Hungarian
Töltött paprika
Hungarian wax peppers are filled with paprika-scented pork and rice, then slowly simmered in a lightly sweet tomato sauce thickened with a pale rántás. Serve it the traditional way with boiled potatoes to catch the sauce.
Ingredients
- Hungarian wax peppers or pale banana peppers4 medium
- Ground pork300g
- Short-grain rice50g
- Yellow onion, finely chopped1 small
- Garlic, minced1 clove
- Egg1 small
- Sweet Hungarian paprika1 tsp
- Lard1 1/2 tbsp
- Tomato passata or smooth strained tomatoes500ml
- Water or light pork stock250ml
- Celery leaves1 small sprig
- Plain flour1 tbsp
- Sugar1 to 2 tsp
- Saltto taste
- Freshly ground black pepperto taste
- Potatoes, peeled and cut into chunks300g
Method
- Rinse the rice, boil it in lightly salted water for 5 minutes, then drain and let it cool slightly.
- Warm 1/2 tbsp lard in a small pan and gently cook the onion until soft but not browned, then stir in the garlic for 30 seconds and remove from the heat.
- In a bowl, mix the ground pork, parboiled rice, onion mixture, egg, sweet paprika, 3/4 tsp salt, and a little black pepper until evenly combined.
- Cut around the stems of the peppers, pull out the cores, and shake out the seeds, keeping the peppers whole.
- Fill the peppers loosely with the pork mixture, leaving a little space because the rice will expand; shape any leftover filling into small meatballs.
- In a wide pot, combine the passata, water or stock, celery leaves, 1 tsp sugar, and a pinch of salt, then bring to a gentle simmer.
- Nestle the stuffed peppers and any meatballs into the tomato sauce, cover partially, and simmer very gently for 50 to 60 minutes until the filling is cooked through and the peppers are tender.
- Meanwhile, boil the potatoes in salted water until tender, then drain and keep warm.
- In a small pan, melt the remaining 1 tbsp lard, stir in the flour, and cook over low heat until the roux is pale blonde and smells lightly nutty.
- Whisk a ladle of hot tomato sauce into the roux until smooth, then stir this mixture back into the pot without breaking the peppers.
- Simmer uncovered for 5 to 8 minutes until the sauce thickens slightly, then adjust with salt and a little more sugar if the tomatoes are sharp.
- Serve the stuffed peppers and sauce with the boiled potatoes.
Common questions
Can I substitute banana peppers if I can’t find Hungarian wax peppers?
Yes. Use pale banana peppers or similar long, mild peppers with enough room to stuff. Avoid very thick, very hot, or very small peppers, since they cook unevenly and are harder to fill without tearing.
How long do I need to simmer stuffed paprika, and how do I know it’s done?
Simmer very gently for about 35–45 minutes, partially covered, until the peppers are tender and the pork filling reaches 71°C / 160°F. The rice should be fully swollen and the sauce slightly thickened.
What are the most common mistakes when making töltött paprika?
Overfilling the peppers, boiling too hard, and skipping the rice parboil are the main mistakes. Pack the filling loosely, keep the sauce at a gentle simmer, and use enough liquid so the peppers stay partly submerged.
How should I store leftovers, and does this dish freeze well?
Cool quickly, then refrigerate in a covered container with the sauce for up to 3 days. It freezes well for about 2 months; thaw overnight in the fridge and reheat gently so the peppers don’t split.
What should I serve with Hungarian stuffed peppers?
Serve with the tomato sauce spooned over the top, plus crusty bread, boiled potatoes, or a simple cucumber salad. The dish is rich and saucy, so plain sides work best and balance the sweet-tangy tomato flavor.