Croatian Stuffed Green Peppers (“punjena Paprika”)
Moist peppers stuffed with spiced meat and rice, baked to perfection—discover the secret ingredient that makes this recipe unforgettable. The Best Homemade Stuffed Paprika Recipe awaits.
Total time
110 min
Servings
6
Calories
423.3
Category
Dinner & Mains
Discover the heartwarming flavors of Croatia with this traditional one-dish meal: Punjena Paprika. These stuffed green peppers are filled with a savory blend of pork and beef, simmered in a rich tomato sauce, and finished with a touch of sour cream. Perfect for a cozy family dinner, this recipe balances low cholesterol ingredients with hearty European comfort.
Ingredients
Makes 6 servings
- 1500 green peppers
- 250 beef
- 250 pork
- 30 onions
- 10 rice
- 50 egg
- 1 tomato juice
- 500 flour
- 40 sugar
- 40 sour cream
Method
Wash green peppers and cut the stem part to open a hole and to remove seeds part.
Sauté finely minced onion on lard. When transparent remove from heat and add grounded beef and pork.
Cook rice until half done and add into meat. Also add 1 whole egg, salt and pepper. Mix well into a compact stuffing.
Stuff each green pepper with stuffing until full (Surplus of stuffing use as meat balls to cook with peppers).
In a pot melt lard and sauté flour until brownish. Add tomato strained juice, salt and sugar. Add water if needed.
Roast each green pepper in a frying pan on some oil making sure they don’t over burn. Put each peppers into a sauce and cook 60 minutes. At the end you can add sour cream.
Cook's notes
- For best results, use fresh, medium-sized green peppers with thick walls to hold the stuffing without breaking.
- Sauté the onions in lard for an authentic flavor, but you can substitute with oil for a lighter option.
- Cook the rice only until half done to ensure it finishes perfectly inside the peppers during simmering.
- If you have extra stuffing, roll it into meatballs and cook them alongside the peppers for added protein.
- Roast the peppers briefly before adding to the sauce to enhance their natural sweetness and prevent sogginess.
Easy swaps
- Instead of lard, use butter or vegetable oilFor a different flavor profile or dietary preference.
- Instead of sour cream, use Greek yogurtReduces calories while maintaining creaminess.
- Instead of beef and pork mix, use ground turkey or chickenFor a leaner stuffing option.
- Instead of green peppers, use red or yellow bell peppersSweeter and milder, great for a colorful twist.
- Instead of tomato juice, use crushed tomatoes thinned with waterAdds more texture to the sauce.
Frequently asked
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend (like rice or almond flour) for the roux. Ensure your tomato juice and other ingredients are certified gluten-free.
Why do I need to roast the peppers before simmering?
Roasting the peppers briefly in oil helps seal in the stuffing and adds a smoky char that deepens the overall flavor of the dish.
Can I use pre-cooked rice instead of half-cooked?
It's best to use half-cooked rice (or even raw rice) because fully cooked rice may become mushy during the 60-minute simmer. Adjust liquid if using raw rice.
What can I serve with Croatian stuffed peppers?
They pair wonderfully with crusty bread, mashed potatoes, or a simple green salad to balance the rich tomato sauce.
Is this recipe suitable for meal prep?
Absolutely! The flavors meld beautifully overnight, making it an excellent make-ahead meal. Just store and reheat as directed.
