Step 1: Prepare the Peppers

Wash the bell peppers.

Slice off the tops and remove the seeds and membranes.

Set aside.

Step 2: Prepare the Filling

In a large bowl, combine:

Ground pork
Ground beef (if using)
Cooked rice
Onion
Garlic
Egg
Parsley
Hungarian paprika
Marjoram
Salt
Black pepper

Mix until evenly combined.

Fill each pepper generously with the meat mixture, leaving a little space at the top for expansion during cooking.

Step 3: Prepare the Tomato Sauce

Heat the butter or oil in a large Dutch oven over medium heat.

Whisk in the flour and cook for 1–2 minutes.

Remove from the heat.

Stir in the Hungarian paprika.

Gradually whisk in:

Crushed tomatoes
Tomato juice
Broth

Add:

Sugar
Bay leaf
Salt
Pepper

Bring to a gentle simmer.

Step 4: Cook the Stuffed Peppers

Carefully place the stuffed peppers upright into the simmering tomato sauce.

Cover the pot.

Cook over low heat for 1½–2 hours, occasionally spooning sauce over the peppers.

The peppers should become tender and the filling should reach an internal temperature of 160°F (71°C).

Step 5: Serve

Remove the bay leaf.

Ladle plenty of tomato sauce over each stuffed pepper.

Garnish with fresh parsley.

Serve with a spoonful of sour cream if desired.

Traditional Variations

Classic Pork Version

Prepared entirely with ground pork, following many traditional Hungarian family recipes.

Beef & Pork Version

A combination of pork and beef creates a richer flavor.

Stuffed Tomato Version

Fill large tomatoes using the same meat mixture and cook them alongside the peppers.

Spicy Version

Add hot Hungarian paprika or finely chopped hot peppers to the filling.

Traditional Serving Suggestions

Hungarian Stuffed Peppers are traditionally served with:

Boiled potatoes
Mashed potatoes
Fresh crusty bread
Buttered egg noodles
Hungarian Cucumber Salad (Uborkasaláta)

Finish the meal with:

Dobos Torte
Hungarian Beigli
Hungarian Krémes
Gerbeaud Slice (Zserbó)

Expert Tips

Authentic Hungarian paprika gives the dish its signature flavor.
Do not overstuff the peppers, as the rice expands during cooking.
Simmer gently to keep the peppers intact.
Homemade tomato sauce creates the richest flavor.
Like many Hungarian dishes, Töltött Paprika tastes even better the next day.

Storage & Reheating

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze cooked stuffed peppers in the tomato sauce for up to 3 months.

Reheating

Warm gently on the stovetop over low heat or bake covered at 350°F (175°C) until heated through.

Frequently Asked Questions

Can I use red bell peppers?

Yes, but traditional Hungarian recipes usually use green or pale yellow peppers because they are less sweet and hold their shape well.

Can I make the filling ahead of time?

Absolutely. Prepare the filling up to one day in advance and refrigerate until ready to use.

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Hungarian Stuffed Peppers Recipe (Töltött Paprika)