Hungarian Stuffed Peppers in Sweet Tomato Broth

Why You’ll Love This Recipe

• Comforting Hungarian classic: sweet peppers, juicy pork, and rice in a velvety tomato broth.
• Balanced flavors: paprika warmth, marjoram aroma, and a touch of sweetness.
• One-pot ease: assemble, simmer, and serve—ideal for weeknights or Sunday dinner.
• Make-ahead friendly: tastes even better the next day.

Grocery List

• Produce: Hungarian sweet yellow peppers (wax peppers), onion, garlic, flat-leaf parsley, bay leaf
• Dairy: Sour cream
• Pantry: Ground pork, long-grain white rice, tomato passata, low-sodium chicken broth (or water), tomato paste, sunflower oil, sweet Hungarian paprika, dried marjoram, sugar, kosher salt, black pepper

Full Ingredients

For the peppers and filling

• 6 medium Hungarian sweet yellow peppers (wax peppers), tops reserved
• 1 lb (450 g) ground pork (80–85% lean)
• 1/2 cup (100 g) long-grain white rice, uncooked, rinsed and soaked 10 minutes
• 1 small onion (about 100 g), finely grated
• 2 garlic cloves, minced
• 1 large egg
• 1 1/2 tsp kosher salt
• 1 tsp sweet Hungarian paprika (freshly opened if possible)
• 1/2 tsp dried marjoram
• 1/2 tsp freshly ground black pepper
• 2 tbsp finely chopped fresh parsley (optional, but nice)

For the tomato poaching broth

• 1 tbsp sunflower oil (or neutral oil)
• 1 tsp sweet Hungarian paprika
• 4 cups (950 ml) tomato passata (strained tomatoes)
• 3 cups (720 ml) low-sodium chicken broth or water
• 2 tbsp tomato paste
• 1 1/2 tbsp granulated sugar (adjust to taste)
• 1 tsp kosher salt, plus more to taste
• 1 bay leaf

To serve

• Sour cream (tejföl), for dolloping
• Chopped fresh parsley

Step-by-Step Instructions

Step 1: Prep the peppers and rice

Rinse the rice under cold water until it runs mostly clear, then soak it in cool water for 10 minutes and drain well. Trim the stems of the peppers, slice off the tops to create lids, and remove seeds and membranes. Use a skewer to poke a tiny vent hole near the pointed tip of each pepper; this prevents splitting and helps the filling cook evenly.

Step 2: Mix the pork-and-rice filling

In a large bowl, combine the ground pork, drained rice, grated onion, minced garlic, egg, salt, sweet paprika, dried marjoram, black pepper, and parsley. Mix with a fork or your hands until the mixture turns slightly tacky and cohesive, about 30–45 seconds. Do not overmix. If you like, cook a teaspoon of the mixture in a skillet to taste for seasoning and adjust salt or paprika.

Step 3: Stuff and cap the peppers

Spoon the filling into each pepper, tapping them gently on the counter to remove air pockets. Fill loosely and leave about 1 cm of headspace to accommodate the rice’s expansion. Set the reserved pepper tops back on like lids; they help keep the filling in and add flavor.

Step 4: Bloom paprika and build the tomato broth

In a wide, heavy pot or Dutch oven, warm the sunflower oil over medium heat. Sprinkle in the 1 tsp sweet paprika and stir for 10–15 seconds until fragrant (do not let it darken). Immediately add the passata, broth, tomato paste, sugar, salt, and bay leaf. Stir and bring to a gentle simmer over medium heat.

Step 5: Poach gently until peppers are tender

Nestle the stuffed peppers into the pot in a single layer if possible. The liquid should come at least halfway up the peppers; add a splash of water or broth if needed. Cover, reduce heat to low, and maintain a gentle simmer for 45–50 minutes, turning the peppers once halfway through. The peppers are done when they’re tender but hold their shape, and the rice inside is fully cooked.

Step 6: Reduce and balance the broth

Remove the lid and simmer uncovered for 8–12 minutes to slightly reduce and concentrate the tomato broth. Taste and adjust: add a pinch more salt or a teaspoon of sugar if your tomatoes are very tangy. Fish out the bay leaf. For a richer finish, stir in 2–3 tablespoons of sour cream off the heat, or leave it bright and brothy and dollop sour cream at the table.

Step 7: Serve Hungarian style

Let the peppers rest 5 minutes so the juices settle. Serve two peppers per person with a generous ladle of the lightly sweet tomato broth. Garnish with chopped parsley and a spoonful of sour cream. This is lovely with buttered rice, crusty bread, or simple boiled potatoes.

Pro Tips

• Use fresh, high-quality Hungarian sweet paprika; its aroma makes the dish. Blooming it briefly in oil deepens color and flavor.
• Do not overpack the peppers—rice expands as it cooks. Leave headspace and vent the tips to avoid splitting.
• A wide pot keeps peppers in a single layer for even poaching and easy turning.
• If your tomatoes are very acidic, balance with an extra teaspoon of sugar or a splash of broth.
• Prefer a thicker sauce? Whisk 1 tsp cornstarch into 1 tbsp cold water and stir into the simmering broth at the end.

Variations

• Classic mix: Use half pork, half beef for a heartier flavor.
• Lighter: Swap in ground turkey and add 1 tbsp olive oil to the filling for moisture.
• Smoky: Replace 1/2 tsp of the sweet paprika with smoked paprika for a gentle smokiness.

Storage & Make-Ahead

Refrigerate cooled peppers in their broth for up to 4 days; flavor improves overnight. Reheat gently on the stovetop until piping hot. Freeze leftovers (peppers submerged in broth) for up to 3 months; thaw overnight in the fridge and reheat slowly. You can mix the filling and prep the peppers up to 24 hours ahead; store separately and stuff just before cooking. Freezing raw stuffed peppers with uncooked rice is not recommended.

Nutrition (per serving)

Approx. 330 calories; 18 g fat; 20 g carbohydrates; 22 g protein; 3 g fiber; 7 g sugar; 820 mg sodium. Values will vary based on brands and optional sour cream.