A comforting Balkan classic made with sweet peppers, a savoury meat and rice filling, and a rich paprika-tomato sauce.
There are some recipes that just taste like home. Punjene paprike (stuffed peppers) are one of them.
This is my Tetka’s recipe, the kind of recipe that doesn’t need to be overly complicated. I came over and watched her make it the other day and it felt so effortless. It’s hearty, comforting, full of flavour, and made with the simple ingredients you’d find in a Balkan kitchen.
Sweet yellow peppers are filled with a mixture of ground beef, pork, rice, onion, egg and plenty of paprika and seasoning. They’re then slowly cooked in a rich tomato sauce until the peppers are tender and the filling is perfectly cooked.
And, of course, no Balkan recipe would be complete without a little Spicy Balkan seasoning!
Ingredients
For the Stuffed Peppers
- About 8 yellow peppers (od prilike, depending on their size)
- 500 g ground beef, preferably from the shoulder and not too lean (about 1 lb)
- 250 g ground pork, preferably from the shoulder and not too lean (about ½ lb)
- 1 cup rice
- 1 egg
- 1 large onion, diced
- 1–2 tsp salt, or to taste
- 1 tsp Spicy Balkan Začin Seasoning Mix
- 1 tsp Spicy Balkan Sweet Paprika
- 1–2 tsp black pepper, optional
- ½ cup water
For the Paprika-Tomato Roux
- 3 tbsp oil of your choice
- 2 tsp flour
- 300 ml tomato juice
- 2 tsp Spicy Balkan Sweet Paprika
- 1 tsp Spicy Balkan Začin Seasoning Mix
How to Make Punjene Paprike
1. Prepare the peppers
Wash the yellow peppers and carefully cut off the tops. Remove the stems and seeds from inside, keeping the peppers whole so they can be stuffed.
Set them aside while you prepare the filling.
2. Make the filling
In a large bowl, combine the ground beef and ground pork with the rice, diced onion and egg.
Add the salt, Spicy Balkan Začin Seasoning Mix, Spicy Balkan Sweet Paprika and black pepper if using.
Add about ½ cup of water and mix everything together until well combined.
The mixture should be moist but not overly wet. Don't over mix it. Just lightly toss it all together
3. Stuff the peppers
Fill each pepper with the meat and rice mixture.
Don’t pack the filling too tightly, the rice will expand as it cooks, so leave a little room at the top, maybe 1 cm or so.
Arrange the stuffed peppers upright in a large pot or baking dish so they fit snugly together.
4. Make the paprika-tomato roux
You can heat this up in a pan, or just mix it all up in a cup (your choice) 3 tablespoons of oil over medium heat.
Add the flour and stir for a minute or two until combined.
Remove from the heat briefly and stir in the Spicy Balkan Sweet Paprika. Be careful not to let the paprika burn.
Slowly add the tomato juice while stirring until you have a smooth sauce. Add the Spicy Balkan Zacin.
Pour the sauce over and around the stuffed peppers.
5. Cook until tender
Cover the pot or baking dish and cook until the peppers are tender and the meat and rice are fully cooked.
The exact cooking time will depend on the size of your peppers and the cooking method, so cook until the filling is completely done and the peppers are soft.
6. Serve
Serve the Punjene Paprike warm with plenty of the paprika-tomato sauce spooned over the top.
They’re even better served with a piece of crusty bread on the side for soaking up all that delicious sauce.
❤️ Tetka’s Tips
Use meat that isn’t too lean. The combination of beef and pork shoulder gives the filling a richer, more tender texture.
Don’t overstuff the peppers. Rice expands as it cooks, so leave a little space inside each pepper.
Taste as you go. Salt and seasoning can be adjusted depending on your preference and the saltiness of your tomato juice.
And don’t forget the paprika. Good-quality paprika is one of the things that gives this dish its unmistakable Balkan flavour.
The best part of Punjene Paprike?
You make enough to feed the whole family and there’s usually plenty left for the next day (unless your Tetak eats as much as mine does)! They keep beautifully in the fridge for at least a couple of days, and while you can freeze them, they’re always best enjoyed fresh.
Every family has their own version. Some use different meats, some add herbs or other vegetables, and some swear by their own special way of making the sauce.
This one is Tetka’s way.
Simple ingredients, generous seasoning, and plenty of love, just the way Balkan food should be.
Prijatno! ❤️