Pulneni Chushki (Bulgarian Stuffed Peppers)
Sweet red peppers filled with spiced pork and beef mince, rice and herbs, baked in a light tomato sauce.
- Time1 hr 20
- LevelEasy
- Costabout £1.98 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 585kcal
- 44.4gcarbs
- 18.6gof which sugars
- 30.3gfat
- 10.9gsaturates
- 32.8gprotein
- 9.4gfibre
- 3.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oven to 190°C (170°C fan). Cook the onion in the oil for 5 minutes until soft. Stir in the paprika and cook for 30 seconds, then tip into a large bowl.
5 min - 2
Add both minces, the rice, savory, mint, parsley, salt and pepper and mix well with your hands. Spoon into the peppers, filling them about three-quarters full to leave room for the rice to swell.
- 3
Stand the peppers upright and snugly in a deep baking dish and put the tops back on. Mix the passata and water and pour around them.
- 4
Cover with foil and bake for 45 minutes.
45 min - 5
Remove the foil and bake for 20 minutes more, until the peppers are soft and starting to catch at the edges and the sauce is reduced.
20 min - 6
Rest for 5 minutes and serve with the sauce spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
