Hungarian TV peppers, packaged

The name TV paprika covers several varieties of paprika, the abbreviation stands for: suitable for stuffing. Its skin is yellowish-white or reddish, its flesh is thin, its taste is slightly sweet, characteristic. It has a high vitamin C content, and also contains vitamins A and B.

Interesting facts

It is a vegetable native to South and Central America, and there are many varieties of it. Paprika, with the Latin name Capsicum annuum, belongs to the nightshade family, and is a distant relative of tomatoes and potatoes. It has been known in Hungary since the 16th century, and Hungarian growers have made the long, pointed type known worldwide as a spice.

Producer information

Iványi-Zöldségkert Kft., founded in 2013, is a leading supplier of fruit and vegetables to several Hungarian food retail chains.

It is one of the favourite vegetables of Hungarian gastronomy. Eat it raw or cooked, and in special dishes such as lecsó or stuffed peppers.

Lecsó

Ingredients / for 6 servings

• 1 dl sunflower oil
• 10 dkg smoked bacon (with meat)
• 5 medium-sized red onions
• 2 kg TV paprika
• 1 kg tomatoes
• salt to taste

Preparation:

1. Dice the bacon and onion, core and slice the peppers, cut the tomatoes into wedges.
2. Melt the bacon in the oil.
3. Fry the onion. Let it brown a little!
4. Add the peppers, fry while stirring, let them brown a little too! When they start to release their juices, cover them and reduce the heat.
5. When the peppers have collapsed, add the tomatoes, salt, cover again and wait until the tomatoes have boiled down and released their juices.

*The picture is an illustration.

Storage

Store between 8-12°C.

Distributor

Iványi-Zöldségkert Kft. 
6113 Petőfiszállás, Fekete László utca 10.

Product information

The information provided for the products presented here is for preliminary information purposes only, and after receiving the product, you will receive final information based on the label of the product.