Croatian Stuffed Green Peppers (“Punjena paprikaâ€)
This is in fact Turkish heritage in Croatian gastronomy. We use mixed pork and beef meat. This is the recipe I use and the difference is that I roast peppers before putting them into sauce.
- Preparing Time: 1 hour and 20 minutes
- Total Time: 1 hour and 40 minutes
- Served Person: 5
green peppers
tomato sauce
cabbage
lunch
main dish
beef
croatian
spring
lunch
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1 egg
- 1500 g green peppers (8 to 10 pieces)
- 250 g grounded beef
- 250 g grounded pork
- 30 g lard
- 10 g onion
- 50 g rice
- for sauce:
- 500 g tomato juice (strained tomato juice)
- 40 g lard
- 40 g flour (all purpose)
- 20 g sugar
- 100 g sour cream (optional)
- Carbohydrate 37.83356 g
- Cholesterol 125.524 mg
- Fat 33.38712 g
- Fiber 6.03000014901161 g
- Protein 25.93544 g
- Saturated Fat 13.575952 g
- Serving Size 1 1 Serving (567g)
- Sodium 111.66 mg
- Sugar 31.8035598509884 g
- Trans Fat 3.253356 g
- Calories 548 calories
Wash green peppers and cut the stem part to open a hole and to remove seeds part. Sauté finely minced onion on lard. When transparent remove from heat and add grounded beef and pork. Cook rice until half done and add into meat. Also add 1 whole egg, salt and pepper. Mix well into a compact stuffing. Stuff each green pepper with stuffing until full (Surplus of stuffing use as meat balls to cook with peppers). In a pot melt lard and sauté flour until brownish. Add tomato strained juice, salt and sugar. Add water if needed. Roast each green pepper in a frying pan on some oil making sure they don’t over burn. Put each peppers into a sauce and cook 60 minutes. At the end you can add sour cream.
