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Punjene Paprike
Croatian Stuffed Peppers
A classic Croatian comfort food, Punjene Paprike are bell peppers stuffed with a savory mixture of ground meat, rice, and seasonings, then simmered in a rich tomato sauce. This dish is popular throughout Croatia, enjoyed both inland and along the coast.
🧂 Składniki
- 6 medium Bell peppers(any color, tops cut off, seeds removed)
- 1 lb Ground meat(popular mix is 2 parts beef to 1 part veal)
- 1 medium Onion(chopped)
- 4 cloves Garlic(minced)
- 2 slices White bread(crusts removed)
- Whole milk(enough to soak bread)
- 0.33 cup White rice(parboiled)
- 0.25 cup Tomato sauce(from a 28 oz can)
- 1 tbsp Parsley(freshly chopped)
- Salt(to taste)
- Black pepper(to taste)
- 1 tbsp Paprika(sweet or smoked)
- 2 tbsp Olive oil(for cooking)
- 2 medium Onions(chopped, for sauce)
- 3 cloves Garlic(minced, for sauce)
- 0.5 cup Red wine(for sauce)
- 1 tbsp Tomato paste(for sauce)
- Tomato sauce(remainder of 28 oz can, with water added to fill)
- 0.5 bunch Parsley(chopped, for sauce)
- 2 Bay leaves(for sauce)
👨🍳 Instrukcje
- 1
Parboil the rice: Cook 1/3 cup of rice in boiling water for 5-7 minutes. Drain and set aside. The rice will continue to cook inside the peppers.
- 2
Prepare the bread: Cube two slices of bread (crusts removed) and soak in milk for 5-10 minutes. Squeeze out excess milk.
- 3
Make the filling: In a large bowl, combine the ground meat, chopped onion, minced garlic, soaked bread, parboiled rice, 1/4 cup tomato sauce, chopped parsley, salt, pepper, paprika, and 1 tbsp olive oil. Mix well.
- 4
Prepare the peppers: Cut off the tops of the bell peppers and remove the seeds and white membranes.
- 5
Stuff the peppers: Fill each pepper with the meat mixture, packing it in but not too tightly.
- 6
Make the sauce: In a large saucepan, heat 1 tbsp olive oil over medium heat. Add the 2 chopped onions and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 7
Deglaze the pan: Pour in the red wine and scrape the bottom of the pan to loosen any browned bits. Let the wine reduce slightly.
- 8
Add remaining sauce ingredients: Stir in the tomato paste, the remaining tomato sauce (from the 28 oz can, with added water to fill), chopped parsley, and bay leaves. Season with salt and pepper to taste.
- 9
Cook the peppers: Arrange the stuffed peppers upright in the saucepan with the sauce. Add enough water or broth to almost cover the peppers. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until the peppers are tender and the filling is cooked through.
- 10
Serve: Remove the bay leaves before serving. Ladle the sauce over the peppers. Serve hot, often with mashed potatoes or crusty bread.
💡 Wskazówki profesjonalistów
- ✓Using a mix of beef and pork for the filling provides a richer flavor.
- ✓Don't overpack the peppers, as the filling will expand during cooking.
- ✓If you prefer a smoother sauce, you can blend some of the cooked onions and garlic before adding the liquid.
- ✓Leftover stuffed peppers can be refrigerated and reheated.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- For a vegetarian version, use a filling of rice, mushrooms, vegetables, and cheese.
- Add a pinch of Vegeta, a popular Croatian seasoning, to the filling or sauce for an authentic touch.
- Some recipes include a small amount of smoked meat (like bacon or speck) in the filling for added flavor.