Two common ingredients in Hungarian cuisine are paprika and tomato sauce, and that's what makes this version of stuffed peppers Hungarian or toltott paprika. What makes it Eastern European is the ever-present, but optional, garnish of sour cream.
This filling also can be used for a Hungarian version of stuffed cabbage rolls.
Makes 4 servings of Hungarian Stuffed Peppers
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
- 4 multicolored bell peppers
- 1 small onion, finely chopped
- 1 pound ground chuck
- 1/2 pound ground pork
- 1/2 cup uncooked rice, rinsed
- 1 large egg, beaten
- 1 teaspoon sweet or hot Hungarian paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 clove garlic, finely chopped
- 2 (8-ounce) cans tomato sauce
- 1 teaspoon sugar
- Sour cream for garnish (optional)
- Wash peppers. Cut off tops and remove seeds. Season cavities lightly with salt and pepper. Finely chop pepper tops and place in large bowl.
- Add onion, ground chuck, pork, rice, egg, paprika, salt, pepper and garlic to bowl with pepper tops. Mix well.
- Stuff peppers lightly with meat mixture because rice will expand. If you have any leftover meat filling, form it into meatballs.
- Place peppers and any meatballs in a small slow cooker. Mix together tomato sauce and sugar and pour over peppers. Cook on low for 8 to 10 hours. This also can be cooked in a 350-degree oven for 1 hour or on the stovetop for 1 hour.
- Serve peppers with a dollop of sour cream, if desired, and crusty white or rye bread. Cooked peppers freeze well if covered with sauce.