Instructions
- Prepare filling
- Cook rice halfway (about 5 minutes), drain.
- In a bowl, mix meat, rice, onion, garlic, egg, paprika, parsley, salt, and pepper.
- Stuff peppers
- Remove stems and seeds from peppers.
- Stuff with meat mixture, pressing gently (don’t overpack).
- Make tomato base
- In a pot, heat oil/lard, whisk in flour to make a light roux.
- Stir in tomato paste, then slowly add tomato juice.
- Season with salt, sugar, and a pinch of paprika. Bring to simmer.
- Cook peppers
- Place stuffed peppers (and any leftover meat rolled into little meatballs) into the tomato sauce.
- Cover and simmer gently for 40–50 minutes, until peppers are tender and filling is fully cooked.
- Serve
- Traditionally served with crusty bread or even a little sour cream on the side.
👉 Some Hungarian families also add smoked sausage or cook a few cabbage rolls in the same sauce for extra flavor.
Do you want me to also share the authentic Hungarian grandma-style trick that makes the tomato sauce extra silky?