Serbian stuffed peppers
Peppers filled with beef mince and rice, flavoured with paprika. This is my Serbian grandmother's recipe slightly adapted over the generations and has been a family and friends favourite ever since. Very economical to make and bursting with flavour. Serve with crusty bread to mop up the delicious juices.
Ingredients
Serves: 2
- 250g lean beef mince
- 1 medium onion, very finely chopped
- 2 teaspoons paprika
- 225ml water
- 1 tin Heinz tomato soup
- 1 squirt tomato puree
- salt and pepper to taste
- 2 large peppers
- 1 small handful long grain rice
- olive oil
- 1 clove garlic, crushed
Method
Prep:10min ›
Cook:1hr20min ›
Ready in:1hr30min
- Heat the oil in a large pan and cook the chopped onions until just turning light brown. Add the garlic and mince, half a squirt of puree and 1 tsp of paprika, stir well. Add the rice and half cup of water, and seasoning to taste and simmer for 20 minutes.
- Whilst thats cooking clean and cut the tops off the peppers, using a spoon remove the insides including the seeds. Check the bottom of the pepper as sometimes there is a little (3 - 4mm) black stalk, this should be removed as can be a little bitter.
- When the mince filling is cooked you can then stuff the peppers by pressing the mince filling in with a spoon and filling to the top.
- Place the stuffed peppers in the pan, add the Heinz Tomato Soup and the other half cup of water, a half squirt of puree and a teaspoon of paprika, salt and pepper to taste.
- Heat up and simmer gently with the lid on for 30 minutes, now carefully turn the peppers and cook for another 30 minutes, thats it! Serve in a large bowl or lipped dinner plate with some fresh crusty bread.
- * sometimes the filling escapes a little into the pan - don't worry as this does not alter the dish.
Substitution
You can alter the ratio of mince to rice to spread further if desired.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (4)
Years ago, a multi-milionaire Canadian businessman told me his meal ever was stuffed peppers made with beef, rice and Heinz tomato soup - so I tried this - and he was right. Yum, yum! - 24 Sep 2012
Yup, this is pretty much it. To make them real Serbian stuffed peppers though you should also: 1) close the top of the peppers with a 'lid' made of triangular-cut tomatoes so the content cannot escape even if a pepper falls (they are commonly placed upright in a pot), 2) at the end transfer the peppers to a roasting pan and bake on low for 30 min until slightly burnt/caramelized on top and completely soft, 3) never press the stuffing into the pepper as it will make them stiff. Fill them loosely instead because the rice will double in size. Also it is common to make a larger dish (since it is a hassle to make) and freeze separate portions for quick weekday meals. - 07 Sep 2017
Thank you! My I vaguely remembered that my (Scottish) mum used Heinz soup in the mix when she made stuffed peppers. Dad was a Serb, and his cousin's wife (another Scot) gave my mum the recipe. I was beginning to think that my memory was playing tricks on me. Thank you so much. - 01 Sep 2017