Punjene Paprike (Meat-Stuffed Peppers)

Method

1. 1

   Fry the chopped onion in a pan over medium heat until soft and translucent, about 5 minutes.

2. 2

   In a bowl, combine the ground beef, ground pork, rice, fried onion, paprika and chopped parsley; season with salt and pepper.

3. 3

   Fill the peppers loosely with the mixture — the rice needs room to expand — and cap each with its own top.

4. 4

   Stand the peppers upright in a deep pot; pour the tomato passata and a cup of water around them.

5. 5

   Bring to a gentle simmer, cover, and cook 70 minutes, until the peppers are tender and the rice inside is fully cooked.

   💡 The rice thickens the sauce from inside the peppers — that's the design.

6. 6

   Serve with bread and, ideally, mashed potatoes underneath.