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Polish Stuffed Peppers Recipe - Papryka Nadziewana


Polish Stuffed Peppers or Papryka Nadziewana

Polish Stuffed Peppers or Papryka Nadziewana

© 2010 Barbara Rolek licensed to About.com, Inc.
This recipe for Polish stuffed peppers or papryka nadziewana (pah-PRIH-kah nah-jeh-VAH-nah) can be made with any color pepper and with either raw ground meat or cooked leftover meat, and cooked barley can replace the rice. In fact, any Polish gołąbki filling can be used. These stuffed peppers can be cooked in a covered casserole on top of the stove or in a slow cooker, and they freeze and reheat well.

Here is a larger photo of Polish stuffed peppers.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 4 Polish Stuffed Peppers


  • 4 bell peppers, any color
  • 1 pound ground chuck or half ground beef and half lean ground pork
  • 1 medium finely chopped onion
  • 1 minced clove garlic
  • 1 cup cooked rice
  • 1 large egg
  • 1 teaspoon hot or mild Hungarian paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups tomato juice
  • 4 tomato slices (optional)


  1. Wash peppers, cut off tops and scoop out insides. (If desired, blanch peppers in boiling water for 2 minutes and drain.) Season with salt and pepper and set aside.

  2. Heat oven to 350 degrees. Lightly coat the bottom of a 9-inch-square pan with cooking spray and set aside. Chop pepper tops finely. In a large bowl, combine chopped pepper tops, ground meat, onion, garlic, rice, egg, paprika, salt and pepper, mixing well.

  3. Stuff each pepper with 1/4 of the meat mixture. Place in prepared pan. Top each pepper with a slice of tomato, if desired. Pour tomato juice over all. Cover tightly with foil and bake 1 hour. If sauce is evaporating too quickly, add a little water. Serve with potatoes, dumplings or noodles.
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