North Macedonian Stuffed Peppers (Polneti Piperki)
Полнети пиперки Polneti piperkiSay it: pol-NEH-tee PEE-pehr-kee
Polneti piperki arrive hot from the oven as a shared Balkan meal, with sweet peppers wrapped around a juicy beef-and-rice filling and a tomato sauce reduced to a glossy glaze. The preparation is straightforward and the recipe multiplies easily for a bigger table. Pick peppers that stand upright and leave the filling loose, since the rice needs space to swell during baking.
North Macedonian Stuffed Peppers (Polneti Piperki)
Полнети пиперки, Polneti piperki
Pronounced pol-NEH-tee PEE-pehr-kee
- Serves
- 6
- Prep
- 40 min
- Cook
- 1 hr 30 min
- Total
- 2 hr 10 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the filling
For the peppers and sauce
Method
Set the oven to 350°F (175°C). Slice off each pepper’s cap, then remove the seeds and pale membranes; keep the caps if desired. Wash the rice in cold water.
Warm the oil in a wide skillet over medium heat. Sauté the onion for about 5 minutes, until tender and just starting to color.
Put in the meat and crumble it with a spoon. Once it has lost its pink color, mix in the rice, paprika, pepper, and 1 tsp salt. Continue cooking 2–3 minutes, until the rice is evenly combined with the seasoned meat.
Spoon the meat-and-rice filling into the peppers without packing it tightly, stopping about 1/2 inch (1 cm) below the rim to allow the rice room to swell. Cover each opening with a tomato slice or put the reserved pepper cap back on.
Stand the filled peppers in a deep baking dish or clay pot, fitting them close together without crushing them.
Mix the tomato paste into the hot water and check the seasoning. Add the liquid to the dish so it reaches halfway to two-thirds up the peppers.
Put on a lid or foil and bake 60 minutes. Uncover and continue baking 15–30 minutes, until the peppers are soft, the sauce has reduced, and the tops have taken on a little color. Allow them to sit 10 minutes before serving.
Regional variant: Lenten Stuffed Peppers (Posni Polneti Piperki)
Leave out the meat and raise the rice to 1 1/2 cups (300 g). Stir a grated carrot, 1/2 cup finely chopped leek or parsley, and a pinch of dried mint into the sautéed onion before adding the rice. Fill the peppers the same way and bake in the same tomato sauce, using oil throughout. This meatless version is traditionally served on Orthodox fasting days.
Cook's notes
- Keep the filling loose; the rice needs space to swell, and overpacked peppers are more likely to crack.
- If a clay pot (gyuveche) is available, use it for a more traditional result.
- Watch the braising liquid as it bakes; if it cooks down too fast, top it up with a little hot water.
Serve with
Offer crusty white bread, thick Macedonian yogurt (kiselo mleko), and a tomato-cucumber salad alongside.
Make ahead and storage
Store leftovers with their sauce in the refrigerator for up to 3 days; reheat them gently in a covered pan with a splash of water.
