Stuffed peppers in tomato juice



  • 24 pcs. small Hungarian wax pepper or simular
  • 500 g (~1 lb) ground meat
  • 100 g (~1/2 cup) rice
  • 2 eggs
  • 1 tsp. ground paprika
  • 1 tbsp. flour
  • 2 tsp. salt
  • pinch of pepper
  • 2,5 liter tomato juice
stainless steel fork on red sauce



A light summer dish with low carbohydrate content. It’s always made of sweet wax peppers, the most common type of peppers produced in Hungary. Cecei, one of the Hungarian wax pepper varieties is registered as a Hungarikum, that means that it’s grown only in Hungary. If you don’t find any vax peppers, other kind will do, like bell pepper.

  • Wash the peppers, cut off tops and remove seeds.

  • In a bowl mix up the gound pork, (you can prepare of turkey, chicken, or other kind of meat too) rinsed rice, eggs, flour, paprika, salt and pepper until well combined.

  • Stuff peppers lightly with meat mixture because rice will expand. If you have any leftover meat filling, form it into meatballs.

  • Place the stuffed peppers in a stock pot, pour the tomato juice over them and cook for one and a half hours on low heat.

  • If you find the tomato sauce too sour when serving, add sugar to make it sweeter.

Bon Appetite!

adopted from:

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