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+ servings
Stuffed peppers

Hungarian Stuffed Peppers Recipe

An amazingly savory and sweet stuffed peppers recipe, filled with pork, beef, and rice served with a tasty tomato sauce. A hearty, delicious dinner.
Course Dinner
Cuisine German
Keyword beef, cooking, german food, meatballs, pork, rice, stuffed peppers, stuffed peppers recipe
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 6 servings
Calories 599kcal
Author Lauren


  • 1 lb. ground beef 80/20
  • 1 lb. ground pork
  • 1 medium onion diced
  • 1/2 cup long grain white rice
  • salt & pepper
  • 6 green bell peppers*
  • 46 oz tomato juice 1 can
  • 1/2 cup water
  • 1/4 cup lard or shortening
  • 1/4 cup all purpose flour
  • 1/2 cup granulated sugar


  • Prepare bell peppers by cutting the tops off and removing the seeds and the ribs. Wash and set aside. In a large bowl, mix together beef, pork, onion, rice, salt, and pepper. Stuff bell peppers with meat mixture.
  • *If you do not have enough green peppers, then form meatballs with the remaining stuffing--this is a great way to get your kids to eat this meal, too!*
  • In a large pot, pour in the entire can of tomato juice. Rinse can out with 1/2 cup water. Place stuffed peppers and any meatballs into the pot. Try to submerge them as best as possible. Cover with lid and heat pot over medium-high heat. Once it comes to a boil, reduce heat to low and simmer lightly for 1-2 hours.
  • In a large skillet, melt shortening over medium heat. Sprinkle in flour and whisk until smooth. Cook roux until it deepens in color to be a medium brown. Stir frequently to make sure it doesn't burn.
  • Using a slotted spoon, remove stuffed peppers and meatballs from the pot leaving the hot cooking liquid. Pour the browned roux into remaining tomato juice (it will bubble violently for a few seconds at first, so just be aware that it is totally normal). Stir well. After a few minutes, the tomato juice should thicken and become more of a sauce. Stir in sugar and more salt and pepper. It will be sweet--as it should be :) Serve with rye bread--or any other bread you have around, but really, rye is the best. 


You can use all ground beef if you don't have/can't find ground pork.


Calories: 599kcal | Carbohydrates: 49g | Protein: 30g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 108mg | Sodium: 121mg | Potassium: 1171mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1495IU | Vitamin C: 137.9mg | Calcium: 70mg | Iron: 3.9mg