Polish Stuffed Peppers (Papryka Nadziewana) Recipe

Turkish stuffed peppers on plate, with fork
Stuffed peppers. Dorling Kindersley/Getty Images
Ratings (12)
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 4 stuffed peppers (4 servings)
Nutritional Guidelines (per serving)
627 Calories
21g Fat
61g Carbs
51g Protein
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Nutrition Facts
Servings: 4 stuffed peppers (4 servings)
Amount per serving
Calories 627
% Daily Value*
Total Fat 21g 27%
Saturated Fat 8g 38%
Cholesterol 327mg 109%
Sodium 869mg 38%
Total Carbohydrate 61g 22%
Dietary Fiber 10g 36%
Protein 51g
Calcium 164mg 13%
*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.)

This recipe for Polish stuffed peppers or papryka nadziewana (pah-PRIH-kah nah-jeh-VAH-nah) can be made with any color pepper and with either raw ground meat or cooked leftover meat, and cooked barley or kasha can replace the rice.

In fact, any Polish gołąbki filling can be used. These stuffed peppers can be cooked in a covered casserole on top of the stove or in a slow cooker, and they freeze and reheat well.

Ingredients

  • 4 bell peppers (any color)
  • Salt and pepper to taste
  • 1 pound ground beef (chuck, or half ground beef and half lean ground pork)
  • 1 medium onion (finely chopped)
  • 1 clove garlic (minced)
  • 1 cup rice (cooked, or barley or buckwheat groats [kasha])
  • 1 large egg
  • 1 teaspoon paprika (Hungarian, hot or mild)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Optional: 4 slices tomato
  • 2 cups tomato juice

Steps to Make It

  1. Wash the peppers, cut off and reserve the tops and scoop out and discard the insides. (If desired, blanch peppers in boiling water for 2 minutes and drain.) Season with salt and pepper and set aside.

  2. Heat oven to 350 F. Lightly coat the bottom of a 9-inch-square pan with cooking spray and set aside.

  3. Chop reserved pepper tops finely. In a large bowl, combine chopped pepper tops, ground meat, onion, garlic, rice, egg, paprika, salt, and pepper, mixing well.

  4. If using raw ground meat, you might want to fry up a bit of the stuffing mixture so you can taste it to make sure the seasonings are just right.

  5. Stuff each pepper with 1/4 of the meat mixture. Place in prepared pan.

  6. Top each pepper with a slice of tomato, if desired. Pour tomato juice over all. Cover tightly with foil and bake 1 hour.

  7. If the sauce is evaporating too quickly, add a little water. Serve with potatoes, dumplings or noodles.

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