Punjene Paprike, Croatian Stuffed Peppers 🫑

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while maintaining flavor.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini can be a lower-calorie option.

tomato sauce

🥗Healthier: crushed tomatoes

💰Cheaper: canned tomatoes

Crushed tomatoes provide a fresh flavor with less processing.

Cut the tops off the bell peppers and remove the seeds.

Use a small knife to cut out the insides of the peppers, being careful not to cut through the sides.

Rinse the seeds out with water if necessary.

For the filling, combine 0.5 pounds of ground pork and 1 pound of ground beef in a bowl.

Parboil 1/3 cup of dry rice in boiling water for 5-7 minutes before adding it to the meat mixture.

Chop 1 medium onion and sweat it in a little bit of butter and oil until translucent, about 4-5 minutes, adding 3 minced cloves of garlic in the last minute.

Let the onion and garlic mixture cool slightly before adding it to the meat mixture.

Add 1 egg to the meat mixture along with salt, black pepper, and ground paprika to taste.

Mix everything together until well combined, ensuring an even distribution of spices and ingredients.

Stuff each bell pepper with the meat filling, leaving about 1 centimeter from the top for the rice to expand during cooking.

Place the stuffed peppers upright in a pot that is larger than the tallest pepper.

Roll any leftover meat into meatballs and place them in the pot around the peppers for added filling.

Add water to the pot until it reaches about halfway up the peppers.

Cover the pot and bring to a simmer on the stove.

Cooking Techniques

Equipment Needed

Spice Level: