Description
Romanian Stuffed Peppers are a traditional, hearty dish featuring bell peppers filled with a savory mixture of ground meat, rice, and aromatic herbs, cooked in a rich tomato sauce. This comforting recipe blends tender, flavorful stuffed peppers simmered to perfection, ideal for a family dinner or special occasion.
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
To Serve
- 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 improves texture making them easier to eat.
- Make the Filling: Heat olive oil in a large pan over medium heat and sauté onion and garlic until softened and translucent, about 3-5 minutes.
- Cook the Meat: Add ground meat to the pan and cook until browned, breaking it up with a spoon as it cooks.
- Add Rice: Stir in uncooked rice and cook for an additional 2 minutes to combine; rice will finish cooking inside the peppers.
- Season the Filling: Add thyme, dill, salt, and pepper. Stir in the egg if using, along with chopped fresh parsley.
- Cool Filling: Remove from heat and let the filling cool slightly before stuffing.
- Stuff the Peppers: Carefully fill each bell pepper with the meat and rice mixture, pressing gently to pack evenly.
- Arrange Peppers: Place stuffed peppers upright in a large pot or Dutch oven.
- Prepare Sauce: In a bowl, combine tomato puree, tomato paste, olive oil, bay leaf, basil, salt, pepper, and sugar if using.
- Add Sauce: Pour the sauce over the peppers, making sure they are mostly covered. Add water or broth to achieve desired sauce consistency.
- Simmer: Cover the pot, bring to a simmer over medium-low heat, and cook 45-60 minutes until peppers are tender and filling is fully cooked, occasionally spooning sauce over peppers to keep moist.
- Serve: Remove peppers from sauce and serve hot topped with sour cream and sprinkled fresh parsley.
- Optional Side: Serve with crusty bread or mashed potatoes for a complete hearty meal.
Notes
- Blanching the peppers before stuffing is optional but helps achieve a softer texture.
- Using a mix of ground beef and pork enhances the flavor complexity of the filling.
- The egg in the filling is optional but helps bind the mixture together for easier stuffing.
- Adjust the amount of water or broth to get the preferred thickness of the tomato sauce.
- Leftover stuffed peppers keep well and taste even better the next day after flavors meld.
