Palneni Chushki (Bulgarian Stuffed Peppers)
Local name: Пълнени чушки
In short: Sweet peppers stuffed with minced pork, rice, onion and savory, baked in tomato sauce until tender and served with cold yogurt. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 1 h 10 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 390 kcal
Palneni chushki are a late-summer staple in Bulgarian homes, when peppers and tomatoes are cheap and sweet. The peppers are filled with a loose mix of ground pork, rice, onion, paprika and summer savory, then baked upright in tomato sauce until the rice swells and the peppers turn soft. A spoonful of thick yogurt is the traditional finish, and the pan juices are good with bread.
Instructions
- Heat the oven to 180°C (350°F). Cut the tops off the peppers and keep them as lids. Scoop out the seeds and white membranes and stand the peppers snugly in a deep baking dish.
- Heat 2 tbsp oil in a pan and cook the onion for 5 minutes until soft. Stir in the paprika for 20 seconds, then take the pan off the heat.
- In a large bowl, mix the onion with the pork, rice, savory, parsley, tomato paste, salt, pepper and 3 tbsp water until evenly combined.
- Fill each pepper about three-quarters full, because the rice swells as it cooks. Put the lids back on.
- Stir the passata, hot water, 1 tbsp oil, sugar and pinch of salt together and pour around the peppers so it reaches halfway up their sides.
- Cover with foil and bake for 45 minutes. Remove the foil and bake for 20 to 25 minutes more, until the peppers are soft and the filling reaches 71°C (160°F).
- Rest for 10 minutes and serve with the pan juices and a spoonful of yogurt.
Tips
- Pick peppers of even size that can stand upright. If one tips over, trim a thin slice from its base or wedge it with crumpled foil.
- For a meat-free version, replace the pork with 50 g (1/4 cup) more rice and a can of drained white beans, mashed lightly.
Questions and answers
Can I make palneni chushki ahead?
Yes. Assemble them up to a day ahead, keep them covered in the fridge and add 10 minutes to the baking time. They also reheat well.
What kind of peppers are best?
Bulgarian cooks use sweet, thick-walled peppers called chushki, such as long red or green ones. Bell peppers work well too.
Can I freeze stuffed peppers?
Yes. Cooked peppers freeze in their sauce for up to 3 months. Thaw in the fridge and reheat gently.
How long does it take to make Palneni Chushki (Bulgarian Stuffed Peppers)?
About 1 h 45 min in total: 35 min of preparation and 1 h 10 min of cooking.
How many calories are in Palneni Chushki (Bulgarian Stuffed Peppers)?
About 390 kcal per serving, with 16 g of protein, 35 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 390 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 35 g |
| Fat | 20 g |
| Fiber | 6 g |
| Sugar | 14 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
