Stuffed White Peppers are one of summer’s greatest treasures, especially when Hungarian white peppers finally arrive in their short late‑July to early‑August season. These pale, sweet peppers have an incredible aroma and a tender flesh that makes them absolutely perfect for stuffed pepper recipes... especially classic Hungarian stuffed peppers. Once you track down a good source for fresh white peppers, you won’t just make them once. You’ll count down the days until pepper season returns, because this dish is vibrant, fragrant, deeply satisfying, and one of the most irresistible summer pepper dishes you can cook during peak pepper season.
Tip : If you cannot find Hungarian white peppers, you could substitute Cubanelle peppers or bell peppers in a pinch, but honestly, the best and only pepper for this recipe is the Hungarian white pepper.
Ingredients
- 1 lb ground pork
- 1/3 cup basmati rice
- 2 1/2 tbsp finely chopped onion
- 1/2 tsp ground black pepper
- 1/2 tsp Hungarian sweet paprika
- 1 tsp kosher salt or to taste
- 4 Hungarian white peppers
- 1/2 large tomato (optional)
- 1/2 onion peeled
- 1 1/2 cups tomato sauce
- 1 1/2 tbsp oil
- 1 1/2 tbsp all-purpose flour
- 1-2 tbsp sugar
Instructions
Gather all ingredients before starting recipe.
Filling and Peppers
- Pour 1/3 cup basmati rice in small saucepan and add enough water to barely cover and bring to boil.
- The rice should be cooked about halfway. When you see craters on the surface and the water seems to have mostly evaporated, remove from heat and allow to cool to room temperature.
- Prepare 4 Hungarian white peppers for stuffing by cutting off the tops and then removing the ribs, keeping the peppers whole.
- When the rice has reached room temperature, place 1 lb ground pork, 1/2 tsp ground black pepper, 1/2 tsp Hungarian sweet paprika, 2 1/2 tbsp finely chopped onion and the parboiled rice in a small bowl and combine using a kneading motion with your hands.
Sauce
- Heat 1 1/2 tbsp oil in medium sized wide stock pot. Add 1 1/2 tbsp all-purpose flour and stir until the flour is smooth, about 2-3 minutes.
- Remove pan from heat and add 1 1/2 cups tomato sauce and stir with a wire whisk to combine and remove any lumps.
- Slowly add 1 cup of water and continue to stir until the sauce begins to thicken.
- Reduce to a simmer adding a 1/2 onion peeled and half of a tomato (optional) and any trimmings from the peppers.
Final Preparation
- Stuff peppers and make small meat balls with any remaining stuffing mixture.
- Gently lower peppers and the meatballs into the tomato sauce and bring to a boil.
- Reduce heat to a gentle simmer, cover with a lid propped open with a wooden spoon and cook for 30-40 minutes or until the pepper skin look soft. Scrape the bottom of the pan to loosen the peppers periodically.
- Add 1-2 tbsp sugar to the sauce just before serving.
Serving
- Slice peppers and center on a plate, drizzle with tomato sauce and surround peppers with more sauce
