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Romanian Stuffed Peppers


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  • Author: Olivia
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

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:
    1. 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.
    2. 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