Stuffed vegetables and leaf rolls
Bosnian stuffed peppers, known as Punjene Paprike, are made by filling large red peppers with ground lamb and rice, then simmering them slowly in tomato sauce. Served with sour cream, this is a hearty Balkan classic.
Mix the ground lamb with the rice, grated onion, ground red pepper, salt and black pepper.
Fill the peppers with the prepared mixture, leaving a finger’s width of space at the top.
Stand the stuffed peppers upright in a pot, add the tomato sauce, cover and simmer gently for 65 minutes.
Serve the peppers hot, with a spoonful of sour cream per serving.
Leave a finger’s width of space above the filling when stuffing the peppers. The rice expands as it cooks, and without this gap it may split the peppers. Allergen: contains milk (sour cream).
Kayınvalidem Bosnalı olduğu için bu tarifi ona gösterdim, pirinç oranını tuttuğunu ve domates sosunun kıvamının tam onun yaptığı gibi olduğunu söyledi, bende de aynı sonucu verdi.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.