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
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
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 390
- Sugar: 8 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 95 mg
