Instructions
- Prepare Peppers:
Cut the tops off the peppers and remove seeds. Rinse and set aside. - Make Filling:
In a bowl, combine ground meat, cooked rice, onion, egg, paprika, salt, and pepper. Mix well. - Stuff Peppers:
Carefully fill each pepper with the meat mixture, leaving a little space at the top for expansion. Replace the tops if you like. - Prepare Sauce:
In a large pot, heat oil over medium heat. Add crushed tomatoes, tomato juice or water, and sugar. Season with a little salt and pepper. - Cook Peppers:
Place stuffed peppers upright in the sauce. Cover and simmer on low heat for 40–50 minutes, or until peppers are tender and the filling is cooked through. - Serve:
Serve hot, optionally with a dollop of sour cream and a slice of rustic bread.
💡 Tips:
- You can use a mix of ground beef and pork for a juicier filling.
- Some families like to add minced garlic, marjoram, or parsley to the filling for extra flavor.
- Leftovers taste amazing the next day as the flavors meld.
If you want, I can also share a slow cooker version of Töltött Paprika—super easy and hands-off, with the peppers perfectly tender and the sauce rich and flavorful. Do you want that version?