Bosnia's stuffed peppers, punjene paprike, are made by filling plump red peppers with lamb and rice and simmering them in a long-cooked tomato sauce. Served with sour cream, they are a filling classic of the Balkan table.
Mix the ground lamb with the rice, grated onion, paprika, salt and pepper.
Fill the peppers with the mixture, leaving a finger's width of space at the top.
Stand the stuffed peppers upright in a pot, pour over the tomato sauce, and simmer covered over low heat for 65 minutes.
Serve the hot peppers with a spoonful of sour cream on each portion.
Leave a finger's width of space at the top when stuffing the peppers; the rice expands as it cooks and will split the pepper if there is no room. Allergens: contains milk and dairy (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.
Your suggestion, complaint, or question — we listen to all of them.