Hungarian Stuffed Peppers (Töltött Paprika)
4-6 Servings
Hungarian Stuffed Peppers (Töltött Paprika) is one of the most beloved comfort foods in Hungary. Tender peppers are filled with a flavorful mixture of ground turkey, rice, onions, and spices, then slowly simmered in a rich tomato sauce until perfectly tender. This lighter version keeps all the traditional flavors I grew up with while using ground turkey instead of pork. It's a cozy, satisfying meal that brings family and friends together around the table—just like it did in my childhood. ❤️🇭🇺
4-6 Servings
Ingredients
For the Stuffed Peppers
600 g (1.3 lb) ground turkey or porc
Salt and black pepper, to taste
200 g (1 cup) uncooked white rice
2 tsp Hungarian sweet paprika
1 tsp 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 tbsp 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 a handful of celery leaves)
Salt and pepper, to taste
2 tbsp sugar (adjust to taste)
2 tsp Hungarian sweet paprika
Optional
4–6 potatoes, peeled and cut into chunks (served on the side)
Instructions
1. Prepare the Filling
In a large bowl, combine the ground turkey, uncooked rice, paprika, cumin, egg, onion, garlic, salt, and pepper. Mix until everything is well combined.
2. Stuff the Peppers
Remove the tops and seeds from the peppers. Fill each pepper with the meat mixture, leaving a little space at the top because the rice will expand while cooking.
If you have any filling left, roll it into small meatballs.
3. Make the Tomato Sauce
Heat the butter or oil in a large pot over medium heat. Stir in the flour and cook for about 1 minute.
Add the tomato paste and cook for another 30 seconds while stirring.
Gradually whisk in the water (or broth) until smooth.
Season with salt, pepper, sugar, and paprika, then add the celery.
4. Cook
Carefully place the stuffed peppers (and meatballs, if using) into the sauce.
Cover and simmer over low heat for about 1½ hours, gently shaking the pot from time to time instead of stirring to keep the peppers intact.
5. Serve
Serve hot with boiled potatoes and plenty of tomato sauce.
Enjoy with fresh bread if you like! ❤️
💡 My Tips
I use ground turkey instead of pork for a lighter version.
Don't overfill the peppers—the rice needs room to expand.
The sauce should have a perfect balance of sweet and tangy. Adjust the sugar to your taste.
The leftovers taste even better the next day!
🇭🇺 Enjoy! This is one of my favorite Hungarian comfort foods and a recipe I grew up eating every summer. ❤️