Stuffed Peppers – A Polish Classic with a Little Twist
For many of us, food is memory. And Stuffed Bell Peppers (papryki nadziewane) are one of those dishes that bring us right back to a family kitchen in Poland — comforting, simple, and full of flavor.
I’m sharing my favorite version of this classic today — with a few little tweaks depending on what I have in the fridge. This kind of cooking is what Polish food is all about: no waste, lots of heart, and good ingredients.
If you’re looking for a meal that checks all the nutritional boxes – this is it.
These Polish-style stuffed peppers are loaded with protein, fiber, complex carbs, and vitamins from fresh vegetables and herbs. Ground meat gives you protein and iron, barley adds fiber and minerals, and the carrots, parsley, garlic, and even a bit of cabbage (if you have it) bring a boost of natural goodness. You can skip the cheese on top if you’re watching calories – the dish is still hearty and delicious without it.
It’s nourishing, comforting, and deeply satisfying – real food that fills you up and takes care of you.
Ingredients:
- 4–6 bell peppers (red or yellow are my favorites)
- 1 lb (about 450g) ground meat (pork, beef, or a mix)
- 1 small onion, finely chopped
- 1 medium carrot, grated
- 3 cloves of garlic, minced
- A small bunch of fresh parsley (Polish: natka pietruszki), chopped
- 2 eggs
- Optional: a handful of finely chopped napa cabbage (Pekińska) – I had some in the fridge and it worked beautifully!
- 1 cup cooked barley groats (kasza jęczmienna) – a Polish staple
- Salt, sweet paprika, marjoram, summer savory (cząber) – to taste
- Grated yellow cheese (like gouda or edam) for topping
Here is a short video on how I make Stuffed Bell Peppers:
How to Make It:
- Prepare the peppers: Cut the tops off and remove seeds. You can save the tops as little “hats” or chop them and add to the filling.
- Mix the filling: In a large bowl, combine ground meat, onion, grated carrot, garlic, parsley, eggs, and barley. Add the chopped napa cabbage if using. Season generously with salt, sweet paprika, marjoram, and a pinch of cząber (summer savory).
- Stuff the peppers: Fill each pepper tightly with the meat mixture.
- Bake: Place the peppers in a baking dish and bake at 180°C / 350°F for about 40 minutes.
- Add cheese: Halfway through baking, uncover and sprinkle the tops with grated yellow cheese. Continue baking until golden and bubbly.
Notes from the Kitchen:
- You can use rice instead of barley, but if you’re Polish, you probably have kasza jęczmienna in your pantry anyway:)
- Cabbage in the filling is optional, but it adds a lovely softness and extra moisture.
Final Touch
If you try this recipe, let me know how it turned out — or tell me how your family makes stuffed peppers. Everyone seems to have their own version, and I love hearing all of them.
Smacznego!
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Polish food recipes, sentimental Polish cuisine, only tried and true recipes, Polish American.
