Punjene Paprike
The Quirky Foodster Team
Ingredients
- Bell peppers, tops cut off and seeded — 6
- Minced beef or pork — 300 g (10.5 oz)
- Rice — 1/2 cup (90 g / 3 oz)
- Onion, finely chopped — 1
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Oil — 2 tbsp
- Water or stock — 2 cups (480 ml / 16 fl oz)
- Salt and pepper — to taste
Method
- Mix the minced meat, rice, onion, salt and pepper together in a bowl.
- Stuff each pepper generously with the meat and rice mixture.
- Heat the oil in a large pot and briefly sauté the chopped tomatoes and tomato paste for 3–4 minutes.
- Arrange the stuffed peppers upright in the pot.
- Add the water or stock, cover, and simmer gently for 40–45 minutes until the peppers are tender and the rice inside is fully cooked.
- Season the sauce with salt and pepper before serving.
Introduction: Bell peppers stuffed with a savoury mix of rice and minced meat, gently simmered in a light tomato sauce, a well-loved starter or light course.
Cultural Background: Stuffed pepper dishes appear across the Balkans, and Montenegro’s version reflects the region’s love of simple, hearty vegetable-and-meat combinations, often served as a starter before a larger meal or as a light dish on its own.
Tips: Don’t overstuff the peppers, as the rice will expand slightly while cooking. Simmer gently rather than boiling hard, so the peppers hold their shape.
Variations: Top with a dollop of sour cream before serving. Add a pinch of paprika to the meat mixture for extra flavour.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, covered, with a splash of water, until warmed through.
Nutrition: Per serving (approx., 2 peppers): 320 kcal, 16 g protein, 14 g fat, 32 g carbohydrate.
FAQs:
Q: Can this dish be made vegetarian?
A: Yes, replace the meat with extra rice, mushrooms or lentils
Q: What peppers work best?
A: Medium-sized bell peppers that stand upright easily in the pot work
- Bell peppers, tops cut off and seeded — 6
- Minced beef or pork — 300 g (10.5 oz)
- Rice — 1/2 cup (90 g / 3 oz)
- Onion, finely chopped — 1
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Oil — 2 tbsp
- Water or stock — 2 cups (480 ml / 16 fl oz)
- Salt and pepper — to taste
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