Hungarian Stuffed Peppers
A savory Hungarian dish, toltott paprika features bell peppers generously stuffed with a meat and rice mixture, then simmered in a rich paprika and tomato sauce.
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Instructions
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Prepare bell peppers by washing, removing tops and seeds, and lightly salting/peppering the cavities. Finely chop the removed pepper tops and place in a large bowl.
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Add onion, ground chuck, pork, parboiled rice, egg, paprika, salt, pepper, and garlic to the bowl with chopped pepper tops; mix thoroughly.
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Stuff peppers lightly with the meat mixture, forming any excess into meatballs.
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Place stuffed peppers and meatballs in a slow cooker. Mix tomato sauce and sugar, then pour over peppers. Cook on low for 8-10 hours (alternatively, bake at 350F for 1 hour or simmer on stovetop for 1 hour).
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Serve with sour cream and bread as desired. Cooked peppers freeze well if covered with sauce.