Hungarian Stuffed Peppers (Töltött Paprika)
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Calories: Approx. 400 per serving
Macros: Protein: 25g, Fats: 15g, Carbohydrates: 30g
Cooking time: 2 to 2.5 hours
Recipe ingredients:
- 🌶️ 6-8 red paprika peppers
- 🍚 1/2 cup parboiled rice
- 💧 2 cups of water for parboiling rice
- 🥄 1/2 jar water to rinse out tomato puree jar for sauce
- 🥄 2 teaspoons oil for sautéing
- 🧅 1 onion, diced
- 🧄 2 cloves garlic, minced
- 🍖 3/4 lb or 750 grams ground meat pork or beef, or a combination
- 🧂 1 teaspoon salt
- 🌶️ 1 teaspoon Kirkland black pepper
- 🌶️ 1 generous teaspoon Barco Delo Hungarian Paprika, Mild
- 🥚 1 egg
- 🌻 3 tablespoons sunflower oil for the sauce roux
- 🌾 3 tablespoons flour for the sauce roux
- 🍅 1 tablespoon Remano Double Concentrate Tomato Paste
- 🍅 1 (700g/680ml) bottle Villa Passata Tomato Puree
- 🥄 2 spoonfuls Vegeta seasoning
- 🍬 1 teaspoon sugar optional, for balancing tartness of the sauce
- 🌿 2 bay leaves
- 🌿 Fresh parsley, chopped, for garnish
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About
A traditional Eastern European dish featuring pickled paprika peppers filled with a savory ground meat and rice mixture, baked in a rich tomato sauce for a comforting family meal.
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