Stuffed peppers in tomato juice

by | Aug 8, 2014 | Meat dishes

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.



  • 24 pcs. small Hungarian wax peppper (number of peppers depends on their size, if you get bigger ones, you need less peppers)
  • 500 g (~1 lb) ground pork
  • 100 g (~1/2 cup) rice
  • 2 eggs
  • 1 tbsp. flour
  • 1 tsp. ground paprika
  • 2 tsp. salt
  • pinch of pepper
  • 2,5 l (~10 cups) tomato juice

Wash the peppers, cut off tops and remove seeds.
In a bowl mix up the gound pork, 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.


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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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