Hungarian Stuffed Paprika

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the rice

Step 2

Finely chop the onion, crush the garlic, and add them to the ground meat along with the cooled rice.

Step 3

Season the filling with salt, pepper, marjoram, and red pepper flakes, then mix in two whole eggs.

Step 4

Wash the bell peppers, cut a ring around the stem, remove the seeds and the bottom of the pepper, and stuff them tightly, making sure there are no air pockets.

Step 5

Sauté the finely chopped onion in oil with a generous teaspoon of tomato paste until translucent.

Step 6

Add the crushed garlic, pour in the strained tomatoes, season with salt and pepper, add the sugar and red pepper flakes, then pour in 500 ml of water.

Step 7

When the sauce comes to a gentle boil, add the stuffed peppers and gently shake the pot from side to side to arrange them evenly. (You’re doing it right if the sauce covers about three-quarters of the peppers.)

Step 8

Cover and simmer over low heat for 45 minutes, until the peppers are tender and the filling is perfectly cooked.

Step 9

Mix the cornstarch with 100 ml of cold water and pour it into the sauce.

Step 10

Gently stir everything together and simmer for another 5 minutes over low heat.