Hungarian Classic Beef-Stuffed Peppers

Here’s a recipe for Hungarian Classic Beef-Stuffed Peppers—a flavorful and comforting dish that’s hearty and perfect for a family meal. These stuffed peppers are traditionally filled with a seasoned beef mixture and simmered in a savory tomato sauce. The combination of spices and the richness of the beef creates a satisfying dish that’s sure to become a favorite!

Hungarian Classic Beef-Stuffed Peppers

Ingredients:

  • 6 large bell peppers (red, yellow, or green)
  • 1 lb ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked rice (or ½ cup uncooked rice)
  • 1 egg
  • 1 tsp paprika (sweet or smoked, based on preference)
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • 2 cups tomato sauce (or crushed tomatoes)
  • 1 cup beef broth (or water)
  • 1 tbsp vegetable oil (for sautéing)
  • 1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions:

  1. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. You can save the tops to add later if desired. Blanch the peppers in boiling water for 5 minutes, then transfer them to an ice bath to stop the cooking. Set them aside to drain.
  2. Make the Beef Filling: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic and sauté until soft and translucent, about 3-4 minutes. Add the ground beef and cook until browned, breaking it apart as it cooks. Season with paprika, thyme, salt, and pepper.
  3. Mix the Filling: Once the beef is browned, remove it from the heat and let it cool slightly. In a large bowl, combine the cooked beef mixture with the cooked rice and egg. Mix well until everything is evenly incorporated.
  4. Stuff the Peppers: Carefully stuff each bell pepper with the beef and rice mixture, pressing it down gently to pack it in. Place the stuffed peppers upright in a large baking dish.
  5. Prepare the Tomato Sauce: In a separate bowl, mix the tomato sauce and beef broth. Pour the sauce mixture over the stuffed peppers in the baking dish. You can also drizzle a little extra tomato sauce over the tops of the peppers if you like.
  6. Bake the Stuffed Peppers: Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for about 45-50 minutes, or until the peppers are tender and the filling is cooked through.
  7. Serve: Once cooked, remove the stuffed peppers from the oven. Garnish with chopped fresh parsley before serving, if desired.
PREPARATION