Punjene Paprike

Punjene paprike — stuffed peppers — are one of the most beloved dishes in Serbian home cooking, appearing on tables from Belgrade to the Vojvodina plains. Long pale-yellow or red kapija peppers are filled with a rice-and-minced-meat mixture, then braised slowly in a rich tomato sauce until the peppers are silky and the filling swells and perfumes the entire broth. They are traditionally made in batches and improve over days.

Serves: 5

Ingredients

For the peppers:

• 10 medium pale-yellow or red elongated peppers (kapija or banana peppers)
• 400g (14 oz) mixed minced pork and beef
• 100g (3.5 oz) long-grain white rice, uncooked
• 1 small onion, finely grated
• 2 garlic cloves, minced
• 1 egg
• 1 tsp (5g) sweet paprika
• 1 tsp (5g) fine salt
• 1/2 tsp (2g) black pepper
• 2 tbsp (8g) fresh parsley, chopped

For the tomato sauce:

• 2 tbsp (30ml) sunflower oil
• 1 small onion, diced
• 700ml (3 cups) tomato passata
• 200ml (3/4 cup) water
• 1 tsp (5g) sugar
• 1 tsp (5g) sweet paprika
• Salt to taste
• Soured cream, to serve

Instructions

1. Cut off and reserve the tops of the peppers. Remove seeds and membranes, keeping the peppers whole.
2. Mix minced meat, uncooked rice, grated onion, garlic, egg, paprika, salt, pepper and parsley until well combined. Stuff each pepper three-quarters full — the rice expands.
3. Replace pepper tops as lids. Stand peppers upright in a pot snugly.
4. For the sauce: heat oil in a saucepan, sauté onion 5 minutes. Add tomato passata, water, sugar and paprika. Simmer 5 minutes. Season with salt.
5. Pour sauce over peppers — it should come nearly to the top. Cover and bring to a boil, then reduce heat to very low.
6. Simmer for 1 hour to 1 hour 15 minutes until peppers are completely soft and the filling is cooked through.
7. Serve 2 peppers per person, ladled with plenty of sauce and a generous spoonful of soured cream.

Cook's Notes: Pale-yellow wax peppers are the Serbian tradition and stay firmer. Red bell peppers work but soften faster. Leftover punjene paprike are exceptional — the flavours deepen overnight in the refrigerator.