🍳 Instructions
1. Prepare the Peppers
Wash the peppers, slice off the tops (keep the caps!), and carefully remove the seeds and membranes. Set them aside to be filled.
2. Make the Filling
In a large bowl, combine the ground meat, uncooked rice, chopped onion, garlic, egg, parsley, paprika, salt, and pepper. Mix well — hands are best for this part!
💡 Optional: Roll a few extra meatballs if you have leftover filling. These simmer alongside the peppers and soak up all the sauce.
3. Stuff the Peppers
Fill each pepper with the meat-rice mixture. Pack it in gently, leaving about ½ inch at the top to allow the rice to expand. Place the caps back on top if desired — they look pretty and help keep the filling moist.
4. Sear the Sauce Base
In a deep pot or Dutch oven, heat the oil over medium. Add the flour and stir constantly until it just begins to turn golden (a light roux). Add the paprika and stir quickly — don’t let it burn.
5. Add the Tomato Sauce
Slowly pour in the tomato purée, followed by the sugar, salt, and water/broth. Stir well and bring it to a gentle simmer.
6. Add the Stuffed Peppers
Carefully lower the stuffed peppers into the pot. If you made extra meatballs, add those too. The sauce should mostly cover the peppers — add a little more water if needed.
7. Simmer Slowly
Cover and cook on low heat for about 60–75 minutes, or until the rice and meat are fully cooked and the peppers are tender but not falling apart.
💡 Stir gently from time to time to avoid sticking. Add a splash of water if the sauce thickens too much.
8. Serve with Love
Serve hot with crusty bread, buttered noodles, or nokedli (Hungarian dumplings). A spoonful of sour cream on top is heavenly!
🧡 A Taste of Tradition
This is the kind of dish you serve when the family’s coming over… or when you need a warm hug in a bowl. Every household has its own touch — a different sauce, a bit of dill, or a thicker filling — and that’s the beauty of it. It’s endlessly customizable and always made with heart.
🧂 Tips & Variations
- Meat: You can use all pork, or a mix of pork and beef.
- Rice: No need to pre-cook — it cooks perfectly in the pepper!
- Sauce Style: Some like a thinner broth, others a rich tomato gravy — adjust liquid to your preference.
- Add a Bay Leaf or a pinch of sugar to the sauce for a deeper flavor.
🗣️ From My Kitchen to Yours
“Every time I make this, it feels like my grandmother is standing beside me, telling me to ‘add just a bit more paprika!’ I hope this recipe brings that same warmth to your home.”
Ashley, I can also format this as a printable recipe card or prep it with step-by-step photos if you want to post it on your blog or social media. Want me to turn this into a Facebook or Pinterest share post too? ❤️