Learn to Make Hungarian Stuffed Peppers (Step-by-Step Tutorial)

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt provides a similar tang with fewer calories.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage leaves

Zucchini can be a lower-calorie option, while cabbage leaves are often cheaper.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa adds protein, while bulgur is generally less expensive.

Use a knife to carefully cut the peppers around the stem end. Remove all the seeds and any white membranes from the inside. Finely chop the onion after cleaning it. Finely chop the dill.

Heat the sunflower oil in a small saucepan and add the chopped onion. Season with half a teaspoon of sea salt and fry over medium heat for about 1-2 minutes, stirring, until soft and glassy.

Combine the minced meat with the cooled, sautéed onion. Add the rice, which you’ve thoroughly washed and drained, along with half of the finely chopped dill.

Season with sea salt, freshly ground pepper, and vegetable mix for soups. Mix everything well by hand until the ingredients are homogenous mixture.

Take a spoonful of filling and carefully push it into each pepper, making sure to lightly compact it so it reaches the end. Continue filling and gently pressing until each pepper is generously full.

Arrange the stuffed peppers in the pot. Pour the chopped tomatoes, add the tomato paste, tomato passata and pour in the water. Season with sea salt, vegetable mix for soups, the rest of the chopped dill, celery leaves and sugar.

Add one egg to the leftover of the filling, make little balls and add to the soup after start boiling.

Let everything simmer for about an hour on medium to low heat.

Serve hot in a bowl for soups, with sour cream on top and fresh bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens