Stuffed Bell Peppers Bosnian Recipe “Punjene Paprike” (Monika’s International Cooking)

Preheat the oven to 375°F.

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

Heat olive oil in a skillet over medium heat and sauté onion and garlic until translucent, about 3-4 minutes.

Add ground beef to the skillet and cook until browned, breaking it apart with a spoon.

Stir in cooked rice, tomato sauce, corn, black beans, cumin, paprika, salt, and black pepper.

Mix well and let the filling simmer for 5 minutes.

Stuff each bell pepper with the beef and rice mixture, packing it tightly.

Place the stuffed peppers upright in a baking dish.

Pour beef broth into the bottom of the baking dish to help steam the peppers.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil, sprinkle cheddar cheese on top of each pepper, and bake for an additional 10-15 minutes until the cheese is melted.

Garnish with chopped parsley before serving.

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