Moderate
Baburi / Stuffed Peppers
The term "Polneti Piperki" and its variations like "Baburi" are names for a traditional dish of stuffed peppers that is cherished across the Balkans. Polneti Piperki: This name means "stuffed peppers" in Macedonian, Serbian, and Croatian. It describes the dish directly—peppers filled with meat and rice. Baburi: In Bulgaria and parts of Macedonia, the dish is known as "Baburi." This name is a local variation, reflecting regional linguistic differences and traditional culinary practices. So, imagine savoring the heart and soul of Balkan cuisine with Polneti Piperki—a dish steeped in tradition and cherished through generations. These beautifully vibrant peppers are lovingly stuffed with a savory mix of seasoned meat, rice, and aromatic herbs, embodying the warmth and hospitality of Balkan home kitchens. While you can use classic green, yellow, or orange bell peppers, the red shepherd peppers, known for their rich, sweet flavor, truly elevate this dish. Beyond their irresistible taste, Polneti Piperki offer a wholesome, nourishing experience, packed with lean protein and essential nutrients. Dive into this slice of Balkan heritage and let the comforting, hearty flavors transport you to a cozy family gathering in the heart of the Balkans. 🫑
⛰️
Challenging
⏱️
1 hour - 1.5 hours
🥘
Sautéing, Baking
👽
3
Moderate
Baburi / Stuffed Peppers
The term "Polneti Piperki" and its variations like "Baburi" are names for a traditional dish of stuffed peppers that is cherished across the Balkans. Polneti Piperki: This name means "stuffed peppers" in Macedonian, Serbian, and Croatian. It describes the dish directly—peppers filled with meat and rice. Baburi: In Bulgaria and parts of Macedonia, the dish is known as "Baburi." This name is a local variation, reflecting regional linguistic differences and traditional culinary practices. So, imagine savoring the heart and soul of Balkan cuisine with Polneti Piperki—a dish steeped in tradition and cherished through generations. These beautifully vibrant peppers are lovingly stuffed with a savory mix of seasoned meat, rice, and aromatic herbs, embodying the warmth and hospitality of Balkan home kitchens. While you can use classic green, yellow, or orange bell peppers, the red shepherd peppers, known for their rich, sweet flavor, truly elevate this dish. Beyond their irresistible taste, Polneti Piperki offer a wholesome, nourishing experience, packed with lean protein and essential nutrients. Dive into this slice of Balkan heritage and let the comforting, hearty flavors transport you to a cozy family gathering in the heart of the Balkans. 🫑
⛰️
Challenging
⏱️
1 hour - 1.5 hours
🥘
Sautéing, Baking
👽
3
Moderate
Baburi / Stuffed Peppers
The term "Polneti Piperki" and its variations like "Baburi" are names for a traditional dish of stuffed peppers that is cherished across the Balkans. Polneti Piperki: This name means "stuffed peppers" in Macedonian, Serbian, and Croatian. It describes the dish directly—peppers filled with meat and rice. Baburi: In Bulgaria and parts of Macedonia, the dish is known as "Baburi." This name is a local variation, reflecting regional linguistic differences and traditional culinary practices. So, imagine savoring the heart and soul of Balkan cuisine with Polneti Piperki—a dish steeped in tradition and cherished through generations. These beautifully vibrant peppers are lovingly stuffed with a savory mix of seasoned meat, rice, and aromatic herbs, embodying the warmth and hospitality of Balkan home kitchens. While you can use classic green, yellow, or orange bell peppers, the red shepherd peppers, known for their rich, sweet flavor, truly elevate this dish. Beyond their irresistible taste, Polneti Piperki offer a wholesome, nourishing experience, packed with lean protein and essential nutrients. Dive into this slice of Balkan heritage and let the comforting, hearty flavors transport you to a cozy family gathering in the heart of the Balkans. 🫑
⛰️
Challenging
⏱️
1 hour - 1.5 hours
🥘
Sautéing, Baking
👽
3
🧺
INGREDIENTS
🔪
KITCHEN EQUIPMENT
👩🏻🍳
Preparation
Prepare the Peppers:
Cut the tops off 6 large bell peppers and carefully remove the seeds and membranes from inside.
Rinse the peppers inside and out under cold water, then pat them dry with paper towels.
Prepare the Filling:
Rinse 1 cup of rice until the water runs clear and set aside.
Wash, clean, and grate 1 carrot.
Heat oil or butter in a fry pan over medium heat until it shimmers.
Add the grated carrot with a pinch of salt to the pan, stirring for 3 minutes, covered, until softened.
Add 1 chopped onion and 1 minced garlic clove, stirring until fragrant, about 2-3 minutes.
Add 500 g of ground meat to the pan, breaking it apart with a spatula, and cook for 10 minutes or until browned and cooked through. If the mixture becomes very dry, cover with a lid to maintain moisture.
After 10 minutes, add Vegeta seasoning, salt, and pepper to taste. Stir and cook for another 2-3 minutes.
Mix in 100 g of tomato paste and 100 ml of hot water, stirring for 1 minute to combine.
Add the rinsed rice, stirring gently for another 2-3 minutes. Be careful not to burn the mixture. Remove from heat and let it cool slightly.
Stuff the Peppers:
Preheat your oven to 400°F (200°C).
Using a large spoon, fill each bell pepper about three-quarters full with the meat and rice mixture, pressing down gently to ensure they are tightly packed.
Place the stuffed peppers upright in a baking dish. If you have any remaining filling, spread it on the bottom of the baking dish.
Wash and slice 1 large tomato into thick rounds and place them on top of the stuffed peppers to protect the meat from burning.
Bake:
Pour 100 ml of water into the baking dish. Cover with aluminum foil or a lid and transfer to the preheated oven.
Bake for about 1 hour, or until the peppers are tender and the rice is cooked through. After 45 minutes, uncover the dish and check the peppers with a fork. If the skin is soft and the filling is cooked, they are ready. If not, bake uncovered for another 15 minutes.
Serve:
Remove the stuffed peppers from the oven and let them cool slightly before serving.
Garnish with fresh herbs for a touch of freshness.
Serve with a dollop of sour cream, fresh vegetables, a freshly baked baguette, and a glass of fresh juice. 🌈
Prepare the Peppers:
Cut the tops off 6 large bell peppers and carefully remove the seeds and membranes from inside.
Rinse the peppers inside and out under cold water, then pat them dry with paper towels.
Prepare the Filling:
Rinse 1 cup of rice until the water runs clear and set aside.
Wash, clean, and grate 1 carrot.
Heat oil or butter in a fry pan over medium heat until it shimmers.
Add the grated carrot with a pinch of salt to the pan, stirring for 3 minutes, covered, until softened.
Add 1 chopped onion and 1 minced garlic clove, stirring until fragrant, about 2-3 minutes.
Add 500 g of ground meat to the pan, breaking it apart with a spatula, and cook for 10 minutes or until browned and cooked through. If the mixture becomes very dry, cover with a lid to maintain moisture.
After 10 minutes, add Vegeta seasoning, salt, and pepper to taste. Stir and cook for another 2-3 minutes.
Mix in 100 g of tomato paste and 100 ml of hot water, stirring for 1 minute to combine.
Add the rinsed rice, stirring gently for another 2-3 minutes. Be careful not to burn the mixture. Remove from heat and let it cool slightly.
Stuff the Peppers:
Preheat your oven to 400°F (200°C).
Using a large spoon, fill each bell pepper about three-quarters full with the meat and rice mixture, pressing down gently to ensure they are tightly packed.
Place the stuffed peppers upright in a baking dish. If you have any remaining filling, spread it on the bottom of the baking dish.
Wash and slice 1 large tomato into thick rounds and place them on top of the stuffed peppers to protect the meat from burning.
Bake:
Pour 100 ml of water into the baking dish. Cover with aluminum foil or a lid and transfer to the preheated oven.
Bake for about 1 hour, or until the peppers are tender and the rice is cooked through. After 45 minutes, uncover the dish and check the peppers with a fork. If the skin is soft and the filling is cooked, they are ready. If not, bake uncovered for another 15 minutes.
Serve:
Remove the stuffed peppers from the oven and let them cool slightly before serving.
Garnish with fresh herbs for a touch of freshness.
Serve with a dollop of sour cream, fresh vegetables, a freshly baked baguette, and a glass of fresh juice. 🌈
Prepare the Peppers:
Cut the tops off 6 large bell peppers and carefully remove the seeds and membranes from inside.
Rinse the peppers inside and out under cold water, then pat them dry with paper towels.
Prepare the Filling:
Rinse 1 cup of rice until the water runs clear and set aside.
Wash, clean, and grate 1 carrot.
Heat oil or butter in a fry pan over medium heat until it shimmers.
Add the grated carrot with a pinch of salt to the pan, stirring for 3 minutes, covered, until softened.
Add 1 chopped onion and 1 minced garlic clove, stirring until fragrant, about 2-3 minutes.
Add 500 g of ground meat to the pan, breaking it apart with a spatula, and cook for 10 minutes or until browned and cooked through. If the mixture becomes very dry, cover with a lid to maintain moisture.
After 10 minutes, add Vegeta seasoning, salt, and pepper to taste. Stir and cook for another 2-3 minutes.
Mix in 100 g of tomato paste and 100 ml of hot water, stirring for 1 minute to combine.
Add the rinsed rice, stirring gently for another 2-3 minutes. Be careful not to burn the mixture. Remove from heat and let it cool slightly.
Stuff the Peppers:
Preheat your oven to 400°F (200°C).
Using a large spoon, fill each bell pepper about three-quarters full with the meat and rice mixture, pressing down gently to ensure they are tightly packed.
Place the stuffed peppers upright in a baking dish. If you have any remaining filling, spread it on the bottom of the baking dish.
Wash and slice 1 large tomato into thick rounds and place them on top of the stuffed peppers to protect the meat from burning.
Bake:
Pour 100 ml of water into the baking dish. Cover with aluminum foil or a lid and transfer to the preheated oven.
Bake for about 1 hour, or until the peppers are tender and the rice is cooked through. After 45 minutes, uncover the dish and check the peppers with a fork. If the skin is soft and the filling is cooked, they are ready. If not, bake uncovered for another 15 minutes.
Serve:
Remove the stuffed peppers from the oven and let them cool slightly before serving.
Garnish with fresh herbs for a touch of freshness.
Serve with a dollop of sour cream, fresh vegetables, a freshly baked baguette, and a glass of fresh juice. 🌈
⭐️
Bonus recipe
🦖 Stuffed Peppers With Cottage Cheese (Urda)
When it comes to stuffed peppers, here is a very simple recipe. You’ll need green shepherd peppers and cottage cheese. Start by washing the peppers and removing the seeds. Fill them with cottage cheese, place them in a baking dish, and drizzle with any oil. Bake at 350°F (180°C) for about 30 minutes until the peppers are tender, then serve!
🦖 Stuffed Peppers With Cottage Cheese (Urda)
When it comes to stuffed peppers, here is a very simple recipe. You’ll need green shepherd peppers and cottage cheese. Start by washing the peppers and removing the seeds. Fill them with cottage cheese, place them in a baking dish, and drizzle with any oil. Bake at 350°F (180°C) for about 30 minutes until the peppers are tender, then serve!
🦖 Stuffed Peppers With Cottage Cheese (Urda)
When it comes to stuffed peppers, here is a very simple recipe. You’ll need green shepherd peppers and cottage cheese. Start by washing the peppers and removing the seeds. Fill them with cottage cheese, place them in a baking dish, and drizzle with any oil. Bake at 350°F (180°C) for about 30 minutes until the peppers are tender, then serve!
The term "Polneti Piperki" and its variations like "Baburi" are names for a traditional dish of stuffed peppers that is cherished across the Balkans. Polneti Piperki: This name means "stuffed peppers" in Macedonian, Serbian, and Croatian. It describes the dish directly—peppers filled with meat and rice. Baburi: In Bulgaria and parts of Macedonia, the dish is known as "Baburi." This name is a local variation, reflecting regional linguistic differences and traditional culinary practices. So, imagine savoring the heart and soul of Balkan cuisine with Polneti Piperki—a dish steeped in tradition and cherished through generations. These beautifully vibrant peppers are lovingly stuffed with a savory mix of seasoned meat, rice, and aromatic herbs, embodying the warmth and hospitality of Balkan home kitchens. While you can use classic green, yellow, or orange bell peppers, the red shepherd peppers, known for their rich, sweet flavor, truly elevate this dish. Beyond their irresistible taste, Polneti Piperki offer a wholesome, nourishing experience, packed with lean protein and essential nutrients. Dive into this slice of Balkan heritage and let the comforting, hearty flavors transport you to a cozy family gathering in the heart of the Balkans. 🫑
The term "Polneti Piperki" and its variations like "Baburi" are names for a traditional dish of stuffed peppers that is cherished across the Balkans. Polneti Piperki: This name means "stuffed peppers" in Macedonian, Serbian, and Croatian. It describes the dish directly—peppers filled with meat and rice. Baburi: In Bulgaria and parts of Macedonia, the dish is known as "Baburi." This name is a local variation, reflecting regional linguistic differences and traditional culinary practices. So, imagine savoring the heart and soul of Balkan cuisine with Polneti Piperki—a dish steeped in tradition and cherished through generations. These beautifully vibrant peppers are lovingly stuffed with a savory mix of seasoned meat, rice, and aromatic herbs, embodying the warmth and hospitality of Balkan home kitchens. While you can use classic green, yellow, or orange bell peppers, the red shepherd peppers, known for their rich, sweet flavor, truly elevate this dish. Beyond their irresistible taste, Polneti Piperki offer a wholesome, nourishing experience, packed with lean protein and essential nutrients. Dive into this slice of Balkan heritage and let the comforting, hearty flavors transport you to a cozy family gathering in the heart of the Balkans. 🫑
The term "Polneti Piperki" and its variations like "Baburi" are names for a traditional dish of stuffed peppers that is cherished across the Balkans. Polneti Piperki: This name means "stuffed peppers" in Macedonian, Serbian, and Croatian. It describes the dish directly—peppers filled with meat and rice. Baburi: In Bulgaria and parts of Macedonia, the dish is known as "Baburi." This name is a local variation, reflecting regional linguistic differences and traditional culinary practices. So, imagine savoring the heart and soul of Balkan cuisine with Polneti Piperki—a dish steeped in tradition and cherished through generations. These beautifully vibrant peppers are lovingly stuffed with a savory mix of seasoned meat, rice, and aromatic herbs, embodying the warmth and hospitality of Balkan home kitchens. While you can use classic green, yellow, or orange bell peppers, the red shepherd peppers, known for their rich, sweet flavor, truly elevate this dish. Beyond their irresistible taste, Polneti Piperki offer a wholesome, nourishing experience, packed with lean protein and essential nutrients. Dive into this slice of Balkan heritage and let the comforting, hearty flavors transport you to a cozy family gathering in the heart of the Balkans. 🫑
Go to recipe immediately! ↓