Hungarian Stuffed Peppers (Töltött Paprika) – A Taste of My Childhood
- artisanistshop
- Aug 6
- 3 min read
A Traditional Hungarian Comfort Food Made a Little Lighter
When I think of summer in Hungary, one of the first meals that comes to mind is Töltött Paprika, or Hungarian Stuffed Peppers. This classic comfort food was always on our family table during the warmer months, and the smell of peppers simmering in a rich tomato sauce instantly brings back childhood memories.
Unlike the baked stuffed peppers that are common in North America, the Hungarian version is gently cooked in a homemade tomato sauce until the peppers are perfectly tender. It's simple, comforting, and packed with flavor.
I grew up eating this dish made with pork, but today I prepare it with ground turkey for a lighter version that my family loves just as much. It has all the traditional flavors while being a little leaner, making it perfect for everyday meals.
Serve it with boiled potatoes and plenty of tomato sauce, and don't forget a slice of fresh bread to soak up every last drop!
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Ingredients
For the Stuffed Peppers
600 g (1.3 lb) ground turkey
Salt and black pepper, to taste
200 g (1 cup) uncooked white rice
2 teaspoons Hungarian sweet paprika
1 teaspoon ground cumin
1 egg
½ medium onion, finely diced
2 garlic cloves, minced
8 Hungarian wax peppers or bell peppers
For the Tomato Sauce
2 tablespoons butter or cooking oil
50 g (⅓ cup) all-purpose flour
200 g (7 oz) tomato paste
1.3 L (5½ cups) water or chicken broth
2 celery stalks (or celery leaves)
Salt and black pepper
2 tablespoons sugar (adjust to taste)
2 teaspoons Hungarian sweet paprika
For Serving
Boiled potatoes
Fresh bread (optional)
Instructions
Step 1 – Prepare the Filling
In a large bowl, combine the ground turkey, uncooked rice, paprika, cumin, egg, diced onion, garlic, salt, and pepper. Mix everything together until well combined.
Step 2 – Stuff the Peppers
Wash the peppers and remove the tops and seeds.
Fill each pepper with the meat mixture, leaving a little room at the top because the rice will expand while cooking.
If you have leftover filling, roll it into small meatballs and cook them in the sauce alongside the peppers.
Step 3 – Make the Tomato Sauce
In a large pot, heat the butter or oil over medium heat.
Whisk in the flour and cook for about one minute until lightly golden.
Add the tomato paste and stir for another 30 seconds.
Slowly whisk in the water (or broth) until the sauce is smooth.
Season with salt, pepper, sugar, and Hungarian paprika, then add the celery.
Step 4 – Cook
Carefully place the stuffed peppers and any meatballs into the sauce.
Cover the pot and simmer over low heat for about 1½ hours.
Instead of stirring, gently shake the pot occasionally to keep the peppers from breaking apart.
Step 5 – Serve
Serve hot with boiled potatoes and plenty of tomato sauce.
A slice of fresh crusty bread is perfect for soaking up the delicious sauce.
Enjoy!
Tips
I use ground turkey instead of pork for a lighter version.
Don't overfill the peppers—the rice needs room to expand.
Taste the sauce before serving and adjust the sugar if needed.
Leftovers are even more delicious the next day.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! In fact, the flavors become even better the next day.
Can I freeze Hungarian stuffed peppers?
Absolutely. Let them cool completely before freezing in an airtight container for up to 3 months.
What peppers should I use?
Traditional Hungarian TV peppers are best, but green bell peppers or sweet pointed peppers also work well.
Why do Hungarians serve stuffed peppers with potatoes?
Boiled potatoes are the traditional side dish because they soak up the flavorful tomato sauce beautifully.
More Traditional Hungarian Recipes You'll Love
Chicken Paprikash
Hungarian Goulash Soup
Cucumber Salad (Uborkasaláta)
If you make this recipe, I'd love to hear from you! Leave a comment below and let me know how it turned out. Happy cooking, and welcome to my Hungarian kitchen! ❤️🇭🇺
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