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.
- 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
- 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.
- Heat oven to 350 F. Lightly coat the bottom of a 9-inch-square pan with cooking spray and set aside.
- 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.
- 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.
- Stuff each pepper with 1/4 of the meat mixture. Place in prepared pan.
- Top each pepper with a slice of tomato, if desired. Pour tomato juice over all. Cover tightly with foil and bake 1 hour.
- If the sauce is evaporating too quickly, add a little water. Serve with potatoes, dumplings or noodles.
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|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||8 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||10 g|