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Stuffed peppers with minced beef served
Classic Hungarian stuffed peppers recipe

Stuffed Peppers with Minced Beef

Author: Flavelo
Recipes Main Courses
A pillar of Hungarian Sunday lunches, the taste of summer. Though of Turkish origin (dolma), the Hungarian version became unique with tomato sauce and thick-fleshed peppers. The soul of the recipe is transferring the pepper aroma to the stuffing, and balancing tomato acidity with a little sugar or pepper sweetness.
🕒 Prep Time 30 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Roasting dish or large pot: Recipe uses oven-baked version, resulting in more intense flavours than boiling.

Allergen Information

⚠️ Milk (cheese)

Instructions

1 ✓

Parboil rice halfway (approx 5-8 mins), drain. Cut tops off peppers, remove seeds.

Tip: If using totally raw rice, it might stay hard in middle by the time pepper cooks.
2 ✓

Sauté chopped onion and garlic in oil. Mix in bowl with raw minced meat, parboiled rice, cheese, parsley, salt, pepper.

Tip: Recipe modification: DO NOT cook meat beforehand if stuffing! Raw meat proteins glue ball together. If cooked ahead, you get crumbly mix instead of stuffing.
3 ✓

Stuff peppers loosely with mixture. Place in tray.

Tip: Rice will still expand, don't pack like a cannon!
4 ✓

Pour tomato sauce around. (Can flavour sauce with little sugar, celery leaf). Cover with foil.

Tip: Steam softens pepper flesh.
5 ✓

Bake at 180°C for 40 minutes, remove foil, bake further 10-15 minutes until pepper tops char slightly.

Tip: Baking concentrates tomato flavour.

Recipe FAQ

Why does the pepper split?
Because rice swells during cooking. Solution: don't stuff tightly, leave room for expansion.

Ingredients

  • 4 whole Bell peppers or Hungarian wax peppers
  • 500 g Minced beef
  • 100 g Rice (parboiled)
  • 1 whole Onion
  • 2 cloves Garlic
  • 50 g Parmesan cheese (or other hard cheese)
  • 500 ml Tomato sauce (passata)
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 bunch Fresh parsley