Traditional Serbian Punjene Paprike in Tomato Sauce

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Cut a small lid from each pepper and remove the seeds and ribs, keeping the peppers whole.

Ingredients quick view

8 medium pale yellow wax peppers

500 g ground pork

200 g ground beef

75 g short-grain rice, rinsed

1 large onion, finely chopped

4 tablespoons sunflower oil, divided

1 teaspoon sweet paprika

1 1/2 teaspoons salt

1/2 teaspoon black pepper

700 ml smooth tomato passata

500 ml water or light beef stock

1 bay leaf

1 teaspoon sugar

2 tablespoons all-purpose flour

Make sure the rice is partially cooked before adding to the stuffing for the best texture.

Use fresh bell peppers for optimal flavor and color.

Allow the stuffed peppers to sit for a few minutes before serving to enhance the flavors.

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