Balkan Pork and Peppers - Selsko Meso

Pork, peppers, and mushrooms
Father.Jack / Wikimedia Commons and Flickr / CC-BY-2.0
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
212 Calories
11g Fat
7g Carbs
20g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 212
% Daily Value*
Total Fat 11g 15%
Saturated Fat 4g 18%
Cholesterol 54mg 18%
Sodium 98mg 4%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Protein 20g
Calcium 30mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Selsko Meso is one of those dishes claimed by many Balkan peoples. Macedonians, Serbians, Croatians and others put their own spin on this dish of stewed or grilled meat and peppers. Some add ground beef meatballs to the pork already in the dish. It's hearty food brimming with a trinity of green peppers, onions and tomatoes.

Serve it with homemade mashed potatoes, pogacha bread and kajmak.


  • 1 1/2 pounds lean pork loin (cut into 1-inch cubes)
  • 1 tablespoon vegetable oil
  • 1 large onion (finely chopped)
  • 2 large green peppers (coarsely chopped)
  • 2 large tomatoes (coarsely chopped)
  • 1 cup (about 4 ounces) chopped mushrooms
  • 1 tablespoon Vegeta seasoning powder
  • 1/2 cup water
  • 1 tablespoon sweet or hot paprika

Steps to Make It

  1. Gather the ingredients.

  2. Add oil to a large skillet over medium heat. Add pork and saute until no longer pink on the OUTSIDE. Alternatively, the pork and vegetables can be grilled.

  3. Add the onion, green peppers, tomatoes, and mushrooms in stages, sauteing a few minutes after each addition.

  4. When the onions are translucent and the tomatoes and mushrooms have exuded their juices, add the Vegeta and water, stirring well.

  5. Add the paprika and cook, stirring frequently, until the flavors have married, about 5 minutes, and the pork is tender and no longer pink on the INSIDE.

  6. Serve with mashed potatoes, pogacha bread and kajmak.