Hungarian stuffed pepper (toltott paprika)

Hungarian stuffed pepper (toltott paprika)
  • 50 Dekagram (dkg) minced pork meat with 20% fat content
  • 1 Cup rice
  • 2 Tea spoon (tsp) salt
  • 3 Tea spoon (tsp) sweet paprika powder
  • 1 Tea spoon (tsp) white pepper grounded
  • 2 Piece garlic cloves crushed
  • 1 Tea spoon (tsp) caraway grounded
  • 15 Piece yellow pepper (medium or small)

season: Summer

occasion: 4Family

origin: Traditional (National&Religious)



Wash peppers, cut off tops and remove seeds. Measure the minced pork, rice, sweet paprika, salt, pepper, caraway and garlic to bowl and knead by your hands. Stuff the peppers with meat filling but only to about 1 cm below the edge, as they expand during cooking. Place peppers and any meatballs in a cooker. Add water to cover the paprika and cook them on medium heat for 50 minutes. Salt the cooking liquid after boiling and taste it during cooking. Serve with sweet tomato sauce and bread.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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