{"id":3817,"date":"2026-07-25T22:57:41","date_gmt":"2026-07-25T22:57:41","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/pimientos-rellenos-croatas\/"},"modified":"2026-07-25T22:57:41","modified_gmt":"2026-07-25T22:57:41","slug":"pimientos-rellenos-croatas","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/pimientos-rellenos-croatas\/","title":{"rendered":"Pimientos rellenos croatas"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.5 \u2014 scoped to this recipe section. *\/\n#recipe-es-hr-stuffed-peppers{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-surface-soft:#f8f4ec;--gj-ink:#1d2421;--gj-ink-soft:#414a46;\n  --gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;--gj-line:rgba(36,49,46,.12);--gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan 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.gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}}\n<\/style>\n<section id=\"recipe-es-hr-stuffed-peppers\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-stuffed-peppers\">\n<header class=\"gj-masthead\"><p class=\"gj-eyebrow\">Cocina croata \u00b7 Plato familiar de cocci\u00f3n lenta \u00b7 Receta<\/p><h2 class=\"gj-title\" id=\"recipe-title-es-hr-stuffed-peppers\"><span class=\"gj-title-main\"><b>Pimientos rellenos croatas<\/b> con carne y arroz<\/span> <span class=\"gj-title-accent gj-serif\">en una salsa de tomate suave<\/span><\/h2><p class=\"gj-sub\">Pimientos amarillos rellenos de ternera, cerdo y arroz, cocidos a fuego suave en salsa de tomate hasta que el centro queda jugoso y bien cocido.<\/p><ul class=\"gj-meta\" aria-label=\"Informaci\u00f3n esencial de la receta\"><li>Categor\u00eda: <strong>Plato principal<\/strong><\/li><li>Cocina: <strong>Croata<\/strong><\/li><li>M\u00e9todo: <strong>Cocci\u00f3n lenta en cazuela<\/strong><\/li><li>Dificultad: <strong>Intermedia<\/strong><\/li><\/ul><\/header>\n<dl class=\"gj-facts\" aria-label=\"Tiempo, cantidad y calor\u00edas\"><div class=\"gj-fact\"><dt>Raciones<\/dt><dd>6 raciones<\/dd><\/div><div class=\"gj-fact\"><dt>Preparaci\u00f3n<\/dt><dd>35 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cocci\u00f3n<\/dt><dd>1 h 30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Reposo<\/dt><dd>10 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>2 h 15 min<\/dd><\/div><div class=\"gj-fact\"><dt>Por raci\u00f3n<\/dt><dd>\u2248 590 kcal<\/dd><\/div><\/dl>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Stuffed-Peppers-3.webp\" alt=\"Pimientos amarillos rellenos en salsa de tomate, uno cortado, con pur\u00e9, tenedor y pan\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>Pimientos amarillos con relleno visible de carne y arroz, acompa\u00f1ados de pur\u00e9 en una salsa de tomate suave.<\/figcaption><\/figure>\n<section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-es-hr-stuffed-peppers\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-es-hr-stuffed-peppers\">Relleno suelto, pimiento tierno y salsa equilibrada<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Los pimientos rellenos, conocidos en Croacia como punjene paprike, forman parte tanto de la cocina cotidiana como de los almuerzos dominicales preparados para varias personas. Suelen aprovechar pimientos de verano carnosos y regulares, aunque el car\u00e1cter c\u00e1lido de la salsa convierte el plato en una comida apropiada durante buena parte del a\u00f1o. Esta versi\u00f3n emplea frutos amarillos de tama\u00f1o parecido, una mezcla de ternera y cerdo y una cantidad moderada de arroz crudo. El grano absorbe los jugos durante la cocci\u00f3n y aporta cuerpo sin convertir el interior en una masa pesada.<\/p><blockquote class=\"gj-pull\">El arroz necesita espacio para hincharse; un relleno apretado se vuelve compacto y termina empujando la carne fuera del pimiento.<\/blockquote><p>La forma del pimiento importa m\u00e1s que el color. Una cavidad amplia facilita el relleno, mientras que una pared firme soporta la cocci\u00f3n prolongada sin deshacerse. La tapa se corta limpiamente y se retiran semillas y membranas sin perforar la base. El relleno no llega hasta el borde: se deja aproximadamente un cent\u00edmetro para que el arroz se expanda. Cuando la mezcla se comprime demasiado, el centro queda denso, la piel se abre y parte de la carne termina en la salsa antes de que el arroz se ablande.<\/p><p>La combinaci\u00f3n de carnes busca una textura concreta. La ternera aporta sabor definido y estructura; el cerdo conserva humedad durante el hervor lento. El huevo y el arroz bastan para ligar, por lo que no conviene amasar durante varios minutos. Los ingredientes se mezclan con una mano ligera hasta que la cebolla, el perejil y el piment\u00f3n quedan repartidos. En cuanto la masa se sostiene, el trabajo se detiene. Una manipulaci\u00f3n intensa extrae prote\u00ednas de la carne y produce un relleno el\u00e1stico, m\u00e1s parecido a una salchicha que a un guiso dom\u00e9stico.<\/p><\/div><div class=\"gj-copy-col\"><p>La salsa debe permanecer entre un caldo espeso y un pur\u00e9 fluido. Una base breve de aceite, harina y concentrado de tomate se diluye con passata y caldo sin sal. As\u00ed puede rodear los pimientos, penetrar en sus aberturas y reducirse poco a poco sin pegarse al fondo. Los frutos se colocan de pie, bastante juntos para sostenerse entre s\u00ed. El l\u00edquido alcanza aproximadamente dos tercios de su altura. Una ebullici\u00f3n fuerte rompe la piel y endurece la carne; el movimiento correcto es un hervor apenas visible, constante y tranquilo.<\/p><p>La cocci\u00f3n se controla en el pimiento situado en el centro de la cazuela, normalmente el \u00faltimo en calentarse. El arroz debe estar tierno y la parte m\u00e1s gruesa del relleno ha de alcanzar al menos 71 \u00b0C. El color no basta como indicador, porque el tomate y el piment\u00f3n ti\u00f1en la carne desde el principio. Despu\u00e9s se apaga el fuego y se deja reposar diez minutos. Ese intervalo redistribuye los jugos, estabiliza el grano y permite levantar cada pieza con una cuchara ancha sin que el interior se desmorone.<\/p><p>La salsa se ajusta al final, no durante la cocci\u00f3n principal. Si todav\u00eda est\u00e1 demasiado l\u00edquida, se retiran los pimientos y se reduce unos minutos sin tapa; si se ha concentrado en exceso, se incorpora un poco de caldo caliente por la pared de la cazuela. El pur\u00e9 de patata es un acompa\u00f1amiento habitual porque recoge la salsa sin competir con la acidez del pimiento. Al d\u00eda siguiente el conjunto resulta a\u00fan m\u00e1s integrado, siempre que se enfr\u00ede con rapidez y se recaliente suavemente dentro de su propio jugo.<\/p><\/div><\/div><\/section>\n<aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-es-hr-stuffed-peppers\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Del relleno al reposo final<\/p><h3 id=\"recipe-timeline-es-hr-stuffed-peppers\">Ritmo de preparaci\u00f3n<\/h3><\/div><p class=\"gj-rail-total\">Activo: 2 h 5 min \u00b7 Reposo: 10 min<\/p><\/div><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Limpiar los pimientos, lavar el arroz y preparar los arom\u00e1ticos.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT25M\">0:25<\/time><span>Mezclar y repartir el relleno sin comprimirlo.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT45M\">0:45<\/time><span>Colocar los pimientos en la salsa y bajar el fuego.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT2H5M\">2:05<\/time><span>Comprobar 71 \u00b0C y dejar reposar diez minutos.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>La receta en breve.<\/strong> Los pimientos se vac\u00edan sin perforar la base. Ternera, cerdo, arroz crudo, cebolla, ajo, huevo, perejil y piment\u00f3n se mezclan brevemente y se introducen dejando espacio para que el grano aumente de volumen. La salsa se forma con aceite, harina, concentrado, passata y caldo, y debe llegar a dos tercios de la altura de los pimientos. El conjunto cuece a hervor muy suave hasta que la piel est\u00e1 tierna, el arroz se ha cocido y el centro alcanza 71 \u00b0C. Diez minutos de reposo fijan el relleno. La receta produce seis raciones y admite pur\u00e9 de patata, pan r\u00fastico o una ensalada fresca como acompa\u00f1amiento.<\/p><\/aside>\n<section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-es-hr-stuffed-peppers\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-es-hr-stuffed-peppers\">Ingredientes<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-es-hr-stuffed-peppers\"><h4 id=\"recipe-ing-1-es-hr-stuffed-peppers\">Para los pimientos y el relleno<\/h4><ul><li><strong>8 pimientos amarillos medianos (aproximadamente 1,2 kg)<\/strong><em>Elegir frutos carnosos y de altura parecida.<\/em><\/li><li><strong>450 g de ternera picada<\/strong><\/li><li><strong>300 g de cerdo picado<\/strong><\/li><li><strong>100 g de arroz de grano largo, lavado y escurrido<\/strong><\/li><li><strong>100 g de cebolla, picada muy fina<\/strong><\/li><li><strong>2 dientes de ajo, picados finos<\/strong><\/li><li><strong>1 huevo grande<\/strong><\/li><li><strong>15 g de perejil de hoja plana, picado<\/strong><\/li><li><strong>2 cucharaditas de piment\u00f3n dulce<\/strong><\/li><li><strong>1 cucharadita de sal fina<\/strong><\/li><li><strong>1\/2 cucharadita de pimienta negra molida<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-es-hr-stuffed-peppers\"><h4 id=\"recipe-ing-2-es-hr-stuffed-peppers\">Para la salsa de tomate<\/h4><ul><li><strong>30 ml de aceite de girasol<\/strong><\/li><li><strong>100 g de cebolla, picada fina<\/strong><\/li><li><strong>25 g de harina de trigo<\/strong><\/li><li><strong>40 g de concentrado de tomate<\/strong><\/li><li><strong>800 ml de passata de tomate<\/strong><\/li><li><strong>700 ml de caldo de ternera sin sal<\/strong><\/li><li><strong>2 hojas de laurel<\/strong><\/li><li><strong>1 cucharadita de sal fina<\/strong><em>Ajustar seg\u00fan la salinidad real del caldo.<\/em><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y sustituciones.<\/strong> Contiene huevo y gluten. La harina de trigo puede sustituirse por harina de arroz para una salsa algo m\u00e1s ligera; el caldo debe comprobarse por separado.<\/aside><\/div><\/div><\/section>\n<section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-es-hr-stuffed-peppers\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-es-hr-stuffed-peppers\">Preparaci\u00f3n, paso a paso<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Preparar y rellenar<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Limpiar los pimientos<\/p><p class=\"gj-step-x\">Cortar las tapas, retirar semillas y membranas sin perforar la base, enjuagar el interior y dejar los pimientos bien escurridos.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ablandar la primera cebolla<\/p><p class=\"gj-step-x\">Calentar 5 ml del aceite y cocinar 100 g de cebolla durante 5 minutos a fuego medio-bajo. A\u00f1adir el ajo, cocinar 30 segundos y dejar templar.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Mezclar el relleno<\/p><p class=\"gj-step-x\">Unir ternera, cerdo, arroz, cebolla con ajo, huevo, perejil, piment\u00f3n, sal y pimienta. Mezclar solo hasta repartir los ingredientes.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Rellenar sin apretar<\/p><p class=\"gj-step-x\">Distribuir la mezcla en los pimientos, dejando aproximadamente 1 cm libre bajo el borde. Colocar las tapas y ordenar las piezas de pie en una cazuela amplia.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Formar la salsa y cocer<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Preparar una base clara<\/p><p class=\"gj-step-x\">Calentar el resto del aceite, a\u00f1adir los otros 100 g de cebolla y cocinar 6 minutos. Incorporar la harina y remover 1 minuto sin dejar que se oscurezca.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">A\u00f1adir el tomate<\/p><p class=\"gj-step-x\">Incorporar el concentrado, verter gradualmente el caldo mientras se bate y agregar la passata, el laurel y la sal. Llevar a un hervor breve.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cocer con calma<\/p><p class=\"gj-step-x\">Verter la salsa alrededor de los pimientos hasta cubrir dos tercios de su altura. Tapar parcialmente y cocinar 85\u201395 minutos a hervor muy suave.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Comprobar y reposar<\/p><p class=\"gj-step-x\">Medir el centro del pimiento m\u00e1s grande. El arroz debe estar tierno y el relleno alcanzar al menos 71 \u00b0C. Apagar y reposar 10 minutos antes de servir.<\/p><\/div><\/li><\/ol><\/section>\n<section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-es-hr-stuffed-peppers\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-es-hr-stuffed-peppers\">Servicio, conservaci\u00f3n y ajustes pr\u00e1cticos<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Servicio y acompa\u00f1amientos<\/h4><p>Servir uno o dos pimientos por persona con abundante salsa. El pur\u00e9 de patata recoge el l\u00edquido; el pan r\u00fastico o una ensalada de pepino aportan alternativas m\u00e1s sencillas.<\/p><\/section><section class=\"gj-info-card\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>Enfriar en recipientes poco profundos dentro de las 2 horas siguientes. Refrigerar hasta 3 d\u00edas y recalentar tapado hasta 74 \u00b0C en el centro. Se congela con salsa durante 2 meses, aunque la piel queda m\u00e1s blanda.<\/p><\/section><section class=\"gj-info-card\"><h4>Cuatro variaciones viables<\/h4><ul><li>Sustituir parte de la ternera por ternera blanca sin cambiar el peso total.<\/li><li>Usar pimientos rojos carnosos para un resultado m\u00e1s dulce.<\/li><li>A\u00f1adir 1 cucharadita de mejorana seca al relleno.<\/li><li>Omitir la harina y reducir la salsa al final durante unos minutos.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Tres observaciones de cocina<\/h4><ol><li>No llenar hasta el borde: el arroz aumenta claramente de volumen.<\/li><li>Mantener un hervor discreto para conservar la piel y la jugosidad.<\/li><li>Medir la temperatura en el pimiento central, normalmente el m\u00e1s lento.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Equipo necesario<\/h4><ul><li>Cazuela amplia de 5\u20136 litros con tapa<\/li><li>Cuchillo peque\u00f1o afilado<\/li><li>Balanza y jarras medidoras<\/li><li>Term\u00f3metro de sonda fina<\/li><li>Batidor de varillas<\/li><\/ul><\/section><\/div><\/section>\n<section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-es-hr-stuffed-peppers\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-es-hr-stuffed-peppers\">Valores nutricionales por raci\u00f3n<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calor\u00edas<\/dt><dd>\u2248 590 kcal<\/dd><\/div><div><dt>Carbohidratos<\/dt><dd>\u2248 41 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 30 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 33 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 850 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Tama\u00f1o de raci\u00f3n:<\/strong> 1 raci\u00f3n con salsa. <strong>Al\u00e9rgenos principales:<\/strong> huevo y gluten. Valores aproximados calculados con referencias est\u00e1ndar; el resultado real var\u00eda seg\u00fan marcas, recortes, absorci\u00f3n de grasa y tama\u00f1o de las porciones.<\/p><\/section>\n<footer class=\"gj-close\"><p class=\"gj-close-kicker\">Resultado final<\/p><p class=\"gj-close-quote\">Un pimiento intacto, un relleno suelto y una salsa que permanece lo bastante fluida para servirse con cuchara.<\/p><p class=\"gj-close-copy\">La t\u00e9cnica depende de tres controles sencillos: dejar espacio al arroz, sostener un hervor suave y medir el centro. 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