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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



Some people like cold Chinese for breakfast or cold pizza. I like those too, but what I like the best is cold stuffed pepper before my coffee. This goes back to my childhood. Nagymama made töltött paprika in the paprika season, which is in the height of summer. We were a big family so there were always leftovers. And being poor and with no refrigeration, the leftover töltött paprika was placed in the kitchen window for the night. Well next morning before the temperatures rose it had to be all eaten up, hence my obsession with cold töltött paprika.

12 Hungarian yellow wax peppers (or 4 yellow bells)
500 g fresh ground pork (never buy it frozen)
handful of rice
1 small onion, diced
2 + 2 Tbsp oil
1 clove garlic, minced
1 egg
salt and ground pepper to taste
1/2 bunch of fresh parsley
4 Tbsp flour
2 small cans of tomato paste
sugar to taste

• In a small pot of water partially cook the rice.
• Drain off liquid the and set rice aside.
• De-core the peppers, removing seeds and inside ribs.
• In a large skillet sauté the onions in 2 Tbsp oil until soft.
• Place the ground pork in a large bowl.
• Add the soft onions, the garlic, the partially cooked rice, and the egg.
• Sprinkle salt and ground pepper on the top.
• Combine meat mixture thoroughly.
• Stuff the peppers loosely with the rice-meat mixture.
• Form meatballs from the remaining stuffing.
• Arrange the peppers and meatballs in a deep oven proof dish.
• Add enough water to cover the stuffed peppers part of the way.
• Add the fresh parsley to the pot.
• Place the dish in the oven and bake at 320F for 2 hours or more. Baking time will depend on the size of the peppers used.
• Remove stuffed peppers with a slotted spoon into a clean dish.
• Reserve the broth for later use.
• In a skillet make a light roux from 2 Tbsp of oil and flour.
• Add the tomato paste, stirring all the time.
• Gradually add the hot broth and stir it smooth.
• Smooth the sauce with a stick blender or force it through a fine sieve.
• Season with salt and pepper and sweeten with sugar.*
• Bring the sauce to boil and pour over the peppers.
• Let the peppers cool and place in the fridge for overnight.
• Next day slowly heat through and serve.
  Stuffed peppers need overnight rest to combine and relax the flavours.

*The taste should be mildly sweet.

These were made from frozen Hungarian peppers and homemade tomato sauce.


  1. Do you add the onions to the meat mixture, or the baking dish?

  2. To the meat mixture. Thanks for letting me know I missed it.

  3. Anonymous10.6.16

    What exactly do you mean by "partially" cook the rice? Can I use leftover rice? Thank you

    1. Yes you can use leftover rice but it won't be as good as partially cooked rice. Fully cooked rice will swell up and will be sticking out of the meat. Partially cooked rice means half cooked, not fully cooked rice. So while the dish cooks so does the rice and in the end it will be almost indistinguishable. If you still want to use fully cooked rice, use a lot less.

  4. Drága Zsuzsa,
    Rendszeresen fözök a blog-odrol, ès annyira hállás vagyok èrte! Anyosom adot Horvath Ilona szakács könyvet ami persze szuper, de a te receptjeidet nèzem (mind most a töltött paprikát) mi elöt fözök mert a TÖKÈLETES infuzio az angol, es magyar nyelv közt. Nem beszèlve arrol hogy te egyèrtelmüen adod meg ugyan azt a fantasztikus izt! Nagyon szèpen köszönöm!!

  5. Drága Zsuzsa,
    Imadom a receptjeidet, ès nagyon hálás vagyok! Anyosom ajándekba adot nekem Horváth Ilona szakácskönyvet de mindig egyeztetek a te receptjeidel mielött el kezdem :) Egyértelmüen, es szimplán meg adod ugyan azt az izt, angolul, es szimplán. Nagyon szèpen köszönöm!!

    1. Thank you so much for the kind words. Hungarian cuisine is fantastically flavorful, but the old recipes were not designed for beginner cooks. It takes some practice to perfect the recipes, but at the very least the process requires exposure to authentic Hungarian cooking. Otherwise there is nothing one makes can compare it to.

      I found two types of Hungarian cookbooks in English. The first ones were hastily translated versions of Hungarian recipes, with no thought given to the different ingredients we have in the west. Just try to make a túrós with cottage cheese! And yet that is exactly what túró got translated to. The other type of cookbooks are fusions with western cooking with nearly no resemblance to Hungarian food. Just because someone’s Hungarian aunty made it in Pittsburgh, it doesn’t make the squares Hungarian. I suspect when I make a Chinese dish I do the same sacrilege. But at least I don’t pretend its authentically Chinese.

      I try to be faithful to authentic Hungarian cuisine and refuse to take shortcuts, like using pudding mix. No, it NEVER can taste the same. My other aim is to simplify without sacrificing quality and authenticity. Not every recipe works in her book, but I would recommend “Culinaria Hungary” by Anikó Gergely. It is more than a cookbook; a wonderful exploration of regional cooking in Hungary, along with customs and culture. It is well worth getting the hardcover version. The last time I looked it was out of print. One of these days I would like to get it for each of my grandchildren.

      Greetings from Kamloops, British Columbia




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