Romanian Stuffed Peppers (Ardei Umpluti)
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
10
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Calories
291 kcal
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Course
Main Course, Dinner
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Cuisine
Romanian
Romanian Stuffed Peppers (Ardei Umpluti)
Description
The Romanian Stuffed Peppers recipe combines ground pork and rice with fresh herbs like dill and parsley, bound together with egg and seasoned with salt and pepper. The mixture is packed into peppers hollowed out to stand upright during baking. The peppers simmer in a sauce made from tomato puree mixed with sour cream and water, which ensures they remain moist and absorb flavor throughout the 2 to 2.5 hours cooking time. This method produces a tender yet firm pepper skin and a flavorful, cooked-through filling. Traditionally, sweet yellow Hungarian or yellow dove bell peppers work best for their mild flavor and structure.
The sauce, enriched with sour cream, adds a creamy balance to the acidity of the tomatoes. Serving suggestions typically involve enjoying the stuffed peppers hot from the oven as a hearty entree. Leftovers keep well in the refrigerator for several days and can be frozen when fully cooled, but reheating is best done thoroughly to ensure meat safety.
For preparation, trimming the pepper bases helps them stand steadily during cooking. Adjusting the sauce's consistency with extra water can ensure enough liquid covers about half the height of the peppers, aiding even cooking. Monitor the doneness by testing the softness of the peppers with a fork towards the end of baking.
Ingredients
For Peppers
- 10 medium pepper
- 1½ pound ground pork
- ½ cup rice uncooked
- 1 onion chopped
- 1 egg
- ¼ cup dill chopped, fresh
- ¼ cup parsley chopped, fresh
- ½ teaspoon salt
- ¼ teaspoon black pepper
For 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
- Arrange a rack in the middle of your oven and preheat to 375℉.
- Prepare the peppers by cutting off the tops of the peppers. Remove and discard any seeds and membranes from the insides of the peppers. To keep the peppers from falling over while cooking, cut a small flat piece off the bottom of the pepper so that it has a more even bottom.
- In a large bowl combine the ground pork, rice, onion, egg, dill, parsley, salt and pepper. Mix well. Stuff each pepper really well and arrange them in a big pot standing up. I used a large 5 quart oval Dutch Oven with a lid.
- To make the sauce whisk together the tomato puree with the sour cream, water, salt and pepper. Pour this over the peppers. Add more water if needed, there should be enough water to come about half way up the peppers.
- Cover the pot with a lid or aluminum foil and bake for 1 1/2 hours covered. Remove the lid and continue baking for another 45 minutes to an hour uncovered. The peppers are ready when you insert a fork in a pepper and it goes easy through the skin of the pepper and meat, and the rice is cooked.
- Serve these hot with lots of sauce and a dollop of sour cream on top, along side some crusty bread for dipping in the sauce.
Notes
- Use sweet yellow Hungarian or dove bell peppers for best results.
- If tomato puree is unavailable, substitute with 3-4 tablespoons of tomato paste diluted with water to cover the peppers halfway.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- For freezing, ensure the peppers are fully cooled and the meat is completely cooked; wrap individually or use a freezer-safe container. They keep well for 6 to 8 months.
- Thaw frozen peppers overnight in the refrigerator before reheating thoroughly in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 291kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 71mg | 24% |
| Sodium | 309mg | 13% |
| Potassium | 700mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 105.6mg | 117% |
| Calcium | 57mg | 6% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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