ReceptnaptárHungarian stuffed peppers in tomato sauce
Stuffed peppers are one of the great dishes of the Hungarian late summer: fleshy, sweet peppers are filled with meat and rice, then simmered until tender in a sweetish tomato sauce thickened with a roux. It is usually made with TV paprika, the pale yellowish-white Hungarian stuffing pepper. It is even better the next day, once the filling and the sauce have mellowed together.
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Ingredients
Method
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- Cut the tops off the peppers along with the stem, and hollow out the seed core.
- Dip the peppers in boiling water for about 1 minute, then plunge straight into cold water and drain in a colander.
- For the filling, steam the onion in lard until translucent, add the ground meat, and fry, breaking it up, until it loses its pink color (5-6 minutes), then let cool.
- Meanwhile, steam the rice with the 200 ml water, covered, until half-cooked (about 8-10 minutes), and let it cool.
- Mix the cooled meat and rice with the egg, season with salt and pepper.
- Stuff the peppers with the meat-rice mixture, not too tightly, since the rice will still swell during cooking.
- For the sauce, make a reddish roux with lard in a larger pot, add the chopped onion, then the paprika.
- Pour in the tomatoes and water, season with salt and sugar, then add the stuffed peppers.
- Cover and simmer over low heat for 35-40 minutes until the peppers soften and the filling is cooked through; turn the peppers carefully halfway through.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Only half-cook the rice and do not fill the peppers to the top, because the rice keeps swelling as it cooks and can burst them.
- Shape any leftover filling into balls and simmer them in the sauce between the peppers. Children often like these best of all.
- The sauce is right when it is both sweet and slightly tart, so adjust the sugar at the end, after tasting, to match the acidity of the tomatoes.
Frequently asked questions
Why are the peppers blanched?
A brief blanching softens the peppers, makes them easier to fill and stops them cracking. With very fresh, thin-walled peppers this step can be skipped, although they will stay a little firmer.
Can stuffed peppers be frozen?
Yes, they keep for 2-3 months in a container with the sauce. Reheat them slowly over a low heat, gently shaking the pot now and then so that the peppers do not break up.
Similar recipes
- Sogan-dolma (Bosnian onions stuffed with minced meat) · South Slavic
- Gemista (stuffed tomatoes and peppers) · Greek
- Stuffed peppers (farshirovanny perets) · Russian
- Stuffed peppers in tomato sauce (punjena paprika) · South Slavic
- Oven-baked stuffed peppers · American
- Gefüllte Paprika (stuffed bell peppers with minced meat and rice in tomato sauce) · German
More hungarian ideas
- Lecsó with sausage
- Hortobágy meat pancakes
- Layered potato bake (rakott krumpli)
- Creamy potato stew with frankfurters (krumplifőzelék)
- Creamy green bean stew with meat patties
- Fried breaded cheese with mashed potatoes and tartare sauce
- Pasta bake with ham and egg
- Cold supper platter with cold cuts and cheese
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