Stuffed Pepper with Tomato Sauce (Töltött paprika)

ground meat

🥗Healthier: lean turkey

💰Cheaper: cooked lentils

Lentils provide protein while being budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creamy cottage cheese

Greek yogurt offers a healthier alternative with similar creaminess.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without the fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is cost-effective for cooking.

Heat 2 tbsp oil in a saucepan, add the chopped onion and cook gently until it's soft. Remove from the heat.

Cut the stem of the peppers off and deseed them.

Place the ground pork in a large bowl, then season with 2 tsp salt, 1 tsp black pepper and 1 heaped tsp paprika.

Add the crushed garlic, 1 egg, the pre-washed rice and the softened onion.

Using your hands mix everything together, until it's well combined.

Fill the peppers with the meat mixture (do not over-stuff them as the rice will expand).

If you have meat-mixture left, make some meatballs from it.

Heat 4 tbsp oil in a large saucepan, add the flour and cook stirring until it's golden brown.

Gently pour the thick tomato juice into the pan, add a little water and mix well.

Add 3-4 heaped tsp tomato paste, and season with salt, sugar and black pepper.

Mix together /it should look like a nice creamy soup.

Add the stuffed pepper and meatballs, cover, and cook on low heat at least 1 hour.

Check it sometimes, gently stir and turn the peppers over.

After 1 hour of cooking the peppers should be soft and the meat cooked through.

Meanwhile cook the potato wedges in boiling salted water. When it's cooked, drain them in a colander.

Now, serve the stuffed peppers and meatballs with the tomato sauce and the boiled potatoes on side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens