Serbian Stuffed 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.
🧂 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)
👨🍳 Instructions
- 1
Prepare the peppers: Wash the bell peppers, cut off the tops, and carefully remove the seeds and membranes. Set aside.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: This dish is often served with crusty bread.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.