Punjene Paprike (Serbian Stuffed Peppers)
Local name: пуњене паприке
In short: Bell peppers filled with minced pork, beef and rice, then baked in a paprika-scented tomato sauce until the peppers are soft and the filling is tender. It takes about 1 h 50 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 1 h 10 min
- Total
- 1 h 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 530 kcal
When peppers fill the market stalls in late summer, Serbian kitchens turn to punjene paprike. The peppers are stuffed with a loose mix of minced meat, rice and onion, stood upright in a dish and baked in a tomato sauce thickened with a little roux. The rice cooks inside the pepper and soaks up the juices. Serve them with sour cream and plenty of bread for mopping the sauce.
Instructions
- Heat the oven to 180°C (350°F). Slice the tops off the peppers and keep them as lids. Scoop out the seeds and white ribs.
- Cook the onion in the oil over medium heat for 5 minutes until soft. Stir in the garlic and paprika for 30 seconds, then let the pan cool slightly.
- In a bowl, combine the meat, rice, onion mixture, parsley, salt, pepper and water. Fill each pepper about three-quarters full, because the rice will swell.
- Stand the peppers upright and snug in a deep baking dish about 26 x 20 cm (10 x 8 in) and set the lids on top.
- For the sauce, heat the oil, whisk in the flour and cook for 1 minute. Stir in the paprika, then whisk in the tomato juice and water. Simmer 3 minutes and add the sugar and salt.
- Pour the sauce around the peppers so it comes about halfway up their sides. Cover the dish tightly with foil.
- Bake for 45 minutes. Remove the foil and bake 20 to 25 minutes more, until the peppers are soft and the filling reaches 71°C (160°F).
- Rest for 10 minutes, then spoon the sauce over the peppers and serve with sour cream and bread.
Tips
- Choose peppers that stand upright on their own. If one wobbles, trim a thin slice off the base, taking care not to open the bottom.
- To make the dish lighter, replace the roux with 2 more tbsp tomato juice and bake as written. The sauce will be thinner but still good.
Questions and answers
Can I make stuffed peppers ahead of time?
Yes. Fill the peppers and keep them covered in the fridge for up to a day before baking, or bake fully and reheat. Add 10 extra minutes if they go into the oven cold.
Can I freeze punjene paprike?
Freeze the baked peppers with their sauce for up to 3 months. Thaw in the fridge overnight and reheat covered at 160°C (325°F) until hot in the center.
What do you serve with stuffed peppers?
Fresh bread, a spoonful of sour cream and a tomato salad. Mashed potatoes are also common in Serbia, especially in colder months.
How long does it take to make Punjene Paprike (Serbian Stuffed Peppers)?
About 1 h 50 min in total: 40 min of preparation and 1 h 10 min of cooking.
How many calories are in Punjene Paprike (Serbian Stuffed Peppers)?
About 530 kcal per serving, with 27 g of protein, 33 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 530 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 33 g |
| Fat | 32 g |
| Fiber | 6 g |
| Sugar | 14 g |
| Sodium | 980 mg |
Estimated values, calculated from the ingredients.
