Montenegrin Stuffed Peppers

Name: Montenegrin Stuffed Peppers
Prep time: PT30 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours
Yield: 6
Cuisine: Montenegro
Ingredients: 8 medium Bell peppers (Yellow or green are preferred for their sweetness and texture. Tops removed, seeds and membranes cleaned out.); 400 g Ground pork; 200 g Ground beef (A mix of pork and beef is common for flavor and texture.); 100 g Short grain rice (Rinsed. Can be parboiled for a shorter cooking time.); 1 large Onion (Finely chopped); 3 cloves Garlic (Minced); 1 large Egg; 1 tsp Sweet paprika; 1 tsp Black pepper (Freshly ground); 2 tsp Salt (Or to taste); 1 tsp Vegeta (optional) (Balkan seasoning mix); 2 tbsp Sunflower oil (For sautéing); 750 ml Tomato sauce (Or strained tomatoes); 2 tbsp Flour (All-purpose, for the sauce); 3 tbsp Lard or oil (For the sauce); 1 tsp Sugar (Optional, to balance tomato acidity); 1 undefined Bay leaf (For the sauce); 2 tbsp Fresh parsley (Chopped, for garnish)

Punjene Paprike

A hearty and flavorful dish of bell peppers stuffed with a savory mixture of ground meat, rice, and spices, then simmered in a rich tomato sauce. This is a beloved comfort food across the Balkans, with each region and family having its own cherished variations.

Voorbereidingstijd30 minutes

Kooktijd1 hour 30 minutes

Totale tijd2 hours

Porties6

MoeilijkheidsgraadMedium

Origineel· Feb 8

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👨‍🍳 Instructies

1
Prepare the peppers: Wash the peppers, cut off the tops, and carefully remove all seeds and white membranes. Set the tops aside to use as lids later.
💡 Pro Tips: Using yellow or green peppers often yields a sweeter result.
2
Make the filling: In a large bowl, combine the ground pork, ground beef, rinsed rice, chopped onion, minced garlic, egg, sweet paprika, black pepper, salt, and Vegeta (if using). Mix thoroughly with your hands until well combined. Do not overmix.
💡 Pro Tips: Some recipes suggest sautéing the onion and garlic first until translucent, then adding to the meat mixture.
3
Stuff the peppers: Carefully fill each pepper with the meat mixture, packing it gently but firmly. Leave a small space at the top, as the rice will expand during cooking.
4
Prepare the sauce base: In a large pot or Dutch oven, heat the lard or oil over medium heat. Add the flour and cook, stirring constantly, until it turns a light golden brown (this is a roux).
5
Add the tomato sauce (or strained tomatoes), water, sugar (if using), bay leaf, and a pinch of salt and pepper to the roux. Stir well to combine and bring to a gentle boil. If the sauce seems too thick, add a little more water.
6
Arrange the stuffed peppers upright in the pot with the sauce. They should fit snugly but not be packed too tightly. If you have leftover filling, add the meatballs to the pot as well.
💡 Pro Tips: Placing the pepper tops back on can help them retain moisture and shape.
7
Cover the pot and simmer over low to medium-low heat for about 1 to 1.5 hours, or until the peppers are tender and the filling is cooked through. Check occasionally and add a little more water if the sauce reduces too much.
💡 Pro Tips: The cooking time can vary depending on the size and thickness of the peppers.
8
Once cooked, taste the sauce and adjust seasoning if needed. Remove the bay leaf.
💡 Pro Tips: The flavors meld beautifully overnight, so leftovers are often even better.
9
Serve hot, garnished with fresh chopped parsley. Traditionally served with mashed potatoes or a side of crusty bread to soak up the sauce.
💡 Pro Tips: Some variations include a dollop of sour cream on top.

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💡 Pro Tips

✓Using a mix of pork and beef for the filling provides a richer flavor.
✓Don't overstuff the peppers, as the rice will expand.
✓The sauce is crucial; ensure it's well-seasoned and has a good consistency.
✓Adjust cooking time based on pepper tenderness; they should be soft but not mushy.