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Stuffed Paprika (Green Bell Peppers) Toltottpaprika

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“Almost every Hungarian would mention this dish if you would ask them to list the most typical summer meals. But this is not really Hungarian. A good examle of the complicated history of this nation, toltott paprika has its roots in Turkey, but by now it has developed as a real Hungarian dish. It can be prepared in different ways, the following recepe is my favourite and maybe that is the most "Hungarianised" version”
1hr 45mins

Ingredients Nutrition


  1. Boil the rice until it is half cooked.
  2. In the meantime mix the minced meat with the chopped bacon, the spices and the raw egg.
  3. After the rice is half cooked, add it to the mix.
  4. Put the oil and the onions in a large pot, which is large enough to hold all the paprikas and sauté for about 5 minutes.
  5. Add the chopped celery leaves, tomatoes, spices and tomato puree the wine and half the water.
  6. In the meantime wash all the green peppers (yellow paprika) an cut the top.
  7. Take the hearts out.
  8. Fill the stuffing though not too tight, some space is needd for the rice to grow.
  9. Put them in the boiling sauce and add the rest of the water.
  10. In case the number of paprikas are not sufficient to accommodate the stuffing, make balls of the meat stuffing and add them together with the stuffed paprika.
  11. Boil for approx 60- 70 minutes.
  12. Serve the boiled stuffed paprika with boiled potatoes and pour the sauce over.
  13. But to tell the truth, I never do that.
  14. I prefer the meal alone, or to be precise, with lots of fresh soft white bread.

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