Hungarian Stuffed Peppers (töltött paprika)

Perfect choice, Ashley! Let’s go big and cozy with a long-form version of Hungarian Stuffed Peppers (Töltött Paprika) — just like the kind grandma used to make, slow-simmered in a rich tomato sauce with that comforting, old-world flavor that fills the whole kitchen. 🍅🌶️🇭🇺

🇭🇺 Hungarian Stuffed Peppers (Töltött Paprika)

A Traditional Comfort Dish Full of Heart, History, and Home-Cooked Flavor

In Hungary, food isn’t just nourishment — it’s a love language. And töltött paprika, or Hungarian stuffed peppers, are one of the coziest expressions of that love. These beautiful yellow or green peppers, filled with a savory pork-and-rice mixture, simmer slowly in a rich tomato broth that tastes like something passed down through generations.

This dish always brings back memories of weekend lunches at grandma’s house, where the kitchen was warm, the table was full, and the scent of paprika and tomatoes floated through the air. Whether you’re craving a taste of home or discovering this recipe for the first time, you’re in for something deeply satisfying.

📝 Ingredients

Here’s what you’ll need to make a generous batch of töltött paprika:

For the Filling:

  • 1 lb (450 g) ground pork (or beef/pork mix)
  • ¾ cup uncooked rice
  • 1 egg
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp sweet Hungarian paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp parsley, finely chopped

For the Peppers:

  • 6–8 medium Hungarian sweet peppers, or bell peppers (yellow or green work best)
  • A few extra meatballs (optional – grandma always made some with leftover filling!)

For the Tomato Sauce:

  • 2 tbsp oil (or lard, for authenticity)
  • 1 tbsp flour
  • 2½ cups (600 ml) tomato purée or passata
  • 1–2 tsp sugar (balances the acidity)
  • 1½ tsp salt, to taste
  • ½ tsp paprika
  • 2½ cups (600 ml) water or broth
PREPARATION