Experience a delightful fusion of flavors with our Pepper-Stuffed Hungarian Goulash. This unique twist on a classic recipe combines the rich, savory goodness of traditional Hungarian goulash with the sweet and tender allure of roasted bell peppers. Discover how to prepare this delicious dish that's sure to impress your taste buds and elevate your culinary repertoire.

Stuffed Goulash Peppers:


- 4 large bell peppers (red, green, or yellow)

- 1 pound (450g) of tender beef, cubed

- 1 onion, finely chopped

- 2 cloves of garlic, minced

- 2 tablespoons of paprika (smoked or sweet)

- 1 teaspoon of caraway seeds

- 1 cup (240ml) beef broth

- 1 can (14 oz/400g) diced tomatoes

- 1 cup (150g) cooked rice

- 1/2 cup (120ml) sour cream

- Salt and pepper to taste

- Cooking oil


1. Prepare the Peppers: Cut the tops off the bell peppers, remove the seeds and membranes, and set them aside. If needed, trim the bottoms slightly so they can stand upright.

2. Sauté the Meat: In a large skillet or Dutch oven, heat some cooking oil over medium-high heat. Add the beef cubes and sear them until browned on all sides. Remove the beef and set it aside.

3. Sauté the Onions and Garlic: In the same skillet, add a bit more oil if necessary and sauté the chopped onions until they become translucent. Add the minced garlic and sauté for another minute until fragrant.

4. Add the Spices: Stir in the paprika and caraway seeds. Cook for about a minute to release their flavors.

5. Return the Beef: Put the seared beef back into the skillet.

6. Add Broth and Tomatoes: Pour in the beef broth and diced tomatoes with their juice. Season with salt and pepper to taste. Stir everything together and let it simmer for about 15-20 minutes until the beef becomes tender and the sauce thickens slightly.

7. Cook the Rice: While the Goulash simmers, cook the rice according to the package instructions. You can also use leftover cooked rice.

8. Stuff the Peppers: Once the Goulash is ready, mix in the cooked rice. Stuff the prepared bell peppers with the Goulash mixture, packing it tightly.

9. Bake: Preheat your oven to 375°F (190°C). Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 30-40 minutes, or until the peppers are tender.

10. Serve: Remove the stuffed peppers from the oven and let them cool slightly. Drizzle sour cream over each pepper before serving. You can also sprinkle some fresh herbs, such as parsley or dill, on top for added flavor and presentation.

Nutrition Value

1. Bell Peppers (4 large, mixed colors):

  - Carbohydrates: Approximately 20 grams

  - Protein: Approximately 3 grams

  - Fat: Approximately 0.5 grams

  - Sodium: Varies but typically very low

  - Vitamins: High in vitamin C, vitamin A, and other essential nutrients

2. Tender Beef (1 pound, cubed):

  - Carbohydrates: Negligible

  - Protein: Approximately 80 grams

  - Fat: Approximately 20 grams

  - Sodium: Varies depending on seasoning and marinade

  - Vitamins: Contains B vitamins and iron

3. Onion (1 finely chopped):

  - Carbohydrates: Approximately 8 grams

  - Protein: Approximately 1 gram

  - Fat: Negligible

  - Sodium: Very low

  - Vitamins: Contains vitamin C and some B vitamins

4. Garlic (2 cloves, minced):

  - Carbohydrates: Approximately 2 grams

  - Protein: Approximately 0.5 grams

  - Fat: Negligible

  - Sodium: Very low

  - Vitamins: Contains small amounts of vitamins C and B6

5. Paprika (2 tablespoons):

  - Carbohydrates: Approximately 4 grams

  - Protein: Approximately 1 gram

  - Fat: Approximately 0.5 grams

  - Sodium: Varies depending on brand

  - Vitamins: Contains vitamin A and some antioxidants

6. Caraway Seeds (1 teaspoon):

  - Carbohydrates: Approximately 0.5 grams

  - Protein: Approximately 0.25 grams

  - Fat: Approximately 0.5 grams

  - Sodium: Very low

  - Vitamins: Contains trace amounts of vitamins and minerals

7. Beef Broth (1 cup):

  - Carbohydrates: Approximately 1-2 grams

  - Protein: Approximately 2-4 grams

  - Fat: Approximately 0.5-1 gram

  - Sodium: Varies depending on brand and type

  - Vitamins: Contains some B vitamins

8. Diced Tomatoes (1 can, 14 oz):

  - Carbohydrates: Approximately 10-12 grams

  - Protein: Approximately 2-3 grams

  - Fat: Negligible

  - Sodium: Varies depending on brand and type

  - Vitamins: Contains vitamin C and some antioxidants

9. Cooked Rice (1 cup):

  - Carbohydrates: Approximately 45 grams

  - Protein: Approximately 4-5 grams

  - Fat: Negligible

  - Sodium: Very low

  - Vitamins: Contains some B vitamins, especially if it's brown rice

10. Sour Cream (1/2 cup):

  - Carbohydrates: Approximately 4-5 grams

  - Protein: Approximately 2 grams

  - Fat: Approximately 20-25 grams

  - Sodium: Varies depending on brand

  - Vitamins: Contains small amounts of vitamins A and B12

11. Cooking Oil (used for sautéing):

  - Carbohydrates: Negligible

  - Protein: Negligible

  - Fat: Varies depending on the amount used

Keep in mind that the actual nutritional content of your dish will depend on serving sizes and any variations in ingredient brands or preparation methods.

This unique twist on Goulash turns it into a delightful and visually appealing dish that combines the flavors of traditional Goulash with the sweetness of roasted bell peppers. Enjoy your Stuffed Goulash Peppers!

Chef Culinary Creationss

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