Instructions
1. Prepare the Peppers:
- Wash the peppers, cut off the tops, and remove the seeds and membranes. Keep the tops as lids for presentation if desired.
2. Make the Stuffing:
- In a large bowl, mix the ground meat, rice, chopped onion, egg, garlic, paprika, salt, and pepper until well combined.
- Stuff each pepper with the meat mixture, pressing gently to ensure they are filled but not overpacked.
3. Prepare the Sauce:
- In a large pot, heat the oil or lard over medium heat. Sauté the chopped onion until translucent.
- Remove the pot from heat, add the sweet paprika, and stir quickly to avoid burning.
- Return to heat and add the crushed tomatoes, water (or broth), sugar (if using), bay leaf, salt, and pepper. Stir well and bring to a simmer.
4. Cook the Stuffed Peppers:
- Carefully place the stuffed peppers into the simmering sauce. If there’s leftover meat mixture, shape it into meatballs and add them to the pot.
- Cover and simmer gently over low heat for 45–60 minutes, or until the peppers are tender and the rice in the stuffing is fully cooked.
5. Serve:
- Remove the bay leaf and serve the peppers hot, with plenty of sauce spooned over the top.
- Optional: Pair with crusty bread, boiled potatoes, or a dollop of sour cream for an authentic Hungarian touch.
Tips:
- Hungarian wax peppers add a slightly spicy kick compared to bell peppers.
- Leftovers taste even better the next day as the flavors meld together!
Enjoy this comforting Hungarian classic that brings warmth and tradition to the table! 🇭🇺 🌶️