The best stuffed bell peppers (punjene paprike) from the Croatian cuisine. Tasty filled pepper with beef and rice in a hearty warm tomato sauce.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Cut out the middle of each bell pepper (core them) and wash them.
Mix all ingredients for filling together (best with the hand) and fill each bell pepper (Tipp: Don’t fill them too much as the rice and pepper will increase the volume while cooking).
For the sauce, drizzle the oil in the heating pan and heat it up on medium heat, add chopped onion and cook until golden (caramelised), pour in tomato sauce, sugar, salt and pepper and sage leaves. Bring oil to boil.
Preheat the oven to 180 °C.
Drizzle some oil on the bottom of a pot, where you will place pepper.
Add the filled peppers and cover with tomato sauce. Cover the pot with topper or aluminium foil and place it in the oven.
Bake for 90 minutes. For the last 10 minutes, remove the topper.
Serve with mashed potatoes or just a nice tossed salad.
Preparing In The Kitchen
Cut out the middle of each bell pepper (core them) and wash them.
Mix all ingredients for filling together (best with the hand) and fill each bell pepper (Tipp: Don’t fill them too much as the rice and pepper will increase the volume while cooking).
For the sauce, drizzle the oil in the heating pan and heat it up on medium heat, add chopped onion and cook until golden (caramelised), pour in tomato sauce, sugar, salt and pepper and sage leaves. Bring oil to boil.
Preheat the oven to 180 °C.
Drizzle some oil on the bottom of a pot, where you will place pepper.
Add the filled peppers and cover with tomato sauce. Cover the pot with topper or aluminium foil and place it in the oven.
Bake for 90 minutes. For the last 10 minutes, remove the topper.
Serve with mashed potatoes or just a nice tossed salad.
