Romanian Stuffed Peppers (Ardei Umpluți) features sweet yellow Hungarian peppers filled with a savory blend of ground pork, rice, and herbs, simmered to perfection in a straightforward tomato sauce. It makes for a hearty and satisfying dinner option. Enjoy them as they are or with a side of bread for a delightful meal!
Stuffed peppers are traditionally served hot as a main dish. They pair wonderfully with crusty bread or topped with sour cream.
If you’re looking for some more Romanian recipes check out my chicken liver with caramelized onion over mashed potatoes, meatballs soup and one of my favorites plum dumplings.
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About Traditional Romanian Stuffed Peppers
The history and tradition of Romanian ardei umpluti, or stuffed peppers, run deep within Romanian cooking, reflecting a fusion of Eastern European and Balkan influences. This popular dish has been a kitchen staple for generations, celebrated for its robust flavors and comforting appeal.
Ardei umpluți typically features sweet bell peppers generously filled with a medley of ground meat, rice, onions, and a blend of herbs and spices. Variations from the original recipe abound across regions and households, each imparting its unique twist to the recipe. Typically, a combination of pork and beef is used, imparting a hearty richness to the filling.
The peppers are meticulously prepared by hollowing them out and stuffing them with the savory mixture, then gently simmered in a delicious tomato sauce. This sauce, often delicately tangy with a hint of sweetness, serves to enhance the flavors of both the peppers and the filling, creating a harmonious balance that is deeply satisfying.
More than just a delicious dish, ardei umpluți symbolize Romanian culinary heritage and hospitality, frequently gracing festive gatherings, family meals, and holiday tables as a cherished centerpiece.
Across Romania, you'll encounter diverse variations of stuffed peppers, each offering its own regional flair or family tradition handed down through the ages. This diversity underscores the richness of Romanian cuisine, its capacity for adaptation, and its commitment to preserving authentic flavors and customs.
Ultimately, ardei umpluți embody the warmth of Romanian hospitality and the pride in culinary legacy, making them a timeless favorite enjoyed by many, both domestically and internationally.
Try our other Romanian recipes like Meatballs soup and Potato soup with sausages!
Why You’ll Love This Recipe
You'll love these stuffed peppers recipe because it combines the richness of savory minced meat with the sweetness of bell peppers, all simmered to perfection in a tangy tomato sauce. It's a comforting and hearty dish that's easy to prepare and incredibly satisfying to enjoy. Plus, the flavors meld beautifully together, making it a favorite for family dinners or gatherings with friends. Whether you serve it as a main course or alongside crusty bread for soaking up the delicious sauce, this recipe is sure to become a go-to favorite in your kitchen!
Ingredients
- Yellow Peppers: Sweet yellow bell peppers add a vibrant color and mild sweetness to the dish. They are hollowed out and stuffed with the flavorful meat and rice mixture. Green peppers and red bell peppers are used in other parts of the world or Middle Eastern cuisine.
- Ground Pork and Beef: A mixture of ground pork and beef provides richness and depth of flavor to the filling. Pork brings its unique flavor while beef adds robustness.
- Rice: Rice contributes to the texture and helps hold the stuffing together.
- Onions: Onions add aromatic sweetness and depth to the filling. They are finely chopped and sautéed to soften before mixing with the meat and rice.
- Olive Oil: Vegetable oil is used for sautéing the onions and tomato paste, enhancing their flavors and helping to create a rich base for the tomato sauce.
- Smoked Paprika: Smoked paprika lends a distinct smoky flavor and deep red color to the tomato sauce.
- Thyme: Dried thyme adds earthy and slightly floral notes to the filling, complementing the meats and balancing the flavors.
- Salt: Salt is essential for seasoning the filling and tomato sauce, enhancing flavors and bringing out the natural tastes of the ingredients.
- Ground Black Pepper: Ground black pepper adds a hint of spiciness and warmth to the dish, balancing the other flavors.
- Sugar: A small teaspoon of sugar is added to the tomato sauce to balance the acidity of the tomatoes and enhance their natural sweetness.
- Tomato Juice: Tomato juice forms the base of the sauce in which the stuffed peppers are simmered. It provides a tangy and savory liquid that infuses flavor into the peppers.
- Parsley and Dill: Fresh parsley and dill are used as garnishes, adding brightness and freshness to the dish just before serving.
Substitutions
Meat: Instead of a combination of ground pork and beef, you can use:
- Ground turkey or chicken for a lighter option.
- Lamb for a more pronounced flavor.
- Vegetarian or vegan alternatives like lentils, mushrooms, or tofu for a plant-based version.
Rice: Instead of white rice, you can use:
- Brown rice for a nuttier flavor and added fiber.
- Quinoa for a higher protein content.
- Cauliflower rice for a low-carb option.
Tomato Sauce: Instead of tomato juice or passata, you can use:
- Crushed tomatoes or diced tomatoes for a chunkier sauce.
- Homemade tomato sauce with herbs and spices for a more personalized flavor.
Herbs and Spices: Instead of or in addition to thyme and paprika, you can use:
- Basil, oregano, or rosemary for different herbaceous notes.
- Cumin or chili powder for a spicier kick.
- Fresh herbs like mint or cilantro for a refreshing twist.
Step by Step Instructions
Prepare the Peppers: Cut the tops off the peppers and remove the seeds and membranes from inside. Rinse the peppers under cold water and set aside.
Prepare the Filling: Chop onions. In a frying pan on a medium-high heat add oil, chopped onions and stir until onion is translucent. Remove from heat, add paprika and stir. In a large bowl, combine the ground pork, ground beef, uncooked rice, cooked onion, fresh dill and parsley, dried thyme, salt, and pepper. Mix well until all ingredients are evenly distributed.
Stuff the Peppers: Fill each pepper generously with the meat mixture, packing it in tightly. Leave a little space at the top of each pepper to allow the rice to expand during cooking. Place peppers in a large pot.
Simmer: Carefully place the stuffed peppers into the pot with the tomato sauce cover the peppers halfway. Add enough water to cover the peppers. Bring the sauce to a simmer over medium low heat.
Cook: Cover the pot with a lid and let the peppers simmer gently on lower heat for about 50-60 minutes, or until the peppers are tender and the rice is fully cooked. Add few cups of water or tomato juice if needed to keep the peppers moist. Optional add 1 teaspoon sugar to the liquid to balance the acidity.
Serve: Once cooked, remove the stuffed peppers carefully from the pot and place them on a plate. Pour sauce over the peppers.
Serving Suggestions
These serving suggestions can elevate your ardei umpluți experience, providing variety and enhancing the overall enjoyment of this beloved Romanian dish. Adjust according to your preferences and enjoy the rich flavors and textures of this hearty meal!
Sour Cream: Serve with a dollop of sour cream on top of each stuffed pepper. The coolness of the sour cream contrasts nicely with the savory flavors of the peppers and sauce.
Crusty Bread: Provide slices of crusty bread or baguette on the side to soak up the flavorful tomato sauce. This is a classic way to enjoy every last bit of the delicious sauce.
Mămăligă (Polenta): Serve ardei umpluți with a side of creamy mămăligă, which is Romanian-style polenta. Its mild flavor and soft texture pair well with the hearty stuffed peppers.
Herb Garnish: Sprinkle chopped fresh parsley or dill over the stuffed peppers just before serving. This adds a pop of color and a hint of freshness to the dish.
Wine Pairing: Consider pairing ardei umpluți with a Romanian red wine, such as Fetească Neagră or Merlot, or a dry white wine like Fetească Albă. The wine's acidity and fruitiness can enhance the flavors of the dish.
Storage Instructions
To properly store Romanian ardei umpluți (stuffed peppers) and ensure they remain safe and delicious for later consumption, follow these storage instructions:
Cooling Down: Allow the stuffed peppers to cool completely at room temperature before storing them.
Refrigeration: Store the stuffed peppers in an airtight container or tightly covered dish in the refrigerator. They can be stored for up to 3-4 days.
Freezing (Optional): Stuffed peppers can be frozen for longer storage. Place them in a freezer-safe container or wrap them individually in plastic wrap and then aluminum foil to prevent freezer burn. They can be stored in the freezer for up to 2-3 months.
Thawing and Reheating: When ready to eat, thaw frozen stuffed peppers overnight in the refrigerator. Reheat them gently on the stovetop over low to medium heat or in the microwave until heated through.
Leftovers: Leftover stuffed peppers are delicious reheated and enjoyed as a convenient and satisfying meal.
Tips and Notes
Here are some helpful tips and notes to consider when making Romanian stuffed peppers:
Choosing Peppers: Select medium size, uniform sweet yellow bell peppers.
Preparing Peppers: Cut the top of the peppers and remove the seeds and membranes carefully. Rinse them well under cold water to remove any residual seeds.
Filling Consistency: Ensure the filling mixture is well-seasoned and thoroughly combined. Pack the filling tightly into the peppers without overstuffing to allow room for the rice to expand during cooking. Leftover filling can be used to make Romanian meatball soup.
Sautéing Onions: Sauté diced onion until they are soft and translucent before mixing them into the filling. This enhances their sweetness and melds their flavors with the meat and rice.
Tomato Sauce: Prepare a flavorful tomato sauce with tomato juice, tomato paste, and seasonings. This sauce not only flavors the stuffed peppers but also keeps them moist during cooking.
Simmering: Arrange the stuffed peppers in a pot or dutch oven with the tomato sauce and simmer gently over low heat. Covering the pot helps retain moisture and ensures even cooking.
Seasoning: Taste and adjust the seasoning of the filling and tomato sauce as needed before simmering.
Garnishes: Garnish the stuffed peppers with fresh herbs like parsley or dill just before serving to add freshness and color.
Serving: Serve ardei umpluți hot as a main dish, accompanied by sides like crusty bread or sour cream.
Variations: Feel free to experiment with different fillings and seasonings based on your taste preferences or dietary restrictions. Consider using alternative meats, grains, or adding vegetables for a personalized twist.
Other Cooking Options
Here are a few alternative cooking methods for ardei umpluți (Romanian stuffed peppers) other than the stove top:
Baking in the Oven:
After stuffing the peppers and preparing the tomato sauce, place them in a baking dish. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for about 45-60 minutes, or until the peppers are tender and the filling is cooked through.
Slow Cooker Method:
Arrange the stuffed peppers in a slow cooker and pour the tomato sauce over them. Cook on low for 6-8 hours or on high for 3-4 hours, until the peppers are tender and the filling is fully cooked. This method allows for a longer, slower infusion of flavors.
Instant Pot or Pressure Cooker:
After stuffing the peppers and preparing the tomato sauce, arrange them in the Instant Pot or pressure cooker. Close the lid and set the cooker to high pressure for 10-12 minutes, followed by a quick release. This method reduces cooking time while retaining moisture and flavor.
Serve hot topped with a little bit of sour cream and fresh crusty bread on the side.
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Recipe
Traditional Romanian Stuffed Peppers (Ardei Umpluti)
Equipment
Ingredients
- 12 yellow peppers medium size
- 1000 grams ground pork pork and beef
- 200 grams rice
- 2 tablespoons olive oil
- 2 onions
- 2 teaspoons smoked paprika
- 1 teaspoon thyme
- ¼ cup parsley fresh, chopped
- ¼ cup dill fresh, chopped
- 3 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon sugar
- 500 ml tomato sauce
- 10 cups water
- 1 cup sour cream
Instructions
- Prepare the Peppers: Cut the tops off the peppers and remove the seeds and membranes from inside. Rinse the peppers under cold water and set aside.
- Prepare the Filling: Chop onions. In a frying pan on a medium-high heat add oil, chopped onions and stir until onion is translucent. Remove from heat, add paprika and stir. In a large bowl, combine the ground pork, ground beef, uncooked rice, cooked onion, fresh dill and parsley, dried thyme, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Stuff the Peppers: Fill each pepper generously with the meat mixture, packing it in tightly. Leave a little space at the top of each pepper to allow the rice to expand during cooking. Place peppers in a large pot.
- Simmer: Carefully place the stuffed peppers into the pot with the tomato sauce cover the peppers halfway. Add enough water to cover the peppers. Bring the sauce to a simmer over medium low heat.
- Cook: Cover the pot with a lid and let the peppers simmer gently on lower heat for about 50-60 minutes, or until the peppers are tender and the rice is fully cooked. Add few cups of water or tomato juice if needed to keep the peppers moist. Optional add 1 teaspoon sugar to the liquid to balance the acidity.
- Serve: Once cooked, remove the stuffed peppers carefully from the pot and place them on a plate. Pour sauce over the peppers.
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