Hungarian Stuffed Pepper with Tomato Sauce is a classic and simple summer dish. We like it and make it when the peppers are in season.
When I was children, I hated the cooked peppers, but now, I love it and I stuff just a little bit (3 tablespoons) meat mix in the peppers. My kids also hate the cooked pepper, therefore for them I make big meatball that I cook in the tomato sauce
Hungarian Stuffed Pepper with Tomato Sauce recipe
Hungarian yellow peppers give this dish its special taste. Traditionally it is made with pork, but any type of ground meat will work with this recipe.
Servings 4 people
Ingredients
The Tomato Sauce
- 3 tablespoons plain flour
- 4 tablespoons sunflower (or canola) oil
- 3 tablespoons sugar
- 700 grams tomato passata
- ½ teaspoon salt
- 2,5 liters water
The Stuffed Peppers
- 6 Hungarian yellow wax pepper or red bell pepper
- 500 grams ground pork
- ½ cup rice (no cooked)
- 1 onion diced
- 1 egg
- ¼ teaspoon ground black pepper
- 1 teaspoon Hungarian paprika powder (sweet)
- ½ teaspoon marjoram
- ½ teaspoon salt
Instructions
The Tomato Sauce
- In a large pan, heat vegetable oil, add the flour, stir constantly and fry it, until it turns light brown.
- Add the tomato pasta, stir, and the water. Stir it well. Add the sugar and the salt.
- Boil the tomato sauce meanwhile make the stuffed peppers.
The Stuffed Peppers
- Put the minced pork in the mixing bowl. Add the rice, the diced onion, the egg, the black pepper, the majoram, the paprika powder and the salt. Mix it well.
- Wash the peppers. Remove the pedicle and the seeds. Fill the peppers with the meat mixture.
- If tomato sauce boils, put the stuffed peppers (ant the meatballs) in the sauce. Cook it slowly 2 hours, sometimes stir carefully.
Notes
We eat the stuffed peppers with bread or by itself.