Life with sonja

Stuffed peppers are one of those cozy, nostalgic recipes that instantly make me think of family dinners. In the Balkans, Punjena Paprika is a beloved comfort food, and every household makes it just a little differently. Some prefer a mix of meats, some use different spices, and the sauces can vary too. This is my version, the way I grew up eating them, and the way I now make them for my family here in Canada.

Hungarian peppers are my favorite for this dish. They’re mild, tender, and perfect for stuffing. Around the end of August, they come into season here, which makes it the perfect time to make a big pot of stuffed peppers. The best combination for the filling is pork and veal, but with the price of veal these days, I often just use ground pork — and it still turns out absolutely delicious.

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Ingredients

For the stuffing (about 8 peppers):

• 1 kilogram ground meat (all pork or a mixture of pork and veal)
• 8 Hungarian peppers (adjust based on size)
• 2 onions, finely diced
• 3–4 garlic cloves, pressed or minced
• 1 bunch of fresh parsley, chopped (half for stuffing, half for sauce)
• ¼ cup rice, rinsed and drained
• 2 teaspoons salt
• 1 teaspoon Vegeta (a seasoning blend made from dried vegetables and spices)
• ¼ teaspoon black pepper
• 1 teaspoon smoked paprika

For the sauce:

• 1 ½ liters tomato sauce or passata
• 2 teaspoons salt
• 1 teaspoon Vegeta
• ¼ teaspoon black pepper
• 1 bay leaf
• Remaining chopped parsley

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Instructions

1. Prepare the filling:
   • Dice the onions very small.
   • Press or finely mince the garlic.
   • Chop the parsley and divide in half — one part goes into the meat, the other is reserved for the sauce.
   • In a large bowl, combine the meat, onions, garlic, half the parsley, rice, salt, pepper, Vegeta, and smoked paprika. Mix everything well with your hands until evenly combined. Let it rest while you prepare the peppers.
2. Prepare the peppers:
   • Cut out the tops and remove the seeds from the peppers.
   • Wash them thoroughly.
   • Stuff each pepper with the meat mixture, leaving a little space at the top for the rice to expand while cooking.
3. Assemble the pot:
   • Place the stuffed peppers standing upright in a large pot.
   • Pour in the tomato passata and add the same amount of water (about 1 ½ liters).
   • Stir in the salt, pepper, Vegeta, and bay leaf.
   • Add the remaining parsley.
4. Cook:
   • Bring everything to a gentle boil, then reduce the heat.
   • Cover and let the peppers simmer for about 2 hours.
   • Taste the sauce and adjust the seasoning as needed.

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Serving Suggestions

Stuffed peppers are hearty and comforting all on their own, but my family loves them with creamy mashed potatoes. Personally, I enjoy mine with a thick slice of homemade bread to soak up all the delicious sauce.

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Storage & Freezing

One of the best things about stuffed peppers is that they make amazing leftovers. Store them in the fridge for up to 4 days, or freeze them in airtight containers for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stovetop, or place them straight from the freezer into a slow cooker on low for 6–8 hours.

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Final Thoughts

This recipe for Punjena Paprika is the way I make it in my kitchen, passed down with a few tweaks over the years. I hope you give it a try and love it as much as we do. If you make this recipe, let me know in the comments below — I’d love to hear how it turned out for you!