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egy lábos töltött paprika

Stuffed peppers - Hungarian version

Healthy and delicious Hungarian recipes
Author: Rita Földi
Total time:1 hour 30 minutes
Course: Lunch
Cuisine: Hungarian
Type: dairy free
Servings: 6 servings
Calories: 427kcal
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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

1 serving
Energy: 427 calories
Protein: 26 grams
Carbohydrates: 39 grams
Fat: 18 grams