🧂 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 Bay leaf(For the sauce)
- 2 tbsp Fresh parsley(Chopped, for garnish)
👨🍳 Instructions
- 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: Some variations include a dollop of sour cream on top.
💡 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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a leaner version, use only ground beef or a mix with ground turkey.
- Some recipes include finely chopped carrots or zucchini in the filling.
- Vegetarian versions can be made with a filling of rice, vegetables, and cheese.
🏷️ Tags
More Versions Around the World
Serbian Stuffed Peppers
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.
Pimientos Rellenos
A classic Basque specialty, these piquillo peppers are gently stuffed with a rich, flaked salt cod filling, then simmered in a vibrant tomato sauce. The sweetness of the piquillo peppers perfectly complements the savory cod.