Hungarian Stuffed Peppers (Töltött Paprika) | Easy Summer Recipe

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.

Parboil half a cup of rice with two cups of water for five minutes.

Strain the parboiled rice and allow it to cool.

Caramelize the onions and add garlic.

Prepare the paprika peppers by slicing off the end, removing the seeds, and slicing off a bit of the tail.

In a bowl, combine three-quarters of a pound of beef, salt, black pepper, Hungarian paprika, one egg, caramelized onion, garlic, and parboiled rice. Mix together by hand.

Stuff the meat mixture into the prepared paprika peppers.

Use a baking tray for six to eight stuffed peppers.

Make a roux in a pan with three tablespoons of sunflower oil and flour.

Add tomato paste and then tomato puree (Passata) in batches, shaking water in the jar to use up all the puree.

Add bay leaves and season with Vegeta and sugar if needed.

Pour the sauce over the stuffed paprika peppers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens