Paparky (Poland) Recipe
Polish · Main course · 65 min total
Paparky is a traditional Polish dish of stuffed bell peppers, typically filled with a savory mixture of ground meat and rice, simmered in a tomato sauce. This recipe offers a hearty and comforting meal perfect for family dinners.
20
min prep
min prep
45
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 4 large bell peppers (any color)
- 1 lb ground pork or beef
- 1 cup cooked rice
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried marjoram
- 1 can (15 oz) crushed tomatoes
- 1 cup beef or vegetable broth
- 1 tablespoon vegetable oil
- 1 tablespoon all-purpose flour (optional, for thickening)
Instructions
- Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds and membranes. Finely chop the edible parts of the tops and set aside.
- In a bowl, combine ground meat, cooked rice, chopped pepper tops, onion, garlic, egg, salt, pepper, and marjoram. Mix well.
- Stuff each pepper with the meat mixture, packing gently.
- In a Dutch oven or oven-safe pot, heat oil over medium heat. Place stuffed peppers upright. Pour crushed tomatoes and broth around the peppers. Bring to a simmer.
- Cover and transfer to oven. Bake for 40-45 minutes, until peppers are tender and filling is cooked through.
- Optional: For a thicker sauce, mix flour with 2 tablespoons water to make a slurry. Stir into the sauce after removing from oven, then simmer on stovetop for 2 minutes.
Tips
- Serve with crusty bread or mashed potatoes to soak up the sauce.
- Leftover paparky can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a lighter version, use ground turkey and brown rice.
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