Punjene Paprike
Punjene Paprike (POON-yeh-neh PAH-pree-keh)
Stuffed Bell Peppers
Sweet bell peppers filled with a savory mixture of rice, ground beef, onions, and herbs, baked in a rich tomato sauce until tender and caramelized.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: ceramic baking dish
Garnishes: parsley, sour cream
Accompaniments: crusty bread, green salad
Instructions
-
1
Cut tops off peppers and remove seeds. Reserve tops.
-
2
Sauté onion and garlic in olive oil until soft. Cool slightly.
-
3
Mix ground beef, rice, sautéed onion, paprika, parsley, salt, and pepper.
-
4
Stuff peppers with the mixture, leaving room for rice to expand. Replace tops.
-
5
Stand peppers upright in a baking dish. Pour passata mixed with 200ml water around them.
-
6
Bake at 180C (350F) for 1 hour until peppers are soft and filling is cooked through.
Did You Know?
In Montenegro, the number of stuffed peppers a cook makes is always more than needed — leftover punjene paprike reheated the next day are considered even better.
Chef's Notes
Equipment Tips
- baking dish
- mixing bowl
- skillet
Garnishing
parsley, sour cream
Accompaniments
crusty bread, green salad
The Story Behind Punjene Paprike
Stuffed peppers are a cornerstone of Montenegrin home cooking, arriving through Ottoman culinary influence. Every Montenegrin household has its own recipe variation. The dish exemplifies the Balkan talent for transforming simple ingredients into deeply satisfying, one-pot family meals.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!