Croatian Stuffed Green Peppers Punjena Paprika
Experience the comforting flavors of the Balkans with Croatian Stuffed Green Peppers, or Punjena Paprika. This traditional dish combines tender green bell peppers filled with a flavorful mixture of ground beef, pork, and rice, all enlivened with aromatic garlic, onion, and paprika. Simmered to perfection in a rich tomato sauce made from tomato paste, canned tomatoes, and vegetable broth, these hearty stuffed peppers are as satisfying as they are soul-warming. Perfect for family dinners or make-ahead meals, this one-pot wonder is both nourishing and delicious. Garnish with fresh parsley for a burst of color and serve with a crusty loaf of bread to soak up every drop of the flavorful sauce. With simple ingredients and traditional techniques, this recipe brings a taste of Croatia straight to your table.
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Recipe Information
Ingredients
- 6 pieces Green bell peppers
- 500 grams Ground beef
- 250 grams Ground pork
- 150 grams White rice
- 1 medium Onion
- 2 pieces Garlic cloves
- 1 teaspoon Paprika powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Tomato paste
- 400 grams Canned chopped tomatoes
- 1 liter Vegetable broth
- 2 tablespoons Olive oil
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Wash and core the green bell peppers, removing seeds and membranes while keeping the peppers intact. Set aside.
Rinse the rice under cold water and drain. Set it aside.
Finely chop the onion and garlic. Heat 1 tablespoon of olive oil in a skillet over medium heat, then sauté the onion until translucent. Add the garlic and cook for another minute.
In a large mixing bowl, combine the sautéed onion and garlic with the ground beef, ground pork, rice, paprika powder, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Stuff each green pepper with the meat and rice mixture, pressing it down gently but not overpacking. Leave a small space at the top to allow the rice to expand while cooking.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
Add the canned chopped tomatoes and vegetable broth to the pot. Stir to combine and bring the mixture to a boil.
Carefully place the stuffed peppers into the pot with the tomato sauce. Ensure they are snugly fitted and mostly submerged in the sauce. Add a little extra water or broth if needed to cover the peppers.
Lower the heat to a gentle simmer, cover the pot with a lid, and cook the stuffed peppers for 60–75 minutes, occasionally spooning the sauce over the tops of the peppers.
Check that the rice inside the peppers is fully cooked and tender. Adjust seasoning in the sauce with additional salt and pepper, if needed.
Serve the stuffed peppers warm, spooned with the tomato sauce and garnished with chopped parsley if desired.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 9.8 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1020 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
