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
Scale
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
