Description
Romanian Stuffed Peppers (Ardei Umpluți) are a traditional and hearty dish made by stuffing bell peppers with a savory mixture of rice, ground meat, and herbs, then simmering them in a rich tomato sauce. This beloved recipe offers a satisfying, comforting meal that is perfect for any occasion. It’s a flavorful dish often served with sour cream and a side of crusty bread.
Ingredients
Scale
For the filling:
- 6 large bell peppers (red, green, or yellow)
- 1 lb (450g) ground beef (or a mix of beef and pork for a richer flavor)
- 1/2 cup rice (uncooked)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil (for sautéing)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried dill
- Salt and pepper, to taste
- 1 egg (optional, for binding the mixture)
- 1/4 cup fresh parsley, chopped
For the sauce:
- 2 cups tomato puree or crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 bay leaf
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1/2 teaspoon sugar (optional, to balance acidity)
- 1/2 cup water or vegetable broth
For serving (optional):
- Sour cream
- Fresh parsley, chopped
Instructions
- Prepare the Peppers:
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- If you want to soften the peppers a bit before stuffing, you can blanch them in boiling water for 3-5 minutes, then drain and set aside. This step is optional but helps soften the peppers, making them easier to eat.
- Make the Filling:
- In a large pan, heat the olive oil over medium heat and sauté the onion and garlic until softened and translucent (about 3-5 minutes).
- Add the ground meat to the pan and cook until browned, breaking it up with a spoon as it cooks.
- Add the uncooked rice to the meat mixture and cook for another 2 minutes, stirring to combine. The rice will cook further in the peppers as they simmer.
- Season the mixture with thyme, dill, salt, and pepper. Stir in the egg (if using) and fresh parsley.
- Remove from heat and let the filling cool slightly.
- Stuff the Peppers:
- Carefully stuff each bell pepper with the meat and rice mixture, pressing gently to pack the filling inside.
- Place the stuffed peppers upright in a large pot or Dutch oven.
- Prepare the Sauce:
- In a separate bowl, mix the tomato puree (or crushed tomatoes), tomato paste, olive oil, bay leaf, dried basil, salt, pepper, and sugar (if using).
- Pour the sauce over the stuffed peppers, ensuring they are mostly covered. Add water or vegetable broth to adjust the consistency of the sauce, if needed.
- Simmer the Stuffed Peppers:
- Cover the pot and bring the sauce to a simmer over medium-low heat. Cook for 45-60 minutes, or until the peppers are tender and the filling is fully cooked through. You can occasionally spoon some of the sauce over the peppers as they cook to keep them moist.
- Serve:
- Once cooked, remove the stuffed peppers from the sauce and serve them hot, topped with a dollop of sour cream and sprinkled with fresh parsley, if desired.
- Serve with crusty bread or mashed potatoes for a complete meal.
Notes
- You can use ground turkey or chicken as a leaner alternative to beef and pork.
- For a vegetarian version, omit the meat and use a mixture of rice, mushrooms, and vegetables.
- These stuffed peppers can be made in advance and stored in the refrigerator for up to 3 days. They also freeze well for later use.
- If you prefer a spicier dish, you can add chili flakes to the filling or sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Romanian, Eastern European
Nutrition
- Serving Size: 1 stuffed pepper with sauce
- Calories: 330
- Sugar: 8g
- Sodium: 660mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 80mg