Name: Romanian Stuffed Peppers Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Romanian
Ingredients: 6 large bell peppers (red or yellow); 1 pound ground pork (or a mix of pork and beef); 1/2 cup uncooked white rice; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 egg; 2 tablespoons fresh parsley, chopped; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 2 tablespoons tomato paste; 2 cups tomato sauce; 1 1/2 cups water or chicken broth; 2 bay leaves; 1 tablespoon vegetable oil

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If you’re looking for a dish that’s brimming with comfort, color, and authentic Eastern European flavor, Romanian Stuffed Peppers are bound to win your heart (and your appetite). Each pepper is filled with a savory blend of pork, rice, and aromatic herbs, then baked gently in a tangy tomato sauce until meltingly tender. This recipe brings together humble ingredients in a way that’s both rustic and elegant—a perfect centerpiece for family gatherings or a cozy weeknight meal. Romanian Stuffed Peppers are more than just food; they’re a celebration of tradition and togetherness, straight from the heart of Romania.

Romanian Stuffed Peppers Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how a handful of simple pantry staples can come together to create such a deeply satisfying meal. Every ingredient in Romanian Stuffed Peppers plays its part, adding flavor, texture, or that signature burst of color that makes this dish so inviting.

Bell Peppers: Choose large, vibrant red or yellow peppers for the sweetest flavor and a beautiful presentation.
Ground Pork (or Pork & Beef Mix): A blend of meats adds depth and juiciness to the filling; pork alone is classic, but a combo is just as delicious.
Uncooked White Rice: The rice absorbs all those savory juices as it cooks, making every bite perfectly moist.
Onion: Finely chopped onion melts into the filling, bringing gentle sweetness and aroma.
Garlic: Just a couple of cloves add an unmistakable punch of flavor.
Egg: This binds the filling and keeps everything tender.
Fresh Parsley: A handful of chopped parsley brightens the filling with fresh, herbal notes.
Salt & Black Pepper: These basics are absolute musts for seasoning every layer.
Paprika: Smoky and subtly sweet, paprika is essential for that characteristic Romanian warmth.
Tomato Paste: Intensifies the flavor of the filling and gives it a gorgeous color.
Tomato Sauce: The peppers simmer in this rich sauce, soaking up flavor as they bake.
Water or Chicken Broth: Adds moisture to the sauce and keeps everything luscious.
Bay Leaves: Just a couple infuse the sauce with a whisper of earthy, aromatic depth.
Vegetable Oil: Helps meld the tomato sauce and adds a silky finish.

How to Make Romanian Stuffed Peppers

Step 1: Prep the Peppers

Start by preheating your oven to 375°F (190°C). Carefully slice the tops off your bell peppers and remove the seeds and membranes inside. This not only makes room for the savory filling but also ensures the peppers cook evenly and absorb all the delicious sauce.

Step 2: Mix Up the Filling

In a large bowl, combine your ground meat, uncooked white rice, finely chopped onion, minced garlic, egg, chopped parsley, salt, black pepper, paprika, and tomato paste. Use clean hands or a wooden spoon to mix everything together just until combined—overmixing can make the filling dense, so keep it light and fluffy for the best texture.

Step 3: Stuff the Peppers

Fill each prepared pepper generously with the meat and rice mixture, packing it in gently but leaving a little space at the top. This space is important, as the rice will expand as it cooks, ensuring you don’t end up with overflowing peppers.

Step 4: Arrange and Add Sauce

Stand the stuffed peppers upright in a large baking dish or Dutch oven. In a separate bowl, whisk together the tomato sauce, water or chicken broth, and vegetable oil. Pour this savory mixture around the peppers, then tuck in the bay leaves to infuse the sauce with their subtle, herbal aroma.

Step 5: Bake to Perfection

Cover the dish tightly with foil or a lid to lock in moisture, then bake for 75 to 90 minutes. The peppers should be tender and the filling fully cooked through. For a little extra color and flavor, remove the foil for the last 10 minutes of baking to let the tops brown ever so slightly. Allow the Romanian Stuffed Peppers to rest for about 10 minutes before serving—this helps the flavors settle and makes them easier to handle.

How to Serve Romanian Stuffed Peppers

Garnishes

Traditional Romanian Stuffed Peppers are often topped with a generous dollop of sour cream, which adds a creamy, tangy contrast to the savory filling. A sprinkle of fresh parsley or even a few chives elevates the look and brightens every bite. If you want to get extra fancy, a light dusting of sweet paprika on top is both beautiful and delicious.

Side Dishes

For a truly authentic meal, serve your Romanian Stuffed Peppers with thick slices of crusty bread—perfect for soaking up all that luscious tomato sauce. A crisp, simple salad with cucumbers, tomatoes, and a light vinaigrette balances the richness of the peppers. Mashed potatoes are another popular pairing, especially on chilly evenings when you crave extra comfort.

Creative Ways to Present

If you love making your meals pop, try serving the peppers in individual mini casseroles or colorful ramekins. For a festive family spread, arrange the peppers on a large platter, nestled in their sauce and scattered with fresh herbs. You can even slice the peppers in halves or quarters and serve them tapas-style for parties—Romanian Stuffed Peppers are surprisingly versatile!

Make Ahead and Storage

Storing Leftovers

Leftover Romanian Stuffed Peppers keep beautifully in the refrigerator for up to three days. Just transfer them (and all that lovely sauce) to an airtight container once they’ve cooled to room temperature. The flavors deepen overnight, making the leftovers even more irresistible for lunch or a quick dinner.

Freezing

To freeze, let the peppers cool completely, then arrange them in a freezer-safe dish or wrap each one individually. Be sure to include plenty of sauce, as it helps protect the filling from drying out. Frozen Romanian Stuffed Peppers will stay fresh for up to three months—simply thaw overnight in the fridge before reheating.

Reheating

For the best results, reheat the peppers gently in a covered dish in the oven at 350°F (175°C), adding a splash of water or broth if the sauce has thickened. You can also reheat individual portions in the microwave; just cover and heat in short bursts, checking often, until piping hot all the way through.

FAQs

Can I use a different type Main Course

Absolutely! While pork (or a pork and beef mix) is traditional, you can easily substitute ground turkey, chicken, or even a plant-based meat alternative to suit your taste or dietary preferences. Just keep an eye on the cooking time, as leaner meats may cook a bit faster.

Is it possible to make Romanian Stuffed Peppers vegetarian?

Yes! Replace the meat with a mixture of cooked lentils, mushrooms, or your favorite plant-based protein. The rice, herbs, and tomato sauce still create a satisfying and flavorful filling, so you won’t miss the meat at all.

Do I need to cook the rice before stuffing the peppers?

No need! The uncooked rice goes right into the filling and cooks perfectly inside the peppers, soaking up all the lovely juices as it bakes. Just be sure to leave a little space at the top of each pepper so the rice can expand.

Can I prepare Romanian Stuffed Peppers ahead of time?

You can assemble the peppers and arrange them in the baking dish up to a day in advance. Cover tightly and refrigerate until you’re ready to bake, then add a few extra minutes to the cooking time to ensure everything is heated through.

What’s the best way to keep the peppers from falling over while baking?

If your peppers are a bit wobbly, simply slice a thin piece off the bottom to help them stand upright. Snugly arranging them in your baking dish or Dutch oven also helps keep them stable as they cook.

Final Thoughts

There’s just something magical about sharing a platter of Romanian Stuffed Peppers—the kind of meal that brings people together and fills the kitchen with warmth and laughter. I hope you give this recipe a try and make it your own family favorite. Trust me, once you taste these tender, flavor-packed peppers, you’ll find yourself coming back to this dish again and again!

Romanian Stuffed Peppers Recipe

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4.7 from 27 reviews

Author: admin
Total Time: 1 hour 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Romanian Stuffed Peppers are a hearty and comforting traditional dish featuring bell peppers filled with a savory mixture of ground pork, rice, and aromatic spices, baked in a rich tomato sauce. Perfect as a main course, this recipe balances tender vegetables with a flavorful meat filling, ideal for family dinners or special occasions.

Ingredients

Scale

Vegetables

6 large bell peppers (red or yellow)

Filling

1 pound ground pork (or a mix of pork and beef)
1/2 cup uncooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 tablespoons tomato paste

For the Sauce

2 cups tomato sauce
1 1/2 cups water or chicken broth
2 bay leaves
1 tablespoon vegetable oil

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Instructions

Prepare the Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes inside. Set the hollowed peppers aside.
Make the Filling: In a large bowl, combine ground pork, uncooked rice, finely chopped onion, minced garlic, egg, chopped parsley, salt, black pepper, paprika, and tomato paste. Mix gently until all ingredients are just combined, taking care not to overmix to maintain a tender filling.
Stuff the Peppers: Spoon the meat mixture into each bell pepper, filling them but leaving a small space at the top to allow for rice expansion during cooking.
Arrange in Baking Dish: Place the stuffed peppers upright in a large baking dish or Dutch oven, ensuring they are snug to prevent tipping over.
Prepare the Sauce: In a separate bowl, whisk together the tomato sauce, water or chicken broth, and vegetable oil. Pour this sauce mixture around the peppers in the baking dish. Tuck the bay leaves into the sauce for added aroma.
Bake the Peppers: Cover the dish tightly with aluminum foil or a fitted lid and bake for 75 to 90 minutes, until the peppers are tender and the filling is cooked through.
Brown the Tops: Remove the foil for the last 10 minutes of baking to allow the tops of the peppers to brown slightly.
Rest and Serve: Allow the stuffed peppers to rest for 10 minutes once out of the oven before serving to let the flavors meld.

Notes

Serve with sour cream and crusty bread for a traditional Romanian experience.
You can prepare the stuffed peppers a day ahead and reheat before serving for convenience.
For a modern twist, substitute uncooked rice with cooked quinoa.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Baking
Cuisine: Romanian