Hungarian stuffed pepper

The practice of stuffing vegetables actually originated with the Turks. But after years of domination by the Ottomans in the 16 and 17th centuries, Hungarians adopted toltott paprika as their own traditional food.

Commonly the stuffing is made from pork minced meat and rice however you can mix or use turkey, beef and pearl barley. The best to use pork meat at least 20% of fat content in this case the filling wouldn't be too dry. Some recipes add beaten egg to the meat because of sticking together the filling but it is unnecessary if the meat is enough greasy. The rice is added to minced meat without cooking but if you decide to use pearl barly or brown rice precook for medium before using. Hungarian yellow peppers called ‘TV Paprika’ give this dish its distinct taste, although any kind of bell peppers can be used. Multicolored bell peppers have thicker skin and may take longer to cook. Stuff peppers lightly with meat mixture because rice will expand. If you have any leftover meat filling, form it into meatballs. There are many different ways and seasoning to make stuffed peppers, the recipe below is the way my family has been making this. Traditionally the toltott paprika is served with sweet tomato sauce and crusty fresh bread.