Traditional Hungarian Töltött Paprika: Meat-and-Rice Stuffed Peppers in Tomato Sauce
Hungarian töltött paprika fills pale Hungarian wax peppers with pork, beef and rice, then gently cooks them on the stovetop in a smooth, lightly sweet tomato sauce. The rice remains enclosed in the peppers; the serving sauce is smooth and contains no bed or scatter of loose rice. It is neither an oven-baked bell-pepper dish nor an herb-heavy Mediterranean version.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Cut the stem ends from the wax peppers and remove seeds and membranes without splitting the peppers.
- 2
Mix pork, beef, cooled parboiled rice, onion, egg, paprika, salt and pepper. Fill the peppers loosely so the rice can expand; shape any extra filling into meatballs.
- 3
Bring passata, water, celery and sugar to a gentle simmer in a wide pot. Lower in the peppers and meatballs, cover partly and simmer very gently for 45–55 minutes, turning once.
- 4
Lift out the peppers. Heat the lard in a small pan, stir in flour and cook a pale roux for 1 minute. Whisk in several ladles of tomato liquid, then return it to the pot.
- 5
Simmer the sauce 5 minutes until smooth and lightly thickened. Discard celery, balance salt and sugar, and return the peppers to warm through.
Cook notes
Tips
Hungarian wax peppers provide the characteristic aroma and tender wall.
Pack the filling loosely and keep the sauce below a hard boil.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap stuffed peppers individually in plastic wrap and place them in a freezer-safe bag.
Substitutions
- If Hungarian wax peppers are unavailable, use pale yellow banana peppers of similar size and mild heat.
What to Serve With
- Serve with boiled potatoes and extra tomato sauce.
Common Mistakes
- Do not substitute thick sweet bell peppers when wax peppers are available.
- Do not bake the peppers; the traditional home-style method simmers them in sauce.
- Do not overfill them because the rice expands.
- Do not scatter loose rice through the finished tomato sauce; the rice belongs inside the peppers.
Recipe FAQ
Can I use other types of meat for the filling?
Yes, you can substitute ground beef with ground pork or turkey if desired.
How long can I store leftover stuffed peppers?
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze stuffed peppers?
Yes, you can freeze the cooked or uncooked stuffed peppers. Just wrap them tightly and store in the freezer for up to 3 months.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
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