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  • Writer's pictureRebekah Esterly

Home Roasted Papryka Nadziewana

Also known as Stuffed Peppers

My polish grandmother used to make this dish quite often for her husband and 5 children. Sadly, she passed away when I was quite young, but she did pass this recipe down to my father and then to me. In this version, I used ground turkey to keep it low-fat, but it is traditionally made with ground beef (ground pork also works).

This recipe is so simple and fresh, and cooks perfectly whether you use cast iron, a sheet tray, or a glass casserole dish. It will make 6-8 stuffed peppers, and the dish is just how she used to make it, featuring the classic ingredients and techniques she used.



  • 1 pound of ground turkey (or ground beef)

  • 1 medium yellow onion diced

  • 1 clove garlic minced

  • 1 cup of rice

  • 1 cube/teaspoon of chicken bullion

  • 1 egg

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 15 oz can of tomato sauce (your favorite sauce)

*makes 6-8 peppers*

Step 1:Preheat the oven to 350F.

Step 2: Cook rice to instructions with the chicken bullion mixed in. *you can do this stovetop or in a rice cooker*

Step 3: While the rice is cooking heat a medium sized pan on medium heat and brown the ground turkey with the minced garlic. Drain the pan of any fat/water, and discard.

Step 4: Take your peppers, and cut off each top (about 1 1/2 inches). Then take a spoon and scoop out the insides. Then take each pepper bottom, sprinkle the insides with salt and pepper, and line them in your sheet/dish sitting upright. Set the pepper tops aside - you will need them at the end.

Step 5: to make the filling, in a large bowl, stir together the rice, ground turkey, egg, paprika, salt, and pepper.

Step 6: Lightly fill each pepper with the filling leaving about 1/4 inch of space at the top. (Don't pack the filling in like you would if you were packing brown sugar)

Step 7: Lastly, take your tomato sauce of choice and top off each pepper. Place the pepper tops on each pepper, and put your tray of peppers in the oven for 1 hr.

Step 8: Enjoy :)

*Recipe notes*

1. Alternatives to pepper tops - Some people chose to top the peppers with tomato slices, which is also a great options.

2. Kinds of peppers - My grandmother only used green bell peppers, but my favorites are the red, yellow, and orange!

3. Sauce - My grandmother often used leftover golumpki sauce or tomato soup to fill the peppers. I prefer tomato sauce with Italian spices over tomato soup so the peppers don't turn out watery.

4. Can I use other spices? - Yes! Use whatever your hearts desire to kick it up a notch! This recipe is just how I was taught to make it, and I enjoy the simplicity. However, it would be delicious with 1 teaspoon of oregano and/or basil in the filling.


In Closing

I hope you enjoy this recipe. It is my new favorite comfort food for the winter, and it works as a great meal prep dish. I look forward to passing this recipe down to the next generation when my husband and I are blessed with children.

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