Description
Romanian Stuffed Peppers, known as ‘Ardei umpluti,’ are a traditional savory dish featuring bell peppers filled with a flavorful mixture of ground meat, rice, and aromatic herbs, cooked gently in a rich tomato sauce. This comforting and hearty recipe showcases a perfect balance of tender peppers and a savory filling, topped with sour cream and fresh parsley for a delicious meal.
Ingredients
Scale
Peppers
- 6 large bell peppers (red, green, or yellow)
Filling
- 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
Tomato 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
- Sour cream
- Fresh parsley, chopped
Instructions
- Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- Optional Blanching: To soften the peppers, blanch them in boiling water for 3-5 minutes, then drain and set aside. This step makes the peppers easier to eat but is optional.
- Sauté Onion and Garlic: In a large pan, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until softened and translucent, about 3-5 minutes.
- Cook the Meat: Add the ground beef to the pan and cook until browned, breaking it up with a spoon as it cooks to ensure even cooking.
- Add Rice: Stir in the uncooked rice and cook the mixture for another 2 minutes, allowing the rice to absorb some flavors. The rice will finish cooking inside the peppers during simmering.
- Season the Filling: Season the meat and rice mixture with dried thyme, dill, salt, and pepper. Mix in the egg if using, and stir in the fresh chopped parsley.
- Cool the Filling: Remove the filling from heat and let it cool slightly for easier handling when stuffing.
- Stuff the Peppers: Carefully fill each bell pepper with the meat and rice mixture, pressing gently to pack the filling firmly inside.
- Arrange Peppers: Stand the stuffed peppers upright in a large pot or Dutch oven, packed closely but stable.
- Prepare the Tomato Sauce: In a bowl, combine tomato puree or crushed tomatoes, tomato paste, olive oil, bay leaf, dried basil, salt, pepper, and sugar if using.
- Add Sauce and Liquid: Pour the tomato sauce evenly over the stuffed peppers, covering them mostly. Add water or vegetable broth as needed to adjust the sauce consistency.
- Simmer: Cover the pot and bring the sauce to a gentle simmer over medium-low heat. Cook for 45-60 minutes until the peppers are tender and the filling is cooked through. Occasionally spoon sauce over the peppers to keep them moist.
- Serve: Remove the stuffed peppers from the sauce and plate them. Top with a dollop of sour cream and sprinkle with fresh parsley.
- Suggested Accompaniments: Serve hot with crusty bread or mashed potatoes for a complete and satisfying meal.
Notes
- Blanching the peppers before stuffing is optional but helps soften them for eating.
- The egg in the filling acts as a binder but can be omitted for a looser texture.
- You can use a mix of ground beef and pork for richer flavor.
- Adjust seasoning according to taste, especially salt and herbs.
- Simmer gently to avoid breaking the peppers.
- The sour cream topping adds a traditional creamy contrast to the tomato sauce.
