Instructions:
1. Prepare the Peppers:
- Wash the bell peppers and cut off the tops (keep the tops for presentation if desired). Remove the seeds and membranes inside the peppers. Set aside.
2. Make the Stuffing:
- In a mixing bowl, combine the ground meat, rice, chopped onion, garlic, egg, paprika, salt, and pepper. Mix well until fully incorporated.
3. Stuff the Peppers:
- Fill each pepper with the meat and rice mixture, packing it lightly but ensuring the filling reaches the top. Do not overfill, as the rice will expand during cooking.
4. Cook the Stuffed Peppers:
- In a large pot or Dutch oven, pour the tomato purée and water (or beef stock). Add the sugar, salt, and bay leaf, and bring to a simmer.
- Carefully place the stuffed peppers into the pot, ensuring they are mostly submerged in the sauce. If you have leftover filling, shape it into small meatballs and add them to the sauce as well.
5. Simmer:
- Cover the pot and let the peppers simmer on low heat for about 45-60 minutes, or until the peppers are tender and the rice in the filling is fully cooked.
6. Thicken the Sauce (Optional):
- If you prefer a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of water to form a smooth slurry. Gradually stir it into the sauce and simmer for another 5 minutes.
Serving Suggestions:
- Serve the stuffed peppers with slices of crusty bread, mashed potatoes, or simply on their own with a generous ladle of tomato sauce.
- Garnish with fresh parsley for a touch of color.
Tips:
- For an extra authentic touch, use Hungarian wax peppers instead of regular bell peppers.
- Adjust the sweetness of the tomato sauce to your preference by adding more or less sugar.
- This dish tastes even better the next day as the flavors develop further!
Enjoy your warm, comforting plate of Töltött Paprika—a true Hungarian delight! 🇭🇺🍽️