Hungarian Stuffed Pepper is a classic summer dish. We like it and make it when the peppers are in season.
For the tomato sauce: 3 tablespoons plain flour 4 tablespoons vegetable oil 2-3 tablespoons sugar 500 g tomato pasta (or 1000 g tomato juice) 1/2 teaspoon salt 2 l water
For the stuffed peppers: 6-7 (Hungarian) yellow wax pepper 500 g minced pork 1/2 cup rice (raw, no cooked) 1 onion, diced 1 egg 1/4 teaspoon ground black pepper 1/2 teaspoon majoram 1 teaspoon sweet red paprika powder 1/2 teaspoon salt
The tomato sauce
In a large pan, heat vegetable oil, add the flour, stir constantly and fry it, until it turns light brown. Add the tomato pasta, stir, and the water. Stir it well. Add the sugar and the salt. Boil the tomato sauce meanwhile make the stuffed peppers.
The stuffed peppers
Put the minced pork in the mixing bowl. Add the rice, the diced onion, the egg, the black pepper, the majoram, the paprika powder and the salt. Mix it well.
Wash the peppers. Remove the pedicle and the seeds. Fill the peppers with the meat mixture.
If tomato sauce boils, put the stuffed peppers in the sauce. Cook it slowly 2 hours, sometimes stir carefully.