Ingredients

• 6 large bell peppers, vibrant and firm
• 1 lb ground beef, lean and finely textured
• 1 cup long-grain white rice, rinsed until the water runs clear
• 1 large onion, diced into small, uniform pieces
• 2 cloves garlic, minced to release their aromatic oils
• 1 tbsp sweet paprika, for a hint of warmth and color
• 1 tsp salt, to enhance the natural flavors
• 1/2 tsp black pepper, freshly ground for a sharp bite
• 2 tbsp rich extra virgin olive oil
• 1 can (14.5 oz) diced tomatoes, with their bright, acidic juice
• 1 cup water, to create steam and tenderness

Directions

• Preheat your oven to 375°F, allowing it to reach the perfect temperature for baking.
• Carefully slice the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for the filling.
• In a large skillet, heat the olive oil over medium heat until shimmering, then add the diced onion and minced garlic, sautéing until they turn translucent and fragrant.
• Add the ground beef to the skillet, breaking it apart with a spoon, and cook until it’s no longer pink, about 5 minutes.
• Stir in the rinsed rice, sweet paprika, salt, and black pepper, mixing well to ensure the rice is evenly coated with the spices.
• Pour in the diced tomatoes with their juice and the water, bringing the mixture to a gentle simmer before reducing the heat to low, covering, and cooking for 10 minutes, or until the rice is partially cooked.
• Generously fill each prepared bell pepper with the beef and rice mixture, packing it lightly to allow room for the rice to expand.
• Arrange the stuffed peppers in a baking dish, adding a small amount of water to the bottom to prevent sticking, and cover with foil.
• Bake in the preheated oven for 45 minutes, then remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is fully cooked.
• Let the peppers rest for 5 minutes before serving, allowing the flavors to meld beautifully.

Notes

• 10-15-25 1/2 Recipe
• I Added
• Basil Med
• Oregano Med
• Thyme Ground
• Coriander Ground
• Under the soft glow of the kitchen light, there’s something deeply comforting about preparing Punjene Paprike, a dish that carries the warmth of home in every bite. This stuffed pepper recipe, with its tender vegetables and savory filling, is a humble yet vibrant celebration of flavors.
• Gently savor the contrast between the soft, yielding peppers and the hearty, spiced filling, a dish that’s as nourishing to the soul as it is to the body. Serve alongside a crisp green salad or a slice of crusty bread to soak up the savory juices.
• Punjene Paprike translates to "Stuffed Peppers" in English.
• In Croatian cuisine, "Punjene Paprike" refers to a traditional dish where bell peppers are filled with a mixture of ground meat, rice, and spices, and then cooked in a flavorful tomato-based sauce.

Photos