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Punjena Paprika sits on many Croatian tables as a steady, reassuring presence. It appears in late summer and early autumn when bell peppers are sweet and plentiful, but it also anchors winter menus from the freezer, packed away in family kitchens in large batches. The dish belongs to the shared Central and Southeast European tradition of stuffed vegetables, yet the Croatian version has its own quiet character: mild peppers filled with seasoned meat and rice, slowly simmered in a tomato-based sauce until everything softens and melds.
In many homes, Punjena Paprika marks Sunday lunches, name days, or casual gatherings where a large pot can feed a small crowd with little drama once it is on the stove. The work comes at the start: trimming and hollowing peppers, mixing the filling, adjusting seasoning, and arranging each pepper so it stands snugly in the pot. After that, time and gentle heat do the rest. The result is a plate that feels both modest and generous—no frills, just soft peppers, tender grains, and a sauce that invites bread or a side of mashed potatoes.
The flavor profile leans toward comfort rather than intensity. The peppers themselves bring a gentle sweetness, while the filling usually combines ground pork and beef, which gives depth without tasting heavy. Rice stretches the meat and lightens the texture, so each portion feels satisfying without turning dense. Onion, garlic, sweet paprika, and a hint of bay leaf support the meat and peppers without overshadowing them. The sauce is tomato-based, but not sharply acidic; a short roux at the start and the starch from the rice give it a smooth, slightly velvety consistency that clings lightly to the peppers.
This version follows a classic Croatian approach with a few test-kitchen refinements. The rice receives a short rinse and a brief rest in the seasoned meat mixture before stuffing, which helps it hydrate evenly and cook through without breaking down. A mix of pork and beef keeps the filling juicy, while a small amount of egg and breadcrumbs binds the mixture so it slices cleanly once cooked. The peppers are packed upright in a wide, heavy pot, which helps them keep their shape and cook at an even pace. The sauce builds directly in the same pot, around the peppers, reducing dishes and preserving all the flavor released during simmering.
From a practical standpoint, Punjena Paprika rewards planning. The peppers reheat very well, and many cooks even prefer them on the second day, when the sauce has had more time to round out and the filling has settled. The dish freezes successfully, either in individual portions or in a smaller batch of peppers submerged in sauce. It welcomes many kinds of side dishes: mashed or boiled potatoes, simple buttered noodles, plain rice, or just thick slices of bread. A spoonful of thick sour cream or strained yogurt on the side adds a light tang against the soft sweetness of peppers and tomato.
For home cooks who enjoy slow, steady recipes that fill the house with the scent of onions, paprika, and long simmering, Punjena Paprika often becomes a regular feature. It is straightforward enough for a family meal, yet it carries the kind of tradition that makes it equally fitting for a relaxed celebration, particularly when served from the pot at the table, peppers arranged like bright, glossy parcels in their sauce.
6
servings30
minutes90
minutes520
kcalPunjena Paprika is a classic Croatian dish of bell peppers stuffed with a seasoned mixture of ground pork, beef, rice, and aromatics, gently simmered in a smooth tomato sauce. The peppers cook until softly tender while the rice swells and the meat firms into a juicy, cohesive filling. This version uses a balanced pork-and-beef blend, a small amount of egg and breadcrumbs for structure, and a simple, lightly thickened tomato sauce that gathers flavor from the peppers as they cook. The recipe suits weekend cooking, makes generous leftovers, and reheats well. It works for family lunches, casual gatherings, or as a make-ahead main course portioned for busy days.
Yellow or red bell peppers, 10–12 medium (about 1.2–1.5 kg total) — Choose firm, thick-walled peppers that stand upright reasonably well.
Ground pork, 400 g — Provides richness and tenderness in the filling.
Ground beef, 300 g (80–85% lean) — Adds deeper flavor and structure.
Uncooked white rice, 120 g (about ⅔ cup) — Medium- or long-grain; forms a tender grain layer inside the filling.
Yellow onion, 1 large (about 200 g), finely minced — Divided between filling and sauce for sweetness and depth.
Garlic, 3–4 cloves, finely minced — Fragrant base note for filling and sauce.
Egg, 1 large — Helps bind the filling so it slices neatly.
Fine dry breadcrumbs, 40 g (about ½ cup) — Soaks up juices and prevents a dense texture.
Sweet paprika, 2 teaspoons — Classic Croatian seasoning, warm and gentle rather than hot.
Fresh parsley, 2 tablespoons finely chopped — Bright herbal note in the filling.
Salt, 2–2½ teaspoons, divided — Adjust to taste, depending on meat and stock.
Freshly ground black pepper, ½–1 teaspoon — For mild heat and aroma.
Neutral oil or lard, 2 tablespoons — For sweating aromatics and lightly greasing the peppers.
Neutral oil or lard, 2 tablespoons — Forms the base for the roux-like mixture.
All-purpose flour, 2 tablespoons — Lightly thickens the sauce.
Tomato purée or passata, 700–750 ml — Gives body and color to the sauce.
Meat or vegetable stock, 500–700 ml, hot — Adjust volume so peppers are largely covered in the pot.
Bay leaves, 2 — Traditional aromatic note.
Sugar, 1–2 teaspoons — Softens acidity in the tomatoes.
Salt, 1–1½ teaspoons — Adjust to taste.
Sweet or hot paprika, 1 teaspoon — Optional; hot paprika gives a gentle kick.
Potatoes, 800 g–1 kg, mashed or boiled — Classic side that carries the sauce.
Thick sour cream or strained yogurt, 150–200 g — Optional; adds tang and richness at the table.
Fresh parsley, 1–2 tablespoons, chopped — For a fresh green finish.
Rinse the peppers, pat them dry, slice off the tops to form lids, and carefully remove seeds and membranes while keeping the walls intact.
Finely mince the onion and garlic; reserve about one-third of the onion and one clove of garlic for the sauce.
Rinse the rice under cold water until the water runs clearer, then drain well and leave it in a sieve for a few minutes to shed excess water.
In a large bowl, combine ground pork, ground beef, drained rice, two-thirds of the minced onion, remaining garlic, egg, breadcrumbs, paprika, parsley, salt, and black pepper.
Mix gently with a fork or clean hand until the ingredients look evenly distributed but not compacted; let the mixture rest for 10–15 minutes so the rice and breadcrumbs hydrate slightly.
Lightly season the hollowed peppers inside with a pinch of salt, then spoon in the meat-and-rice mixture, pressing down just enough to remove air pockets and leaving about 1 cm of space at the top for the rice to expand.
Place the tops back on each pepper, pressing them snugly into place; if any filling remains, form small meatballs to simmer in the sauce alongside the peppers.
In a wide, heavy pot or Dutch oven, warm 2 tablespoons oil or lard over medium heat, add the stuffed peppers upright in a close layer, and tuck any small meatballs in between them.
In a separate saucepan, warm 2 tablespoons oil or lard over medium heat, add the reserved onion, and cook for 5–7 minutes until translucent and lightly golden at the edges.
Stir in the flour and cook, stirring steadily, for 1–2 minutes until the mixture turns pale beige and smells nutty, avoiding any deep browning.
Whisk in the tomato purée bit by bit, then add hot stock, bay leaves, paprika, sugar, and salt, whisking until smooth; bring the sauce to a gentle simmer for 3–4 minutes until slightly thickened.
Pour the hot tomato sauce carefully over and around the peppers in the main pot, adding enough extra stock or water so the liquid reaches at least two-thirds up the sides of the peppers.
Bring the pot to a gentle simmer over medium heat, then reduce to low, cover with a lid slightly ajar, and cook for 60–75 minutes.
During cooking, adjust the heat so the surface only trembles; turn the peppers once or twice if needed, and add a splash of hot water if the sauce reduces too much.
After about 1 hour, check a pepper by cutting through the center: the rice should be tender and the meat fully cooked with clear juices; extend cooking by 10–15 minutes if the rice still feels firm.
When the peppers are cooked through, remove the pot from the heat and let it stand, covered, for 10–15 minutes so the sauce settles and thickens slightly.
Adjust seasoning in the sauce with extra salt, a pinch of sugar, or a little stock if it tastes too concentrated.
Serve the peppers in warm shallow bowls over mashed or boiled potatoes, spooning plenty of sauce over the top, and garnish with sour cream and fresh parsley if using.
Approximate values per serving (2 stuffed peppers with sauce), based on standard reference data and typical ingredients.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | ~520 kcal |
| Carbohydrates | ~32 g |
| Protein | ~26 g |
| Fat | ~30 g |
| Fiber | ~4 g |
| Sodium | ~900 mg |
| Key allergens | Gluten, eggs, dairy* |
*Dairy arises from optional sour cream or yogurt; for a dairy-free version, omit or replace with a suitable plant-based alternative.
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