Punjena Paprika — Balkan Stuffed Peppers in Rich Tomato Sauce

⏱ 100 min · Serves 4

Sweet pointed peppers packed with pork, beef and rice, then slowly braised in a paprika-spiked tomato sauce until meltingly tender. This is Sunday-at-grandma's food: forgiving, deeply savoury and even better the next day. Serve with mashed potato or crusty bread and a spoonful of soured cream.

Per serving: 612 kcal · 40.0g protein · 45.0g carbs · 30.0g fat

Ingredients

• 8 medium sweet pointed or bell peppers
• 300g minced pork
• 300g minced beef
• 100g long-grain rice, rinsed
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp sunflower oil
• 1 tsp sweet paprika
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1 egg
• 3 tbsp chopped flat-leaf parsley
• 1 tbsp plain flour
• 700g passata or 1 x 400g tin chopped tomatoes plus 300ml water
• 1 tbsp tomato purée
• 1 tsp caster sugar
• 1 bay leaf
• 300ml hot water or light stock
• Soured cream, to serve

Method

1. Slice the tops off the peppers and remove cores and seeds, keeping the peppers whole. Rinse and set aside.
2. Heat 1 tbsp oil in a pan and soften the onion for 6–8 minutes. Add the garlic and paprika, cook 30 seconds, then cool slightly.
3. In a bowl mix the pork, beef, rinsed rice, cooled onion mixture, egg, parsley, salt and pepper. Combine well with your hands.
4. Fill each pepper about three-quarters full — the rice needs room to swell. Don't pack too tightly.
5. For the sauce, heat the remaining oil in a wide, deep pan or casserole, stir in the flour and cook 1 minute, then whisk in the passata, tomato purée, sugar, bay leaf and hot water. Season.
6. Stand the peppers upright in the sauce, snug together. Bring to a gentle simmer, cover and cook over low heat for 55–65 minutes, basting the tops occasionally, until the peppers are soft and the rice is cooked.
7. If the sauce is thin, uncover for the last 10 minutes to reduce. Taste and adjust salt and sugar.
8. Rest 10 minutes off the heat, then serve two peppers per person with plenty of sauce, a spoonful of soured cream and extra parsley.