Croatian Stuffed Peppers In Tomato Sauce Recipes

CROATIAN STUFFED GREEN PEPPERS ("PUNJENA PAPRIKA")

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.

Provided by nitko

Categories One Dish Meal

Time 1h50m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 12

Croatian Stuffed Green Peppers (

Steps:

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.

Nutrition Facts : Calories 423.3, Fat 23.4, SaturatedFat 9, Cholesterol 86.2, Sodium 269.2, Carbohydrate 36.7, Fiber 5, Sugar 12.4, Protein 17.8

Ingredients

1500 g green peppers (8 to 10 pieces)
250 g beef (grounded)
250 g pork (grounded)
30 g lard
10 g onions
50 g rice
1 egg
500 g tomato juice (strained tomato juice)
40 g lard
40 g flour (all purpose)
20 g sugar
100 g sour cream (optional)

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