Punjene Paprike (Balkan Stuffed Peppers in Tomato Sauce)
Sweet peppers stuffed with spiced beef, pork and rice, then baked slowly in a rich tomato sauce.
- Time1 hr 40
- LevelEasy
- Costabout £1.50 a head
- Oven180°C (160°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
- 382kcal
- 27.7gcarbs
- 11.2gof which sugars
- 20.2gfat
- 7.3gsaturates
- 21.7gprotein
- 5.6gfibre
- 2.5gsalt
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
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Slice the tops off the peppers and keep them as lids. Scoop out the seeds and white pith.
- 2
Heat the oil in a pan and cook the onion for 6 minutes until soft. Add the garlic and paprika and cook for 1 minute. Tip into a large bowl and cool for 5 minutes.
6 min - 3
Add both minces, the rice, salt, pepper and parsley. Mix with your hands until evenly combined.
- 4
Fill each pepper about three quarters full, because the rice swells as it cooks. Pop the lids on.
- 5
Stand the peppers upright and snug in a deep casserole dish. Mix the passata and water and pour around them. Tuck in the bay leaves.
- 6
Cover tightly with a lid or foil and bake for 1 hour. Remove the cover and bake for 20 minutes more, until the rice is tender and the sauce has thickened.
80 min - 7
Rest for 5 minutes and serve with spoonfuls of the sauce.
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.
