Stuffed Peppers


Adjust Servings:
6 pcs Pepper fresh and ideally in various colours
500 g Minced Meat beef and pork
500 ml Tomato Paste
1 pcs Red Onion
6 tablespoons Rice
1 pcs Egg
3 pcs Garlic cloves
1 teaspoon Parsley fresh or dried
2 tablespoons Flour
3 pcs Bay leaves
2 tablespoons Oil
1 tablespoon Salt
a pinch Black pepper
Mashed Potatoes
500 g Potatoes
20 g Butter

Stuffed Peppers

  • 80
  • Serves 6
  • Medium


  • Mashed Potatoes


Zagreb is a place where Balkan and Middle Europe meet, and here you can find Austrian or German dishes, but also Eastern European ones, such as sarma, stuffed peppers, čevapčići, etc.. This time we will prepare stuffed pepper, a dish you can find it in almost all Eastern European cuisines, from Hungary, Romania, across Bulgaria all over to Ukraine.



Remove the stalk and seeds from pepper, rinse well outside and inside, and leave them to dry. Although it is not necessary, it is ideal for peppers to be of different colours, only because of the aesthetics.


Make a mixture of meat, finely chopped onion and garlic and rice. Add the egg to the mixture - it is essential to bind all ingredients properly to avoid crumbling. Add salt and black pepper and 1 teaspoon of dried parsley. Mix well.


Fill the peppers with the mixture, but be sure to leave little space at the top of the pepper, because the rice and the meat will swell during cooking.


Heat two tablespoons of oil in the pot and add two tablespoons of flour in to it. Mix for a few minutes until the flour is slightly darkened, and slowly add tomato puree while stirring, to avoid making lumps. Put the stuffed peppers in pot and pour the water so that peppers are soaked. Add a bay leaf because it goes great with peppers. Cover and leave everything to cook on low heat for another 60 minutes. Salt and pepper to taste.


Peel and dice the potatoes and put them in the water. Add the salt. After 20-25 minutes drain, add butter and mash well until you get firm mash potatoes.


Serve stuffed peppers with mashed potatoes. You can add a spoonful of cream fraiche which goes great with peppers.

Ivan Majhen

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