(Punjene Paprike Krompirom)
Some of the most comforting Balkan meals are also the simplest. These stuffed peppers with potatoes are a beautiful example of that. Soft roasted peppers filled with a savory mixture of potatoes, onions, garlic, and spices create a dish that is both humble and incredibly satisfying.
This recipe is often prepared during fasting periods in the Balkans because it contains no meat or dairy, but it is delicious enough to enjoy any time of the year. Served with fish, grilled meat, or simply a piece of warm bread, it becomes a hearty and comforting meal.
The filling is partially cooked before baking so the potatoes become perfectly tender while the peppers roast and release their sweetness.
Ingredients
9 medium bell peppers (red, yellow, or orange)
2 kg yellow potatoes
2 large onions
3 garlic cloves
1 tomato (fresh or frozen)
100 ml oil
Salt to taste
Black pepper to taste
Smoked paprika to taste
Vegeta (optional)
Instructions
1. Prepare the vegetables
Finely chop one onion and finely chop the garlic. Set aside.
Peel the potatoes, wash them, and cut them into small cubes. Keep them in cold water until ready to cook.
Wash the peppers, cut the tops off, and remove the seeds. Keep the tops to use later as lids.
2. Start the filling
Heat half of the oil in a large pot over medium heat.
Add the chopped onion, garlic, salt, and pepper. Sauté until the onion becomes soft and translucent.
Drain the potatoes and add them to the pot.
Season with salt, pepper, smoked paprika, and vegeta. Mix well.
Add a small amount of water — just enough to begin cooking the potatoes.
Cook on medium heat, stirring occasionally, until the potatoes are about 70% cooked.
Taste and adjust seasoning if needed.
Remove from heat.
3. Prepare the baking dish
Preheat the oven to 200°C / 400°F.
Oil a baking dish.
Slice the remaining onion and slice the tomato. Spread them on the bottom of the baking dish and season lightly with salt and pepper.
4. Fill the peppers
Fill each pepper with the potato mixture.
Place them upright in the baking dish and cover each pepper with its top.
Spread any leftover potato mixture around the peppers in the dish.
Lightly spray or drizzle the tops with oil.
5. Bake
Cover the dish and bake for 40 minutes.
Then remove the lid and bake for another 15 minutes until the peppers are soft and lightly roasted.
Serving
Serve warm with:
• baked or grilled fish
• roasted meat
• or simply fresh bread
The soft peppers and flavorful potatoes soak up the juices beautifully.
Storage
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven or microwave until warm.
Tips
• Use different colored peppers for a beautiful presentation.
• Do not overcook the potatoes before baking.
• If you like a slightly saucier dish, add a little tomato sauce to the bottom of the pan.
These Balkan stuffed peppers with potatoes are proof that simple ingredients can create incredible comfort food. The roasted peppers become sweet and tender while the potato filling absorbs all the flavors of onion, garlic, and spices.
It is a traditional dish that brings warmth to the table and reminds many of home.
Punjene Paprike Krompirom
Neka od najlepših balkanskih jela su upravo ona najjednostavnija. Ove punjene paprike krompirom su savršen primer toga. Mekane pečene paprike punjene ukusnim nadevom od krompira, luka, belog luka i začina daju jelo koje je skromno, ali izuzetno ukusno.
Ovo jelo se često pravi tokom posta jer ne sadrži meso ni mlečne proizvode, ali je toliko ukusno da se može pripremati tokom cele godine. Odlično ide uz ribu, pečeno meso ili samo uz parče toplog hleba.
Krompir se delimično kuva pre pečenja kako bi tokom pečenja postao savršeno mekan dok paprike omekšaju i puste svoju prirodnu slatkoću.
Sastojci
9 srednjih paprika (crvene, žute ili narandžaste)
2 kg krompira
2 velika luka
3 čena belog luka
1 paradajz (svež ili zamrznut)
100 ml ulja
So po ukusu
Biber po ukusu
Dimljena paprika po ukusu
Vegeta po ukusu (po želji)
Priprema
1. Priprema povrća
Jedan luk sitno iseckajte, a beli luk sitno naseckajte.
Krompir oljuštite, operite i iseckajte na male kockice. Držite ga u vodi dok ne bude spreman za kuvanje.
Paprike operite, odsecite vrh i očistite semenke. Vrhove sačuvajte da kasnije posluže kao poklopci.
2. Priprema nadeva
U šerpi zagrejte polovinu ulja na srednjoj temperaturi.
Dodajte luk, beli luk, so i biber. Dinstajte dok luk ne postane staklast.
Procedite krompir i dodajte ga u šerpu.
Dodajte so, biber, dimljenu papriku i vegetu. Dobro promešajte.
Dodajte malo vode, tek toliko da krompir počne da se kuva.
Kuvajte na srednjoj temperaturi uz povremeno mešanje dok krompir ne bude oko 70% skuvan.
Probajte i po potrebi dodajte još začina.
Sklonite sa šporeta.
3. Priprema pleha
Rernu zagrejte na 200°C.
Nauljite pleh za pečenje.
Drugi luk iseckajte na kolutove, a paradajz na kriške. Rasporedite ih po dnu pleha i lagano posolite i pobiberite.
4. Punjenje paprika
Napunite svaku papriku pripremljenim krompirom.
Paprike poređajte uspravno u pleh i poklopite vrhovima paprika.
Ostatak nadeva rasporedite po dnu pleha.
Lagano poprskajte paprike uljem.
5. Pečenje
Pokrijte pleh i pecite 40 minuta.
Zatim skinite poklopac i pecite još 15 minuta dok paprike ne omekšaju i lepo se zapeku.
Serviranje
Poslužite toplo uz:
• ribu
• pečeno meso
• ili uz svež domaći hleb
Čuvanje
Ostatke čuvajte u frižideru do 3 dana.
Podgrejte u rerni ili mikrotalasnoj.
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