If you know anything about Balkan cuisine, then you know it can definitely be meat-heavy. In fact, some older generations often joke that it’s not a meal unless there’s meat on the table. And even though I enjoy eating meat, I don’t necessarily need to have it for every meal. In fact, I’ll often choose a meatless pizza or entree these days when eating out. Don’t get me wrong… I love my steak and chicken for sure. 🙂 And since we’re on the topic of meatless meals, today I’ve decided to share with you my Posne Punjene Paprike, or vegan stuffed peppers recipe. Delicious, simple, and packed with familiar Balkan flavors, you won’t even notice there isn’t any ground meat in the mix!
In my family, this recipe is often prepared for Lenten holidays or during fasting season. Or for a posna slava. And every time I prepare this dish, or any vegan dish in general, the familiar scent teleports me back to my childhood and watching family members prepare dishes for slava or Christmas Eve. I love the simplicity of this dish and how easily it comes together. All you need is a handful of ingredients you probably already have in your pantry.
Back home, I know some people like to add soy flakes to the filling to bulk it up. I prefer not to do that as I don’t really enjoy the taste but to each their own. I find the potato and rice combination to be enough. I also use whatever rice I have on hand. White rice is the standard but this time I had some Basmati on hand so I used that. It turned out so fluffy and delicious.
I hope you give this simple recipe a try really soon. And if you’re not following me over on Instagram you definitely should! I share even more content, day-to-day happenings, and even more recipes that don’t always make it to the blog. See you there!
Looking for more vegan meals? Check out this section!
Posne Punjene Paprike/Vegan Stuffed Peppers
Cuisine: Serbian, Balkan4
servings30
minutes40
minutesA simple and traditional meatless stuffed pepper recipe
Ingredients
8 red peppers (I use bell or “ancient” peppers)
1 large onion, finely chopped
2 medium carrots, grated
3 medium potatoes, grated
2 cloves garlic, minced
3 cups (525 g) cooked rice
1 cup (237 ml) tomato sauce
Salt, to taste
Vegeta seasoning, to taste
Black Pepper, to taste (biber)
3 tablespoons (20 g) Paprika (Aleva)
2 bay leaves
Oil
Directions
- To a large skillet add about 1/3 cup (80 ml) of oil along with the onion and carrot. Saute on medium heat until soft.
- Once the onions and carrots are soft, add Vegeta seasoning (about 2-3 tablespoons) along with salt and black pepper. Add in the garlic and cook briefly until fragrant, then add in the grated potato. Stir again.
- Turn off the heat and add the cooked rice, stir, and add in the Aleva paprika. Stir everything very well, taste for salt and seasoning, adjust, and ensure the filling is not too dry. If the filling is very dry, add some additional oil to the filling a couple of tablespoons at a time until shiny and damp. Set aside.
- Remove the stems from the peppers and any seeds. Spoon filling into the cavity of each pepper and transfer the stuffed pepper to a deep pot, arranging the peppers upright along the sides. Continue filling the remaining peppers and arranging them in the pot.
- Once all peppers have been filled and are arranged “standing up” in the pot, fill the pot with enough water so that the peppers are submerged about halfway. Next, pour in the tomato sauce.
- Add in the bay leaves, cover the pot with a lid, and place over medium heat. Once the water reaches a boil, reduce the heat to medium-low and continue cooking until the peppers become soft (but not falling apart). Do not overcook the peppers or they will fall apart when you try to remove them.
- Once the peppers are cooked, turn off the heat and serve.
Notes
- You can use salsa if you don’t have tomato sauce handy! I use “paradajz iz flase” for this recipe for extra flavor.
