Name: Punjene paprike
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 6 stuffed peppers
Cuisine: Serbian
Ingredients: 900 g bell peppers, 6 medium, tops cut and seeds removed; 300 g ground beef, about 15% fat; 300 g ground pork, about 16–20% fat; 90 g white rice, rinsed and drained; 150 g yellow onion, finely chopped; 6 g garlic, minced; 5 g sweet paprika; 8 g fine salt; 2 g black pepper, freshly ground; 18 ml neutral oil; 700 g tomato passata; 500 ml water, hot; 2 bay leaves

Yield 6 stuffed peppers

Preparation time 30 minutes

Cooking time 75 minutes

Passive time 0 minutes

Ingredients ↓

Overview

Punjene Paprike with Meat, Rice and Tomato Sauce

Punjene paprike are a pot dish in which the vegetable is both ingredient and cooking vessel. Whole peppers surround a loose filling of meat and rice while a tomato sauce transfers heat and moisture around them. The result should not feel like a meatball forced into a pepper. The pepper walls need to become tender, the rice must remain distinct rather than pasty, and the filling should hold together only enough to serve cleanly.

This recipe uses equal quantities of beef and pork. Beef gives a firmer savoury backbone; pork contributes fat that keeps the rice-and-meat centre from becoming dry during the braise. The rice goes in uncooked, which is why the peppers are filled only about three quarters full. Packing the cavity tightly to the rim leaves nowhere for the rice to expand and is a common route to cracked peppers or a compressed centre.

Onion is softened in a small amount of oil before it meets the raw meat. This gives it time to lose raw sharpness without asking the filling to cook longer than necessary. Garlic, paprika, salt and black pepper are kept measured and direct. No egg or breadcrumb binder is required: the pepper itself supports the filling while the proteins set.

The sauce is deliberately fluid at the beginning. Passata and hot water need enough volume to surround the peppers and hydrate the rice, yet the pot should not become soup. A gentle covered simmer reduces the tomato while steam cooks the exposed upper part of each pepper. Spoon sauce over the tops once or twice rather than repeatedly moving the peppers.

Pepper tenderness is an important quality signal but not a safety measurement. Ground beef and pork must reach 71 °C in the centre of the filling. Insert the thermometer into a central pepper without pushing through into the hot sauce, because the sauce can give a falsely reassuring reading before the meat centre is ready.

Once cooked, the sauce should taste of pepper as much as tomato. The bell peppers release their own sweet vegetal juices into the pot, while rice starch gives the liquid a little body. A short pause off the heat makes serving easier, but no separate passive rest is required in the time contract.

Leave headroom in every pepper for rice expansion

Keep peppers upright and the braise gentle

Practical

ServingOne pepper with tomato sauce is a complete portion. Bread or mashed potato can absorb the sauce, while a spoonful of cool dairy may be served separately if desired.
Pepper choiceUse peppers of similar height and width so their centres heat at a similar rate. Thin-walled peppers soften quickly; very thick-walled peppers can require a little longer even when the filling is already safe.
Advance preparationFilled raw peppers can wait for several hours under refrigeration at 4 °C or colder. Do not leave the filled vegetables at room temperature while preparing the sauce.

Ingredients

900 g bell peppers, 6 medium, tops cut and seeds removed
300 g ground beef, about 15% fat
300 g ground pork, about 16–20% fat
90 g white rice, rinsed and drained
150 g yellow onion, finely chopped
6 g garlic, minced
5 g sweet paprika
8 g fine salt
2 g black pepper, freshly ground
18 ml neutral oil
700 g tomato passata
500 ml water, hot
2 bay leaves

Directions

Fill the peppers

Prepare the peppersCut a lid from each pepper, remove seeds and membranes, and keep the peppers upright without splitting the walls. Look for six intact pepper shells.
Soften the onionSoften the onion in 10 ml oil over medium-low heat for 5 minutes, add garlic for 30 seconds, then cool briefly. Look for onion translucent.
Mix the fillingMix beef, pork, rice, cooled onion mixture, paprika, salt and pepper until evenly combined. Look for rice evenly dispersed. Keep the raw mixture cold and wash contact surfaces.
Fill looselyFill each pepper about three quarters full, leaving expansion space for the rice, and replace the pepper tops if they fit securely. Look for six loosely filled peppers.

Braise in tomato sauce

Start the sauceHeat the remaining 8 ml oil in a deep pot, stand the peppers upright, add passata, 500 ml hot water and bay leaves, and bring to a gentle simmer. Look for sauce gently bubbling around peppers.
Braise until tenderCover and simmer gently for 60–65 minutes, spooning sauce over exposed tops once or twice, until peppers are tender, rice is cooked and the centre of the filling reaches 71 °C. Look for pepper walls tender; rice soft; filling reaches 71 °C. Ground meat must reach 71 °C.

Practical

Storage and reheating

Refrigerate within 2 hours and use within 3–4 days. Reheat in sauce over moderate heat or covered in the oven until the centre of the filling reaches 74 °C.

Control points

Rice is hard while peppers are softGuidance: Peppers were packed too tightly or the pot lost too much liquid.Adjustment: Leave filling headroom and maintain enough simmering sauce to hydrate the rice.
Peppers collapseGuidance: The braise boiled too hard or the peppers were overcooked.Adjustment: Use a quiet simmer and stop once the walls are tender and filling is safe.

Nutrition

Serving size1 stuffed pepper with one sixth of the sauce
Calories395 kcal
Carbohydrates31 g
Protein24 g
Fat19 g
Fibre6 g
Sodium620 mg

These figures are approximate and can vary with ingredient brands, trimming, cooking loss and final portioning.

Allergens and food safety

No major allergen is intentionally added to the base formula; check packaged passata and seasonings for their own declarations.

Keep raw filling at 4 °C or colder before cooking. Ground-meat filling must reach 71 °C. Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat leftovers to 74 °C.

FAQ

Why leave space at the top of each pepper?

The 90 g of raw rice absorbs liquid and expands during braising. Headroom prevents it from forcing the filling out or splitting softened pepper walls.

Can all beef be used?

Yes, using beef in place of the pork produces a firmer, more beef-forward filling. Choose beef with enough fat that the rice does not end up dry.

Should the peppers be packed tightly in the pot?

They should support one another and remain upright, but not be crushed. A close fit keeps them stable while the sauce simmers around them.

Result: Tender peppers filled with juicy meat and fully cooked rice, surrounded by a tomato sauce enriched by the vegetables themselves.

Key: Leave room for rice expansion, maintain a gentle braise and verify 71 °C in the centre of the filling rather than judging doneness from the pepper alone.