Polish Stuffed Peppers (Papryka Nadziewana)
A versatile Polish stuffed pepper dish, or papryka nadziewana, can be prepared using any color pepper and either raw ground or cooked leftover meat.
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Instructions
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Preheat the oven to 350F and coat a 9-inch-square pan with cooking spray.
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Wash peppers, remove tops, scoop out insides, and season with salt and pepper; blanching for 2 minutes in boiling water is optional.
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Finely chop reserved pepper tops and combine them in a large bowl with ground meat, onion, garlic, rice, egg, paprika, salt, and pepper; mix thoroughly.
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Stuff each pepper with one-quarter of the meat mixture, then arrange them in the prepared pan. Top with tomato slices if desired, pour tomato juice over them, and cover tightly with foil.
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Bake for 1 hour, adding water if the sauce evaporates too quickly.