Things to know about Punjene Paprike Recipe
Stuffed peppers are a traditional Balkan dish very similar to Sarma. The similarities are seen in the way the stuffing is made, all the ingredients are the same, and the cooking process too. The best pepper to use is bell peppers because they are wide and easy to fill. You can use pork or beef or a mix of both. The rice is washed but doesn’t have to be cooked although in some places in Balkan the rice is steamed. The most important ingredient is spices. The more spices the better but it is most commonly made with a combination of salt, pepper, smoked paprika, and bay leaves.
My grandmother’s Serbian Traditional Stuffed Peppers. Authentic Recipe of Punjene Paprike.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 10 units Bell Pepper
- 500 grams (1.1 lb) Ground (Minced) Beef
- 2 units Onion
- 1 unit Carrot
- ½ cup Rice
- 1 tsp Dried Parsley
- 1 tsp Smoked Sweet Paprika Powder
- 2 tsp Pepper Powder
- 3 tsp Salt
- 1 tbsp Oil
- 2 units Tomato
- 1 cup Water
- In a pan add oil and sauté the onions.
- Add meat and cook it for about 15 minutes.
- Grind a carrot and add it to the meat, then add washed rice and spices.
- Mix well and remove from the heat.
- Hollow out the peppers then fill about 2/3 of the pepper with the filling.
- Slice the tomatoes. Using the tip of the sliced tomato, cover the bell peppers.
- In a casserole dish, arrange the peppers, add the rest of the tomatoes and add the water.
- Cook them for about an hour then bake them for 15 minutes.
— Specific Atributes of This Recipe:
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