is it possible there was some pork rind chopped finely in this?? I have not found any Hungarian recipes with pork rind and also wonder how much paprika to use as
    Recipes often say to tast and there is a subtlety to the spice which for me I’d difficult to gauge.

  8. Roberta Gyori responds:

    @Khiggins - Glad you enjoyed Budapest. As for the paprika you should add 2 teaspoon if you are using the above recipe. There are many ways to make stuffed peppers and some might even add pork rind, however it’s typically not part of the recipe. Another popular way to making stuffed peppers is to simmer the onions in bacon grease before mixing it together with the meat.
    Happy cooking and let me know how it turns out.

  9. Kh opines:

    Koszonom, Roberta!

  10. James opines:

    @Roberta Gyori -
    In a previous reply you said “I usually add two leveled teaspoons of paprika.”
    Which one is correct or did I miss something?

  11. Roberta Gyori responds:

    @James - 2 teaspoons.

  12. Kate opines:

    My mother in law made this dish for me in the summer time. It was so lovely I want to try to make it myself. But I can’t remember if she served it with anything else like pasta or a noodle. What do you do?

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