Dolma Paprike
Punjene Paprike (POON-yeh-neh PAH-pree-keh)
Stuffed Bell Peppers
Colorful bell peppers stuffed with a savory mixture of ground beef and rice, simmered in a light tomato sauce.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Cut tops off peppers, remove seeds and membranes. Reserve tops.
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2
Mix beef, rice, onion, oil, paprika, salt, pepper.
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3
Stuff peppers loosely (rice will expand). Replace tops.
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4
Stand peppers upright in a pot. Mix passata, water, sugar, pour around peppers.
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5
Cover and simmer on low 1.5 hours until peppers are tender and filling cooked through.
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6
Serve with sauce spooned over and sour cream on the side.
Did You Know?
Every Bosnian family has a strong opinion about whether punjene paprike should use green or red peppers. Both camps are passionate.
Chef's Notes
Equipment Tips
- large pot
- sharp knife
Garnishing
sour cream, fresh parsley
Accompaniments
bread, mashed potatoes
The Story Behind Dolma Paprike
Punjene paprike are part of the Ottoman dolma tradition adapted with Balkan peppers. This became one of the most common everyday dishes in Bosnian households, beloved for its simplicity and the way the peppers sweeten as they braise in tomato sauce.
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