Looking for a tasty stuffed peppers recipe? Stop looking; you’ve found a simple & traditional Croatian recipe known in Croatia as punjene paprike.
Get stuffed… whoops, I mean, get stuffing. There are loads of stuffed vegetables that you’ll see dished up here in Croatia and around the Balkans. Today, you’re being served stuffed peppers or stuffed capsicums for my Aussie readers.
Stuffed peppers are called punjene paprike in Croatian.
Stuffed Peppers are a hearty dish of mincemeat & rice. Typically served with mashed potato or sometimes rice.
You’ll find stuffed peppers on offer in Croatia as soon as the peppers are ripe.
In our case, the vegetable garden politely made some available for picking in early July.
Every Croatian I know has their variation of this recipe, and they, of course, all claim that their way is the best way to make them. Also, in my years of being in a Croat family, I have noticed that people have different ways of eating them. Here are the three ways that I have identified.
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Scoop
Scoop out the stuffing & leave behind the pepper. This, to me, is such a waste as the pepper becomes so soft and sweet during the cooking process.
Slice
You can slice the pepper into sections as I do, taking turns to add some mashed potato and sauce with each mouthful.
Mash
The most popular way I have seen stuffed peppers eaten is to mash the entire plate, peppers, potatoes, sauce, and all into a mushy mess. This way, you can shovel the contents more quickly into your mouth.
Have I missed a way to eat them? Let me know in the comments section below.
I first made stuffed peppers after my Mother-in-Law gave me a cookbook of Croatian Cooking for Christmas, and over the years, I have added to and changed up the recipe to my taste.
If You’re Going To Make Them, Here Are Some Tips In Advance From My Kitchen To Yours
- Eating these are even better after a few hours or even the next day. I suggest you make these up on a Sunday & then you can enjoy them after a hard day at the office.
- If you’re like me and love the flavor of smoked bones, throw some into the pot when you pour in the sauce.
- Ask your butcher to mince your meat for you freshly – you’ll taste the difference.
- Use a mix of yellow, red, or green capsicums. It always looks so lovely to see the different colors on the plate.
- Dig out from the back of your cupboard the largest saucepan you can find. If you don’t have one, I suggest you borrow one from your neighbor. In return, offer them a pepper & you’ll be friends for life. The wider the pot, the better. That way, you won’t need to pile them on top of one another, and they’ll be less likely to split and break.
Here Is My Recipe
Croatian Stuffed Peppers Recipe (Punjene Paprike)
Looking for a tasty stuffed peppers recipe? Stop looking, you've found a simple & traditional Croatian recipe, known in Croatia as punjene paprike.
Ingredients
The Peppers & Stuffing
- 8-10 medium-sized peppers (I use all colors, though many say red are best)
- 1 kg of minced meat. I prefer 1/2 veal and 1/2 beef (2.2lbs)
- Pinch of salt
- Cracked pepper, to taste
- 1 tablespoon of smoked ground paprika
- 1 tablespoon of hot ground paprika (optional)
- 1 tablespoon of mixed dried herbs (optional)
- 1 cup of uncooked rice
- 1 egg
- 2 tablespoons of soda water or a pinch of bicarbonate soda
- 2 large cloves of chopped fresh garlic
- 1/2 cup of freshly chopped parsley
- 200 grams finely diced speck (7 oz) You can cut this back if you do not like too much of a smokey flavor
The Sauce
- 4 tablespoons olive oil
- 1 finely diced medium onion
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 liters stock (or water) (8.5 cups)
- Pinch of Vegeta (optional)
- Salt & pepper
Instructions
The Peppers & Stuffing
- Take 8-10 medium-sized peppers, and carefully cut out the top and set aside the as you'll use this as a lid for the pepper later. Scoop out the insides and be sure to remove all of the seeds and any stringy pieces. Wash the lids and peppers and allow them to dry upside down on paper towel while you make the stuffing
- To make the stuffing, add all the ingredients to a large bowl and use your hands to lightly mix until combined. Make sure the bowl is big enough for you to be able to use your hands to mix it well without spilling it all over the floor (trust me, it happens)
- Flip the peppers over and fill them with the stuffing until they are almost full. But do not overfill them. The rice expands during cooking and they'll burst leaving you a hideous mess in your saucepan. Leave the lids off for the moment
- Arrange the stuffed peppers in the saucepan. It's better if they are gently packed in so they don't flip over & don't squeeze them in so tight, as they'll bust open when they expand. This may take you several minutes to do, but trust me it is well worth it at the end when your peppers are not split open
- Add in 2 bay leaves and a stick of celery. No need to chop this, as it's just for flavour. Set aside, while you make the sauce
The Sauce
- In a separate saucepan on medium heat add 4 tablespoons of olive oil and fry 1 finely diced medium onion
- Once onions are transparent, add in 2 tablespoons of flour and fry until light brown. Add into the pan 2 tablespoons of tomato paste, 2 litres of homemade stock (or water) along with a Pinch of Vegeta and add salt & pepper to your taste
- Stir continuously, until the sauce comes to the boil. Turn off and slowly pour over your peppers. Be sure to pour the sauce over each pepper as well as around each one. The sauce should cover the peppers. If it doesn't, and this can happen, just add in a little more stock or water. If you are adding in smoked bones, pop them in now
- Place the top of the pepper back on, it acts like a mini lid. If you didn't keep it, it's okay, nothing bad will happen
- Shake the saucepan just a little, you want to be sure that the sauce is evenly spread. Bring to the boil, and then turn down to a gentle simmer. Cook for approx 2 hours, occasionally shaking the saucepan. This is important to keep the sauce evenly spread and to stop the peppers from sticking & burning. Add in more water as they cook if you need
- Once ready, allow them to cool a little. They'll taste better if you can resist the temptation. Serve with mashed potato or rice - and if you don't manage to eat them all in one sitting, you can keep these in the refrigerator for a few days. I can't say how many days, as they never last that long in my house
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I have now made these twice following this recipe. Perfect both times! Love it. Invited another Croatain family to try it and they agreed the recipe was delicious. Thank you!
AMAZING… I love this recipe…. Husband does too. Since there are only two of us, I had extra filing in which I made a meatloaf with. I poured extra sauce on top and baked it until the liquid was absorbed. The peppers are the perfect dish for an elegant (no stress or fuss) dinner party, I will definitely make this again. Thank you
Oh yay! I am so glad you liked it. And what a brilliant idea for the extra dish. These as so much better the next day, so you can make it way before your guests arrive. Thanks for coming back and letting me know, it really made my day.
I am a little dissapointed :( I am not sure what I did wrong but the rice in the middle is not cooked. What kind of rice do you use? Also they are a little bit dry. I used pork and beef.
Ohh no! I’ve used several types (just whatever I have at the time) mostly regular long grain white rice, but also carnaroli rice. My family here in Croatia uses partial cooked rice – so it’s safe to say they all should work. Did you have the liquid level up over the top for the duration of the cooking? I’d put some vege stock (or water) in the pot and put them back for another 10 mins. Lemme know how you get on.
I’m curious what the bicarbonate of soda does? I am about to make this recipe for my son’s 36th birthday…he visited Croatia when he was 18 and he’s STILL asks for Croatian Stuffed Peppers as a special treat! Also, a lot of recipes use carrots and onions in the mixture…how’s that sound to you?
Hi Erica,
My auntie said that the soda water makes the meat more “fluffy” not so compact yet firm, because of the bubbles in the soda. You can try it both ways (normal and soda water) and you will see the difference in texture. Soda water also gives the meat a different taste. Not so “flat”.
This is what I was told :)
Ahhh good to know. Thanks for that.
My dad grew up cooking with my great grandmother and grandmother, both full blood Croatian. He used to make these all the time amongst other recipes. My dad passed away 2 and 1/2 years ago very young and I was unable to get all of the family recipes. I’ve been craving these peppers since he passed and tonight, in his honor I will make them like the old days. It will be nice to have again and fondly remember my dad, grandmother and great grandmother. Hvala!
Molim!!!!!! I am so glad you found them – these are easy to adapt so after you make them the 1st time you may need to add / remove stuff to taste like his. Everyone I know makes them differently. I hope they come close to his for you!!! What other recipes you wanna know and we can share them with you.
I made these for our dinner tonight, and once again…you steered me right (I made your brodet recipe a little while ago – delicious!). My husband, who is ho-hum on stuffed peppers, LOVED these. I didn’t use speck, and I substituted ketchup for tomato paste (too lazy to make a special trip to the grocery)…but it still worked. THANK YOU!!!
Yay!!! Super. Good to know about ketchup – and now you can say you have your OWN recipe. Brava Maryann xx
I cook them often !
Mine are cooking right now
I had this in Zagreb at a relatives house. Excellent!
Almost time for my yearly attempt to do this justice
Every single recipe of SJ’s that I’ve made has been a winner!! My husband has long professed that he is not a fan of stuffed peppers. Then I made this recipe. Now he is a fan!