Easy Hungarian Stuffed Peppers
Hungarian Stuffed Peppers
The main issue with the ingredients is that the peppers here in the U.S. are not the same as the ones they have in Hungary. True Hungarian peppers are small and long and have a waxy yellow color. Most American stuffed pepper recipes use large bell peppers and are topped with tons of melted cheese.
Not only is this recipe more authentic, but it is healthier, more flavorful and just as easy to make. Using smaller peppers allows them to cook through easier and so they are soft and easy to cut and eat, not thick and rubbery in texture.
You ready for the easy step by steps?
How to Make Stuffed Peppers
Here is a breakdown of how easy this stuffed pepper recipe actually is! Get ready to become an expert on how to make Hungarian stuffed peppers.
Top Left - Gather your ingredients. Wash your peppers and cut of the tops and scoop out the insides.
Top Right - Add all your ingredients to a medium sized bowl.
Bottom Left - Mix together until well incorporated.
Bottom Right - Stuff meat mixture into prepared peppers.
Top Left - Repeat process until all of your peppers are full.
Top Right - If you have meat mixture remaining, make them into meatballs and throw those in your pot to cook as well.
Bottom Left - Add your sauce, and cook over medium high heat until sauce starts to boil. Cover with a lid, reduce heat to low and let simmer for one hour.
Bottom Right - Serve and enjoy! We love to eat this with some crusty french bread to dip in the sauce!
Easy Hungarian Stuffed Peppers
Ingredients
- 2 Bags Sweet Mini Peppers
- 1 Pound Ground Beef You can also do half ground beef half ground pork.
- 1 Small Onion Chopped
- 1 Clove Garlic Diced
- ½ Cup Uncooked Rice Rinsed
- 1 Egg
- 1 Teaspoon Paprika
- Salt and Pepper To Taste
For The Sauce
- 24 Ounces Tomato Sauce
- 1 Cup Water
- 2 Tablespoons Sugar
Instructions
- Wash your peppers. Cut the tops off and cut out the seeds.
- Mix your hamburger, onion, garlic, uncooked rice, egg, Paprika and salt and pepper in a bowl and stuff into hollowed out peppers and put them in a large pot.
- If you have extra meat mixture left over, roll them into meatballs and throw them in the pot as well.
- Mix together your sauce and pour over stuffed peppers and meatballs. Cook on medium high until sauce starts to boil. Reduce heat to low and cover pan with a lid. Let simmer for one hour or until peppers are soft and meat mixture is cooked through.
Notes
- Bell peppers will not work. They are too big and too thick. They don't cook right and the proportions are wrong. The peppers I used were from Costco and the bag said "vine sweet mini peppers" you basically just want peppers that are longer rather than fatter. The peppers they use in Hungary are called Hungarian yellow wax peppers, but we have never found them in the U.S.
- If you don't like Paprika you can substitute Italian seasoning.
- Serve with french bread or a green salad.
Nutrition
This post was originally published March 21st, 2013 and has been updated with new photos, step by step tutorial and more detailed information.
Authentic Hungarian peppers… my family raves about them… I use medium hot block peppers from my garden, use the meat recipe and pile in the crockpot with v/8… serve with noodles or potatoes… thanks for the recipe
you are so welcome! thanks for your review it made my day!
winner! used my medium hot block peppers with the meat recipe...cooked in crock pot on low with tomato sauce recipe served with noodles and sour cream on the side
I am Hungarian. Been years since i made these. Our fresh produce store had brought in sweet Hungarian yellow/ /red peppers. Aw soooo good.
Made up a batch with pork not as dry And not bitter ! Bell peppers tend to be bitter so i stopped making kids hated eating !
Now it was a test. My son who is now 58 was so thrilled & must say. I love these. Easier than cabbage rolls ! Love our hungarian foods. But at disadvantage here iin canada.
Oh this just made my day! So glad you loved them, thanks Eliza!