Nothing says summer and early autumn quite like stuffed peppers. In the Balkans, stuffed peppers (Punjene Paprike) are a beloved comfort dish, filling homes with their savory aroma. Sweet peppers are hollowed out and filled with a flavorful mixture of ground beef, pork, rice, and vegetables, then slowly baked in a rich paprika gravy. The result is a juicy, hearty meal that tastes even better the next day.

This recipe makes a big pot, perfect for family gatherings or meal prep for two to three days. Serve them with creamy mashed potatoes for a truly comforting experience.

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Ingredients

For the peppers:

• 10 medium sweet peppers
  
• 250 g onion (finely chopped)
  
• 100 g carrot (finely chopped)
  
• 1 celery stalks, (finely chopped)
  
• ¼ cup fresh parsley (chopped)
  
• 3 garlic cloves (minced)
  
• 150 g rice (washed and drained)
  
• 75 ml oil
  
• 1 tsp salt
  
• Black pepper, to taste
  
• 2 tbsp Hungarian paprika (mild or sweet)
  
• 400 g ground beef
  
• 400 g ground pork
  

For the gravy :

• 50 g butter
  
• 50 g flour
  
• 1 tbsp paprika
  
• 1 L hot salted beef stock (or 1 ½ beef bouillon cubes + 1 L water)
  

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Instructions

1. Prepare the peppers: Cut off the tops, remove seeds and membranes, rinse, and set aside.
   
2. Make the filling: In a large bowl, combine beef, pork, rice, onion, carrot, celery, parsley, garlic, salt, pepper, paprika, and oil. Mix well by hand.
   
3. Stuff the peppers: Fill each pepper with the mixture, leaving a small space at the top (the rice will expand while cooking). Arrange in a large pot with a lid.
   
4. Make the gravy: In a saucepan, melt butter, whisk in flour, and cook until golden brown. Stir in paprika quickly, then gradually add hot beef stock while whisking to avoid lumps. Bring to a boil.
   
5. Cook the peppers: Pour the hot gravy over the stuffed peppers in the pot. Cover and place in a preheated oven at 375°F (190°C). Cook for about 1 ½ hours until the filling is cooked through.
   
6. Serve: Spoon over mashed potatoes and enjoy!
   

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Serving Suggestions

• Best served warm with mashed potatoes or fresh bread.
  
• Add a side of pickled vegetables for a refreshing contrast.
  
• Sprinkle with fresh parsley before serving for extra color and freshness.
  

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Storage Tips

• Store leftovers in the fridge for up to 3 days.
  
• Reheat on the stovetop or in the microwave.
  
• Can be frozen for up to 2 months—thaw overnight in the fridge and reheat gently.
  

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Variations & Substitutions

• Meat-free version: Replace meat with mushrooms and extra rice/veggies.
  
• Different grains: Try barley or quinoa instead of rice.
  
• Spicier kick: Add hot paprika or chili flakes to the filling.
  
• Peppers: Use red, yellow, or green bell peppers for color variety.
  

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FAQ

Q: Can I make this ahead of time?
Yes! Stuffed peppers taste even better the next day.

Q: Can I use only one type of meat?
Absolutely, you can use just beef or just pork if preferred.

Q: My gravy is too thick—what should I do?
Add a splash of water or stock until it reaches your desired consistency.

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Stuffed peppers are a true comfort food classic, bringing warmth and nostalgia to the table. With their tender peppers, flavorful filling, and silky paprika gravy, they’re the perfect dish to celebrate pepper season.

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Punjene Paprike u Gravy Sosu 

Nema ljeta i rane jeseni bez mirisa punjenih paprika. U balkanskoj kuhinji ovo jelo zauzima posebno mjesto – sočne paprike pune se smjesom od mesa, pirinča i povrća, a zatim se polako kuvaju u bogatom sosu. Rezultat je sočno, domaće jelo koje prija i sutradan još više.

Ovaj recept je idealan za porodični ručak ili kada želite da imate obrok za nekoliko dana unaprijed. Poslužite ih uz pire krompir i uživajte u pravom ukusu tradicije.

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Sastojci

Za paprike:

• 10 srednje velikih paprika
  
• 250 g luka (sitno sjeckanog)
  
• 100 g šargarepe (sitno sjeckane)
  
• 1 stabljika celera (sitno sjeckanog)
  
• ¼ šolje svježeg peršuna (sjeckanog)
  
• 3 čena bijelog luka (sitno sjeckanog)
  
• 150 g pirinča (opranog i ocijeđenog)
  
• 75 ml ulja
  
• 1-2 kašičice soli
  
• Biber po ukusu
  
• 1 kašika mljevene crvene paprike
  
• 400 g mljevene junetine
  
• 400 g mljevene svinjetine
  

Za sos:

• 50 g putera
  
• 50 g brašna
  
• 1 kašika crvene paprike
  
• 1 L vruće goveđeg bulona (ili 1 ½ kocka + 1 L vode)
  

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Priprema

1. Pripremite paprike: Odsijecite vrhove, izvadite sjemenke i opne, operite i ostavite sa strane.
   
2. Pripremite fil: U većoj posudi sjedinite meso, pirinač, luk, šargarepu, celer, peršun, bijeli luk, so, biber, crvenu papriku i ulje. Dobro izmiješajte rukom.
   
3. Napunite paprike: Svaku papriku napunite smjesom, ostavljajući malo prostora na vrhu jer će pirinač nabubriti. Poređajte u šerpu sa poklopcem.
   
4. Napravite sos: U šerpici istopite puter, dodajte brašno i pržite dok ne porumeni. Ubacite crvenu papriku i odmah promiješajte, pa postepeno dodajte vruću supu uz stalno miješanje. Kad proključa, sipajte preko paprika.
   
5. Kuvanje: Poklopite šerpu i stavite u rernu zagrijanu na 190°C (375°F). Pecite oko 1,5 sat dok se fil neskuva.
   
6. Poslužite: Najbolje uz pire krompir.
   

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Posluživanje

• Uz pire krompir ili domaći hljeb.
  
• Sa turšijom za svjež kontrast.
  
• Pospite svježim peršunom za dodatnu aromu.
  

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Čuvanje

• U frižideru do 3 dana.
  
• Može se zamrznuti do 2 mjeseca.
  

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Varijacije i zamjene

• Bez mesa: Sa gljivama i dodatnim povrćem.
  
• Druga žita: Ječam ili kinoa.
  
• Ljutija verzija: Dodajte tucanu papriku ili čili.
  

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FAQ

Mogu li se napraviti unaprijed?
Da, još su ukusnije sutradan.

Da li mogu koristiti samo jednu vrstu mesa?
Naravno, po želji.

Šta ako je sos pregust?
Dodajte još malo vode ili supe.

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Punjene paprike su klasično jelo koje spaja mirisnu papriku, bogati fil i kremasti sos od crvene paprike. Tradicionalno, domaće i uvijek rado viđeno na stolu.