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Croatian recipes: How to cook stuffed peppers by Uje oil bar

(Photo: Uje oil bar)

Uje oil bar has become an inevitable stop in Split for tourists looking for a authentic, local gastro experience. It is more than a restaurant.  With its extremely rich selection of olive oils, and well educated staff, Uje oil bar will introduce you to all tastes of Croatian olive oil and wines. 

The menu is based on the traditional Dalmatian cuisine, presented in a modern way in a very attractive interior within the walls of Diocletian’s palace. It is located in Dominisova street, in the heart of Split’s ghetto. 

Today, it is a home to Uje family: Uje oil bar, Uje wine bar, Pikulece and Gastro shop. Their shelves are full of olive oil, pickled vegetables and jams, herbs are all over the street and inside the restaurant, pršut and pancetta are still drying, waiting to be sliced and served. 

One of their specialties is the popular Dalmatian dish stuffed peppers (punjene paprike) which are peppers stuffed with a mix of meat and rice in a tasty tomato sauce and served with mashed potatoes. 

Uje oil bar share with us their secrets as to why their stuffed peppers are so good.  

Stuffed Peppers by Uje oil bar 

Stuffed peppers (Photo: Uje oil bar)

10 bell peppers (remove the petals and take out the seeds)

The Stuffing

1/2 kg minced beef (feel free to replace some of it with pork, it will make them juicier)
1 small onion, finely diced
1/2 teaspoon of salt
Handful of rice 
Parsley and garlic (to taste)

Mix all the ingredients well 

The Filling 

Fill the peppers with the stuffing, until they are almost full, but do not over fill them. The rice expands in cooking, so leave about 1 cm of the pepper free from stuffing 

Layering 

Place the peppers in a saucepan, arranging them to stand tall and proud! For extra flavour, add a couple pieces of pancetta or any smoked meat. Cover them with 1/2 litre of tomato puree. 

Cooking 

Bring it to the boil then cover with a lid and let simmer on low heat for 40 minutes. 

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