If you are craving a comforting and soul-satisfying meal, look no further than this Romanian Stuffed Peppers (Ardei Umpluti) Recipe. These vibrant, tender bell peppers are lovingly filled with a savory mix of ground pork, rice, fresh herbs, and onions, all gently baked in a luscious tomato and sour cream sauce. Each bite bursts with rich, homey flavors that have been cherished in Romanian kitchens for generations. This dish is a beautiful harmony of simple ingredients coming together to create something truly special and heartwarming, perfect for family dinners or sharing with close friends.
Ingredients You’ll Need
Every ingredient in this Romanian Stuffed Peppers (Ardei Umpluti) Recipe plays a crucial role in building layers of flavor and texture. From the juicy bell peppers that cradle the delicious filling to the fresh herbs that add brightness, these simple components come together effortlessly to create a comforting classic.
- 10 medium peppers: Choose firm, ripe bell peppers to hold the stuffing perfectly and provide vibrant color.
- 1½ pound ground pork: Adds rich, savory depth and keeps the filling tender and juicy.
- ½ cup rice (uncooked): Provides a lovely bite and absorbs the flavors of the spices and herbs.
- 1 onion (chopped): Offers a subtle sweetness and aromatic foundation for the filling.
- 1 egg: Acts as a binder to keep the stuffing mixture together when cooking.
- ¼ cup fresh dill (chopped): Adds a fresh, slightly tangy herbal note that brightens the dish.
- ¼ cup fresh parsley (chopped): Brings earthiness and balances the richness of the pork.
- ½ teaspoon salt: Enhances overall flavor and sweetness of ingredients.
- ¼ teaspoon pepper: Provides a gentle warmth and slight kick.
- 2 cups tomato puree (or passata): Forms the luscious, tangy base of the cooking sauce.
- ½ cup sour cream: Adds creaminess and a subtle tang to the sauce, making it incredibly comforting.
- 2 cups water: Ensures the peppers are tenderly steamed and juicy.
- ½ teaspoon salt (or to taste): Seasoning for the sauce to balance acidity and flavor.
- ¼ teaspoon pepper (or to taste): Adds just enough spice in the sauce for a perfect finish.
How to Make Romanian Stuffed Peppers (Ardei Umpluti) Recipe
Step 1: Prepare the Oven and Peppers
Start by arranging a rack in the middle of your oven and preheating it to 375℉. This ensures an even, gentle heat for baking. Then, carefully cut off the tops of your peppers and scoop out all the seeds and membranes. To help your peppers stand upright in the pot without tipping over, trim a small flat piece off the bottom for a stable base. This step sets the stage perfectly for stuffing.
Step 2: Make the Flavorful Filling
In a large bowl, combine the ground pork, uncooked rice, chopped onion, egg, fresh dill, fresh parsley, salt, and pepper. Use your hands or a spoon to mix until everything is evenly incorporated. This blend is the heart of your Romanian Stuffed Peppers (Ardei Umpluti) Recipe — it’s full of fresh herbaceousness and seasoned just right to complement the sweet peppers.
Step 3: Stuff the Peppers and Arrange Them
Now comes the fun part — stuffing each pepper generously with the filling mixture. Pack them firmly so each bite will be full of that delicious meat and rice blend. Place the stuffed peppers standing upright in a large pot or Dutch oven. This not only keeps them stable but also allows the sauce to surround and infuse them with flavor during baking.
Step 4: Prepare and Pour the Sauce
Whisk together the tomato puree, sour cream, water, salt, and pepper until smooth and creamy. Pour this rich sauce evenly over the stuffed peppers, making sure there’s enough liquid to reach about halfway up the sides. The sauce will simmer during baking, tenderizing the peppers and creating an irresistible finishing touch.
Step 5: Bake Covered, Then Uncovered
Cover the pot tightly with a lid or foil and bake for 1½ hours. This slow, gentle cooking softens the peppers and lets the flavors meld beautifully. Then, remove the cover and continue baking for another 45 minutes to an hour uncovered, allowing the sauce to thicken and the tops to develop a subtle golden finish. The peppers are ready when a fork slides easily through the skin and filling, and the rice is perfectly tender.
Step 6: Serve Warm with Sauce
Serve these Romanian Stuffed Peppers (Ardei Umpluti) Recipe beauties hot, spooning plenty of the tangy sauce over each pepper. A dollop of sour cream on top adds a luscious creaminess, and some crusty bread on the side is ideal for soaking up every last drop. This final presentation makes for a truly satisfying and comforting meal.
How to Serve Romanian Stuffed Peppers (Ardei Umpluti) Recipe
Garnishes
A sprinkle of fresh chopped parsley or dill on top adds brightness and a pop of color right before serving. For an extra touch of creaminess, add a spoonful of sour cream on the peppers—it balances perfectly with the tangy tomato sauce and savory filling.
Side Dishes
Romanian Stuffed Peppers (Ardei Umpluti) Recipe pairs beautifully with crusty rustic bread to mop up the luscious sauce. A simple green salad dressed with lemon and olive oil offers a refreshing contrast, or for cooler nights, a warm bowl of polenta makes for a hearty accompaniment.
Creative Ways to Present
For a family-style feast, arrange the stuffed peppers in a large, rustic serving dish with plenty of sauce drizzled over. Alternatively, place individual servings in shallow bowls with a swirl of sour cream and a sprinkle of herbs for an inviting, restaurant-quality look that everyone will love.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and you might!), transfer them to an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, making for an even tastier meal the next day.
Freezing
Romanian Stuffed Peppers (Ardei Umpluti) Recipe freeze beautifully. Place the cooled, stuffed peppers along with sauce in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat leftovers gently in the oven at 350℉, covered with foil, until warmed through, about 20-25 minutes. Alternatively, warm in a saucepan over low heat on the stove, stirring occasionally to heat the sauce evenly without drying the peppers.
FAQs
Can I use ground beef instead of pork?
Absolutely! Ground beef is a great alternative if you prefer a leaner or different flavor profile. You might want to add a bit of oil or fat to keep the filling moist.
Do I need to pre-cook the rice before stuffing?
No need to pre-cook the rice. The rice cooks perfectly inside the pepper during the slow baking process, absorbing all the lovely juices from the sauce and meat.
Can I make this dish vegetarian?
Yes, you can swap the meat with cooked lentils, mushrooms, or a plant-based ground meat substitute. Adjust seasonings accordingly to maintain the rich flavor.
What type of peppers work best?
Medium to large bell peppers are ideal because they are sturdy enough to hold the stuffing and cook evenly. Choose any color you like—red, yellow, orange, or green all work wonderfully.
Is it possible to bake this recipe without a Dutch oven?
Definitely! Use any large, deep baking dish or casserole with a lid or cover tightly with foil. Just make sure the peppers fit snugly so they stay upright while baking.
Final Thoughts
This Romanian Stuffed Peppers (Ardei Umpluti) Recipe is one of those dishes that feels like a warm hug from the inside out. It’s a celebration of simple ingredients turning into something extraordinary, carrying a taste of tradition and the joy of sharing hearty, homemade food. I highly encourage you to give it a try—once you do, these tender, flavorful peppers will surely become a beloved staple in your kitchen too.
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Romanian Stuffed Peppers (Ardei Umpluti) Recipe
- Total Time: 2 hours 45 minutes
- Yield: 10 servings 1x
Description
Romanian Stuffed Peppers, or Ardei Umpluti, are a traditional and hearty dish featuring bell peppers stuffed with a flavorful mixture of ground pork, rice, herbs, and spices. Baked slowly in a rich tomato and sour cream sauce, these peppers become tender and infused with savory flavors, making a comforting meal perfect for family dinners or special occasions.
Ingredients
For the Stuffed Peppers
- 10 medium bell peppers
- 1½ pounds ground pork
- ½ cup uncooked rice
- 1 onion, chopped
- 1 egg
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Sauce
- 2 cups tomato puree (or passata)
- ½ cup sour cream
- 2 cups water
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Instructions
- Preheat the oven: Arrange a rack in the middle of your oven and preheat it to 375°F (190°C) to ensure even baking for the stuffed peppers.
- Prepare the peppers: Cut off the tops of the peppers and carefully remove the seeds and membranes from inside. To help the peppers stand upright during cooking, trim a small flat piece off the bottom of each pepper to create an even base.
- Make the stuffing: In a large bowl, combine ground pork, uncooked rice, chopped onion, egg, chopped dill, chopped parsley, salt, and pepper. Mix thoroughly to evenly distribute all ingredients.
- Stuff the peppers: Fill each prepared pepper generously with the pork and rice mixture. Place the stuffed peppers standing upright in a large pot or Dutch oven, making sure they fit snugly.
- Prepare the sauce: Whisk together the tomato puree, sour cream, water, salt, and pepper until well combined. Pour this sauce mixture over the stuffed peppers, adding enough water to cover about half the height of the peppers.
- Bake covered: Cover the pot tightly with a lid or aluminum foil and bake in the preheated oven for 1½ hours. This slow cooking allows the flavors to meld and the rice to cook properly inside the peppers.
- Bake uncovered: Remove the cover and continue baking for an additional 45 minutes to 1 hour. The peppers are done when a fork easily pierces through the skin, meat, and rice inside.
- Serve: Serve the stuffed peppers hot, spooning over plenty of the rich tomato and sour cream sauce. Add an extra dollop of sour cream on top if desired and accompany with crusty bread to soak up the sauce.
Notes
- To ensure even cooking, select peppers of similar size and shape so they stand upright uniformly.
- If you prefer less sour cream tang in the sauce, reduce the amount or substitute with Greek yogurt.
- You can swap ground pork with ground beef or a mix of pork and beef for variation.
- Cooking times may vary slightly depending on your oven; check for tenderness with a fork before serving.
- Leftovers can be refrigerated for 3-4 days and reheat well in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Romanian
