Serbian Stuffed Peppers

Name: Serbian Stuffed Peppers
Prep time: PT30 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours
Yield: 5
Cuisine: Serbia
Ingredients: 5 medium Bell peppers (any color, tops removed, seeds and membranes cleaned); 500 g Ground beef; 250 g Ground pork; 1 cup Short grain rice (uncooked); 1 large Yellow onion (finely chopped); 3 cloves Garlic cloves (minced); 1 large Egg; 2 tsp Sweet paprika; to taste Salt; to taste Black pepper; 2 tbsp Vegetable oil; 2 tbsp Flour; 2 tbsp Tomato paste; 6 cups Water; 1.5 tsp Sugar; 2 Bay leaves; 5 slices Potato slices (optional, for topping peppers)

Punjene Paprike

A classic Serbian comfort food, Punjene Paprike features bell peppers stuffed with a savory mixture of ground meat and rice, then simmered in a rich tomato-based sauce. It's a hearty and flavorful dish, often enjoyed as a main course.

準備時間30 minutes

調理時間1 hour 30 minutes

合計時間2 hours

分量5

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Prepare the peppers: Wash the bell peppers, cut off the tops, and carefully remove the seeds and membranes. Set aside.
💡 プロのコツ: Ensure all seeds are removed for a cleaner taste.
2
Make the filling: In a large bowl, combine the ground beef, ground pork, uncooked rice, chopped onion, minced garlic, egg, sweet paprika, salt, and pepper. Mix well until all ingredients are evenly distributed.
💡 プロのコツ: Using a mix of beef and pork adds depth of flavor.
3
Stuff the peppers: Loosely fill each pepper with the meat and rice mixture, leaving a little space at the top as the rice will expand during cooking.
💡 プロのコツ: Don't overstuff, as the rice needs room to cook.
4
Prepare the sauce: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and cook, stirring, for 1-2 minutes to make a roux. Stir in the tomato paste and cook for another minute.
5
Gradually whisk in the water, ensuring no lumps form. Add the sugar, bay leaves, and salt and pepper to taste. Bring the sauce to a simmer.
💡 プロのコツ: Use hot water to help the sauce come together smoothly.
6
Carefully place the stuffed peppers upright into the simmering sauce. If using, top each pepper with a slice of potato.
💡 プロのコツ: Arrange peppers snugly to help them stand upright.
7
Cover the pot and simmer over low heat for 1 to 1.5 hours, or until the peppers are tender and the filling is fully cooked. Check occasionally and add more water if the sauce becomes too thick.
💡 プロのコツ: Low and slow cooking ensures tender peppers and fully cooked rice.
8
Remove bay leaves before serving. Serve hot, with a dollop of sour cream if desired.
💡 プロのコツ: This dish is often served with crusty bread.

調理履歴を記録する

💡 プロのコツ

✓Sweet Hungarian paprika is preferred for authentic flavor, but regular sweet paprika can be used.
✓The sauce can also be made in the oven by pouring it over the stuffed peppers in a baking dish and baking at 180°C (350°F) for 1.5-2 hours, covered.
✓Leftover filling can be rolled into small meatballs and cooked alongside the peppers.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Vegetarian version: omit meat and use a filling of rice, finely chopped vegetables (like carrots, zucchini, mushrooms), and herbs.
Add a splash of red wine to the sauce for a richer flavor.