How long does this recipe take?

Plan for about 135 minutes from start to finish.

Recipe

Filana paprika

Name: Filana paprika
Prep time: 35 min
Cook time: 100 min
Total time: 135 min
Cuisine: Croatian
Ingredients: 6 pcs Red and yellow bell peppers; 250 g Ground pork; 250 g Ground beef; 80 g Long-grain rice; 1 pc Onion; 2 cloves Garlic; 1 pc Eggs; 2 tbsp Parsley; 400 g Canned peeled tomatoes; 400 ml Vegetable stock; 60 g Bacon; 1 pinch Sugar; 800 g Potatoes; 150 ml Milk; 40 g Butter; 1 pinch Salt; 1 pinch Pepper

Six peppers stuffed with mixed mince and raw rice, simmered in tomato, stock and bacon. Mashed potatoes start from raw potatoes in the same kitchen - no leftover puree.

Filana paprika takes about 135 minutes and makes 4 servings. Each serving has 818 kcal.

Preparation: 35 minutes
Cooking: 100 minutes
Total time: 135 minutes
Servings: 4

Nutrition per serving

Calories: 818 kcal
Protein: 38.5 g
Carbohydrates: 62.4 g
Fat: 44.2 g

Ingredients

Red and yellow bell peppers6 pcs
Ground pork250 g
Ground beef250 g
Long-grain rice80 g
Onion1 pc
Garlic2 cloves
Eggs1 pc
Parsley2 tbsp
Canned peeled tomatoes400 g
Vegetable stock400 ml
Bacon60 g
Sugar1 pinch
Potatoes800 g
Milk150 ml
Butter40 g
Salt1 pinch
Pepper1 pinch

Instructions

1
Cut the lids off the peppers and scrape out seeds. Finely chop the onion and garlic. Rinse the raw rice until the water runs clearer.
2
Mix both meats with the raw rice, onion, garlic, egg, parsley, salt and pepper. The filling should be loose - rice swells in the pot.
Tip: Raw rice is correct here. Cooked rice turns the filling gluey after 90 minutes.
3
Stuff the peppers without ramming. Stand them in a pot, nest the lids on top, scatter diced bacon, crush the tomatoes over them and pour the stock. Add a pinch of sugar.
4
Bring to a simmer, cover and cook 90 minutes on low. The rice inside should be soft and the peppers slumped but whole.
Tip: Keep the liquid at the shoulders of the peppers, not over the rims, or the filling washes out. Top up with hot water if it drops.
5
Thirty minutes before the peppers are done, peel the potatoes and cut them into even chunks.
6
Boil the potatoes in salted water 20 minutes until a knife slides through. Drain.
7
Warm the milk with the butter. Mash the potatoes, pour in the milk and beat until smooth. Season with salt.
8
Serve two peppers per plate with a lake of the tomato sauce and a heap of mash.

Cooking methods

On the stove

A wide, heavy pot so the peppers stand in one layer. Medium flame to reach a simmer, then the lowest flame that still blips every few seconds for the 90 minutes. Cook the potatoes in a second pot on a medium boil.

On induction

Use the same pan or pot. Sear and fry on 7, sweat on 4–5, long braises on 2–3. Induction holds a simmer without scorching the bottom if the pot is heavy.

Over an open fire

A cast-iron pot over medium embers handles the pepper braise. Hold the pot at the hotter edge until it simmers, then move to cooler coals so the bottom does not burn.

Recipe questions

How long does this recipe take?: Plan for about 135 minutes from start to finish.
How many servings does this recipe make?: This recipe makes 4 servings.
Can I cook this recipe on induction?: Yes. Use the same pan or pot. Sear and fry on 7, sweat on 4–5, long braises on 2–3. Induction holds a simmer without scorching the bottom if the pot is heavy.
Can I cook this recipe over an open fire?: Yes. A cast-iron pot over medium embers handles the pepper braise. Hold the pot at the hotter edge until it simmers, then move to cooler coals so the bottom does not burn.

In the app

Cooking the way it should feel

One step on screen, a timer that keeps going, and clear progress until the dish is done.

Step-by-step cooking screen in the First Bite app