Töltött Paprika (Hungarian Stuffed Peppers)

Method

1. 1

   Mix the ground pork, rice, onion, garlic, paprika, egg, salt and pepper into a loose but cohesive filling.

2. 2

   Pack the mixture into the peppers, leaving a little headroom for the rice to swell, and cap with the reserved tops.

3. 3

   Stand the peppers upright in a pot just wide enough to hold them; pour the crushed tomato and enough water around to reach two-thirds up the peppers.

4. 4

   Add the sugar and a pinch of salt to the sauce, cover, and simmer gently until the peppers are tender and the rice is cooked through, about 50 minutes.

   💡 Keep it at a gentle simmer, not a hard boil — a rolling boil splits the peppers before the filling is done.

5. 5

   Baste the peppers with sauce once or twice as they cook.

6. 6

   Rest 5 minutes, scatter with parsley, and serve with the sauce ladled over and bread alongside.