Hungarian Töltött Paprika (Stuffed Peppers)

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Töltött paprika is Hungarian home cooking at its most satisfying — wide Hungarian bell peppers stuffed with a seasoned mixture of ground pork, rice, and herbs, then simmered slowly in a rich, paprika-tinged tomato sauce until everything is tender and the flavors have merged. Made in large batches for family Sunday lunches, they're even better reheated the next day.

Ingredientes

Sirve 6

• 8 largeHungarian or red bell peppers
• 600 gcerdo molido
• 1 cupshort-grain rice, washed
• 1 largecebolla, rallada
• 2 clovesajo, picado
• 1 egg
• 1 tspsweet paprika
• 1 tspmejorana
• 1 tspsal
• 2 cupspassata de tomate
• 1 cupsour cream
• 1 tbspflour

Instrucciones

1. 1

   Prepare the peppers

   Cut tops off peppers and remove seeds and membranes. Reserve the tops.

2. 2

   Hacer el relleno

   Combine pork, raw rice, grated onion, garlic, egg, paprika, marjoram, and salt. Mix well.

3. 3

   Stuff the peppers

   Fill each pepper 3/4 full with the meat mixture. Replace tops or leave open.

4. 4

   Simmer in tomato sauce

   Place stuffed peppers upright in a pot. Pour tomato passata and enough water to half-cover the peppers. Cover and simmer on low for 60–70 minutes until rice is cooked.

5. 5

   Hacer la salsa

   Remove peppers. Mix flour into sour cream, then whisk into the hot tomato cooking liquid. Simmer 5 minutes to thicken. Pour over peppers and serve.

Variaciones

• •

  Hacer con cerdo y res mixto

• •

  Agregar champiñones al relleno

• •

  Make a vegetarian version with lentil and mushroom filling

• •

  Vegetariano: intercambie la proteína por champiñones king oyster asados, tofu ahumado o garbanzos cocidos - ajuste el condimento ligeramente hacia arriba para compensar.

Almacenamiento

Refrigerate up to 5 days. Flavor improves on day 2. Freeze for 3 months.

Preguntas frecuentes