Stuffed peppers – Hungarian version
Healthy and delicious Hungarian recipes
Stuffed peppers are a true Hungarian classic: for many, they evoke the flavors of their grandmother’s kitchen and the freshness of summer garden vegetables. Although some people remember them from school cafeterias, they are actually a dish that can be prepared in endless variations – and can even be incorporated into a healthy diet. Let me show you how I make them.
Traditional stuffed peppers
The traditional Hungarian version is mainly made with minced pork and rice, cooked in a slightly sweet tomato sauce. White peppers give the dish its character: they are fragrant, thin-skinned, and perfectly absorb the aroma of the sauce.
Healthier options
Traditional stuffed peppers don’t actually seem like a fattening food, but they contain little fiber and are high in fast-absorbing carbohydrates, which is not beneficial for fat burning. There are a few tricks you can use to make a much healthier version:
- Instead of rice, you can use barley or even buckwheat or brown rice in the filling.
- Instead of white sugar, use xylitol, erythritol, or even a mixture of the two- liquid sweeteners are also good.
- Instead of white flour and cooking oil, use olive oil (one that is suitable for frying) and oat flour.
- Using chicken or turkey makes for a less fatty but still tasty dish.
How can you get extras?
- Tomato sauce can be classically sweet, but you can make it more exciting with a little fresh basil and oregano.
- You can also serve salt-boiled potatoes with the finished sauce. But if you really want to be a gourmet, you can add homemade roasted potatoes for an extra touch.
If you’ve already tried the classic version, then try this one too: Stuffed peppers with bean and corn ragout and brown rice
e-book (pdf)
Vegetarian Lunch Ideas
If you follow a meat-free or vegetarian diet, you probably know the struggle: it’s hard to find fresh, exciting recipes. You’re tired of the same old fried mushrooms, restaurant options feel boring, and you’re running out of ideas for what to cook at home.
This recipe book brings new inspiration to your kitchen with vegetarian meals for every occasion.
Stuffed peppers – Hungarian version
Ingredients
- 6 db white peppers (filling peppers)
- 500 g ground pork (around 10% fat)
- 2 eggs
- 100 g barley
- 1,5 liters tomato juice (boxed or, preferably, homemade)
- 500 ml water (or more if the sauce is too thick)
- 140 g canned tomato paste (28-30% concentration)
Seasonings (to taste):
- salt
- gound black pepper
- hungarian paprika powder
- dried marjoram
- xylitol or erythritol (liquid sweetener works too)
For the roux (“rántás”):
- about 5 tablespoons olive oil
- about 6 tablespoons oat flour
Instructions
- Prepare the peppers: Wash the peppers and cut off the stem about 1 cm down to create a little “lid.” Remove and discard the stem, optionally remove the seeds, and keep the discarded caps – they can go into the sauce later
- Prepare the barley: There's no need to cook the barley in advance – just rinse thoroughly and allow it to drain.
- Make the filling: Place the ground pork in a mixing bowl and season with salt, pepper, marjoram, and paprika powder. Taste it before adding the egg – once it's seasoned to your liking, add the eggs and the rinsed barley, and mix thoroughly
- Stuff the peppers: Form meatballs of filling and loosely fill the peppers – avoid overstuffing. Place the peppers upright at the bottom of a pot. From this quantity, you'll get about 6 stuffed peppers and 6 smaller meatballs
- Add the extracts: Add the reserved pepper caps to the pot. Pour in 1.5 L of tomato juice and 0.5 L of water. Cover and bring to a boil. Once boiling, reduce heat and simmer (covered) for about 40-60 minutes. Barley needs a longer cooking time. When you feel it's ready, you can add the roux.
- Prepare the roux (“rántás”): In a small saucepan, gently heat olive oil, add oat flour, and stir until it forms a paste-like roux. Once it starts to bind (not runny), take it off the heat and add it directly to the boiling stuffed peppers. Stir well to avoid lumps.
- Sweeten to taste: Add a few drops of liquid sweetener (xylitol or erythritol) if desired. If the sauce thickens too much, add a splash of water. Taste the filling from one pepper – if the barley is tender, your dish is ready
Calories and macros
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