Punjena Paprika
Пуњена паприка (POO-nyeh-nah PAH-pree-kah)
Stuffed Bell Peppers
Sweet bell peppers stuffed with a savory mix of ground beef, rice, and herbs, simmered in a rich tomato sauce until tender and bursting with flavor.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep serving plate
Garnishes: sour cream, fresh parsley
Accompaniments: crusty bread, mashed potatoes
Instructions
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1
Cut tops off peppers and remove seeds and membranes. Reserve tops.
-
2
Mix ground beef, rice, diced onion, garlic, egg, paprika, salt, and pepper.
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3
Stuff each pepper with the filling, leaving a small gap for rice expansion. Replace tops.
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4
Stand peppers upright in a pot. Mix passata with water and oil, pour around peppers.
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5
Cover and simmer on low heat for 1.5 hours until peppers are very tender and rice is cooked.
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6
Serve with generous spoonfuls of sour cream and crusty bread.
Did You Know?
Serbian grandmothers judge the quality of punjena paprika by whether the peppers hold their shape perfectly while being completely tender inside.
Chef's Notes
Equipment Tips
- large pot
- mixing bowl
- sharp knife
Garnishing
sour cream, fresh parsley
Accompaniments
crusty bread, mashed potatoes
The Story Behind Punjena Paprika
Stuffed peppers came to Serbia through Ottoman culinary influence and quickly adopted local ingredients. Bell peppers thrive in the Serbian climate, particularly in the Leskovac and Vojvodina regions. This dish became a beloved weekday lunch across the country.
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