Description
Traditional Hungarian stuffed peppers filled with a savory beef and rice mixture, simmered in a rich tomato sauce for a comforting and hearty meal.
Ingredients
- 6 large bell peppers
- 500 g ground beef
- 100 g uncooked white rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 2 tablespoons vegetable oil
- 500 ml tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 500 ml water or broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Cut tops off peppers, remove seeds, rinse, and set aside.
- In a bowl, mix ground beef, rice, onion, garlic, egg, paprika, salt, and pepper until combined.
- Stuff each pepper, leaving space for rice expansion, and optionally replace tops.
- Heat oil in a large pot and cook tomato paste for 1 minute.
- Add tomato sauce, water or broth, and sugar. Stir well.
- Place stuffed peppers upright in the pot; sauce should reach halfway up.
- Cover and simmer on low heat for 50–60 minutes until peppers are tender and rice is cooked.
- Spoon sauce over peppers occasionally while cooking.
- Garnish with parsley and serve hot with extra sauce.
Notes
- Do not overstuff peppers to allow rice to expand.
- Ground turkey or chicken can be used as a substitute.
- Vegetarian version can be made with lentils and vegetables.
- Add sour cream for a richer sauce.
- Tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
