Stuffed Peppers (Punjene paprike)

Punjene Paprike-1

This is my all-time favorite meal. You can’t get the exact same type of pepper in the U.S., but I definitely recommend choosing a smaller bell pepper.

For the Peppers:

  • 8 smaller bell peppers
  • 0.5 cup rice
  • .75 lbs ground beef
  • salt
  • pepper

​For the sauce:

  • 1 large can of crushed and 1 large can of diced tomatoes
  • teaspoon of sugar (to taste)
  • basil, rosemary, oregano (fresh or dry)
  • olive oil


  • ​Bring the tomatoes to a short boil with a bit of salt and pepper. If the sauce is too tart, add a teaspoon of sugar. At the end of cooking, add olive oil and spices to taste.
  • Cut out the center of the peppers and discard.
  • Boil rice, but do not cook all the way through. Cool. Add the cooked rice to the ground beef. Add salt and pepper and fill the peppers with the mixture.
  • Oil the baking dish lightly and pour the sauce in. Nestle the peppers into the sauce.
  • Bake at 400F for about an hour. Turn the peppers once during cooking, at about the 30 minute mark.
  • At the end, add olive oil and fresh basil and parsley if you wish.
  • Serve with sour cream and mashed potatoes.

Punjene Paprike-2

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