Romanian Stuffed Peppers Recipe
If you’re craving a taste of comfort that’s both hearty and homey, Romanian Stuffed Peppers are about to become your new favorite dish. This beloved classic combines sweet bell peppers with a savory blend of ground pork, fluffy rice, and fresh herbs, all simmered in a rich tomato sauce until everything is melt-in-your-mouth tender. Whether you’re already a fan of Eastern European cuisine Main Course. Get ready to fill your kitchen with the delicious aromas of this traditional recipe and create a meal that brings everyone to the table!
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about making Romanian Stuffed Peppers is how each ingredient plays a vital role in building flavor and texture. With just a handful of everyday staples, you’ll create a dish that’s bursting with color, aroma, and heartwarming taste.
- Bell peppers: Choose red or yellow for sweetness and vibrant color; these become wonderfully tender as they cook.
- Ground pork (or beef/mix): This forms the savory backbone of the filling; opt for a blend if you like a richer, deeper flavor.
- White rice: Uncooked rice absorbs the juices and fluffs up, making the stuffing perfectly hearty and cohesive.
- Onion: Finely chopped onion adds a gentle sweetness and helps round out the filling’s texture.
- Egg: Acts as a binder, holding everything together for neat, sliceable servings.
- Tomato paste: Intensifies the umami and gives the filling a subtle tang and beautiful color.
- Salt and black pepper: Essential for seasoning and bringing out all the other flavors.
- Dried thyme: Adds a subtle earthy note that pairs perfectly with the pork and tomatoes.
- Fresh parsley: Brings a pop of freshness and color to the filling.
- Tomato juice or passata: This luscious sauce bathes the peppers, infusing them with rich tomato flavor as they cook.
- Vegetable oil: A little drizzle helps everything cook evenly and adds silkiness to the sauce.
- Bay leaves: Lend a gentle herbal fragrance to the simmering pot.
- Water: Needed to ensure the peppers are perfectly cooked and the sauce has the right consistency.
How to Make Romanian Stuffed Peppers
Step 1: Prepare the Filling
Start by grabbing your biggest mixing bowl and combining the ground pork, uncooked rice, finely chopped onion, egg, tomato paste, salt, pepper, thyme, and parsley. Use clean hands or a sturdy spoon to mix everything together until it’s thoroughly blended but not overworked. The secret to irresistible Romanian Stuffed Peppers is a filling that’s well-seasoned and just moist enough to hold together.
Step 2: Stuff the Peppers
With your filling ready, take each bell pepper and gently pack it with the meat and rice mixture. Press down lightly as you go, making sure not to overfill—leave a little space at the top so the rice has room to expand as it cooks. This ensures every bite is juicy and perfectly cooked.
Step 3: Arrange and Add Sauce
Stand the stuffed peppers upright in a large pot or Dutch oven. Pour the tomato juice or passata all around and over the peppers, then add just enough water to nearly cover them. Toss in the bay leaves and drizzle the vegetable oil over the top. This creates a rich, aromatic bath for your peppers to gently simmer in.
Step 4: Cook Low and Slow
Bring the pot to a gentle boil over medium heat, then reduce the heat to low, cover, and let everything simmer for 1.5 to 2 hours. Alternatively, you can bake the pot in a preheated oven at 350°F (175°C) for the same amount of time. You’ll know the Romanian Stuffed Peppers are ready when the peppers are tender, the rice inside is fluffy, and the flavors have melded into a heavenly harmony.
Step 5: Serve and Enjoy
Ladle the peppers onto plates, spooning plenty of that gorgeous tomato sauce over each one. Traditionally, a dollop of sour cream on the side is the finishing touch—it adds creaminess and balances the bright tomato flavor beautifully.
How to Serve Romanian Stuffed Peppers
Garnishes
Top your Romanian Stuffed Peppers with a generous dollop of cool sour cream and a sprinkle of fresh chopped parsley. If you’re feeling fancy, a dusting of smoked paprika or a few curls of lemon zest can add a wonderful pop of flavor and color.
Side Dishes
This dish loves to be paired with something simple and comforting. Crusty bread is perfect for soaking up the savory tomato sauce, while creamy mashed potatoes or a light cucumber salad make classic, refreshing companions. Don’t forget to set out some extra sour cream for dipping!
Creative Ways to Present
For a fun twist, try serving your Romanian Stuffed Peppers in individual clay pots or casserole dishes. You can also slice the peppers in half before serving to show off the beautiful filling. If you’re hosting a dinner party, line the peppers up on a platter and drizzle the sauce artistically over the top—it’s always a showstopper!
Make Ahead and Storage
Storing Leftovers
Romanian Stuffed Peppers actually taste even better the next day! Simply let the peppers cool to room temperature, then transfer them to an airtight container. Store them in the refrigerator for up to 3 days—the flavors will deepen, and the sauce will become even richer.
Freezing
If you want to save some for later, these peppers freeze beautifully. Arrange cooled stuffed peppers in a freezer-safe container, cover with sauce, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, place the peppers and sauce in a covered dish and warm them gently in the oven at 325°F (165°C) until hot throughout, about 25 to 30 minutes. You can also reheat individual portions in the microwave—just be sure to cover them so they stay moist.
FAQs
Can I use ground beef instead of pork?
Absolutely! Ground beef, or even a 50/50 blend of pork and beef, works wonderfully in Romanian Stuffed Peppers. Each meat brings its own special flavor, so feel free to use your favorite or what you have on hand.
What’s the best way to keep the peppers from falling apart?
Be gentle when stuffing the peppers, and avoid overfilling them. Leaving a little space at the top allows the rice to expand without bursting the pepper, keeping everything nicely intact during cooking.
Can I make this dish vegetarian?
Yes, you can create a delicious vegetarian version by swapping the meat for cooked lentils, mushrooms, or a plant-based ground meat substitute. The rest of the recipe stays the same, so you’ll still enjoy all the classic flavors.
Should I cook the rice before adding it to the filling?
No need to cook the rice beforehand—the uncooked rice will absorb all the lovely juices inside the pepper as it cooks, making the filling perfectly tender and flavorful.
Do Romanian Stuffed Peppers need to be served hot?
They’re definitely best when served warm, fresh from the pot, but they’re also incredibly tasty at room temperature. Some people even enjoy them cold straight from the fridge, especially on a hot summer day!
Final Thoughts
If you’re searching for a dish that brings people together and fills your home with warmth, you simply have to try making Romanian Stuffed Peppers. With every bite, you’ll taste the tradition and love that goes into this comforting meal. So gather your ingredients, invite your loved ones, and enjoy a true taste of Romania at your own table!
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Romanian Stuffed Peppers Recipe
- Total Time: 2 hours 5 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Romanian Stuffed Peppers, known as ardei umpluți, are a traditional and hearty dish featuring bell peppers filled with a flavorful mixture of ground pork, rice, and aromatic herbs, then simmered in a rich tomato sauce. Perfect for a comforting main course, these peppers offer a delightful balance of textures and savory flavors, ideal served warm with a dollop of sour cream.
Ingredients
Peppers
- 6 medium bell peppers (red or yellow), tops cut off and seeds removed
Filling
- 1 pound ground pork (or beef or a mix)
- 1/2 cup uncooked white rice
- 1 medium onion, finely chopped
- 1 egg
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
Cooking Liquid and Garnish
- 3 cups tomato juice or passata
- 1 tablespoon vegetable oil
- 2 bay leaves
- Water as needed
Instructions
- Prepare the filling: In a large bowl, combine ground pork, uncooked rice, finely chopped onion, egg, tomato paste, salt, black pepper, dried thyme, and chopped fresh parsley. Mix thoroughly until all ingredients are well incorporated.
- Stuff the peppers: Gently fill each hollowed bell pepper with the meat mixture, pressing down lightly to ensure they are adequately packed but without overfilling to avoid bursting during cooking.
- Arrange in pot: Place the stuffed peppers upright in a large pot or Dutch oven, making sure they fit snugly side by side for even cooking.
- Add liquids and seasonings: Pour the tomato juice over the peppers, then add enough water to almost cover them. Add the bay leaves and drizzle the vegetable oil on top for richness.
- Cook the peppers: Bring the mixture to a gentle boil over medium heat. Once boiling, reduce heat to low, cover the pot, and simmer for 1.5 to 2 hours until the peppers are tender and the rice is fully cooked. Alternately, you can bake the pot in a preheated oven at 350°F (175°C) for the same amount of time, covered.
- Serve: Remove the bay leaves and serve the stuffed peppers warm, optionally topped with a dollop of sour cream for added creaminess. Enjoy with crusty bread or mashed potatoes for a complete meal.
Notes
- You can substitute pork with beef or use a 50/50 blend of both meats for varying flavors.
- For a deeper flavor, sauté the onion before mixing it into the filling.
- This dish tastes even better the next day as the flavors meld together.
- Serve alongside crusty bread or creamy mashed potatoes for a wholesome meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Stovetop or Baking
- Cuisine: Romanian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 310
- Sugar: 7g
- Sodium: 690mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
