Stuffed Peppers Punjene Paprike Filovana Paprika
This traditional Croatian recipe has been passed down generations. It’s a great combination of sweet and savoury; and you can choose which flavour to highlight by selecting which colour capsicums to use. It keeps well, so why not make it for two days. Serve capsicums with fresh crusty bread for dinner one day and meatballs with mash for dinner the next.
Tip: Add smoked ribs and/or speck for added flavour.
Preparation Time: 20 minutes
Cooking Time: 2 hours
Makes: 8 servings
Ingredients
1kg ½ pork/ ½ veal mince
2 eggs
1 cup brown rice
2 medium onions, finely diced
2 tablespoon dried parsley
2 tablespoon dried oregano
3 tablespoons Vegeta
2 tablespoons ground white pepper
Freshly ground black pepper, to season
5 small various coloured capsicums, washed
3 tablespoons butter
2 tablespoons olive oil
400g crushed tomatoes
2 tomatoes
1 cup flour
1 level tablespoon sugar
2 garlic cloves, crushed
2 tablespoons sour cream
Salt, to season
4 large potatoes
Method
Drain blood from mince; place in a large bowl.
Add parsley, oregano, rice, onion, 2 tablespoons Vegeta and ground white pepper; mix until well combined.
Use a small knife to remove capsicum stem and calyx; be careful not to cut into pepper wall too much.
Remove seeds and capsicum placenta by running your finger along the inside of the capsicum top and shaking it out; again, be careful not to damage pepper wall.
Using hands or a long-necked teaspoon, fill capsicums with mince stuffing; leave at least 1cm from the top of the inside of capsicum empty as rice will expand.
Use remainng mince to make meatballs by rolling meat between the palms of your hands.
Quarter tomatoes and remove seeds with a spoon.
Cap each pepper with a tomato quarter; be careful not to damage pepper wall.
Chop remaining tomato.
Melt 2 tablespoons margarine in large saucepan over low-medium heat.
Add olive oil and garlic; sauté until fragrant.
Little by little, add flour and whisk until smooth.
Add crushed tomatoes and remaining chopped tomatoes; whisk until well combined.
Increase heat to medium-high.
Add 8-10 cups of warm water and stir.
Bring to the boil.
Stir and add remaining Vegeta; season with pepper.
Reduce heat to low-medium.
Add peppers and meatballs; try to ensure peppers are facing upward.
If required, add enough water to cover peppers and meatballs.
Bring to the boil.
Reduce heat to low and simmer, covered, for 2 hours.
Meanwhile, boil potatoes until cooked through.
Drain and let stand for a couple of minutes so remaining water evaporates.
Add 1 tablespoon margarine, sour cream and a pinch of sea salt.
Mash until smooth.
Once peppers are cooked, remove as much oil from the top of the saucepan as possible.
Serve atop of mashed potato and/or with fresh crusty bread such as Vienna.
Categories
#_mediterranean
#punjene_paprike
#filovana_paprika
#peppers
#capsicum
#stew
#potato
#stuffed_peppers
#dinner
%recipeyum
226000 - 2023-07-17 09:47:09
