Romanian Stuffed Peppers (Ardei Umpluti)
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Romanian Stuffed Peppers are one of those meals that taste like home to me. My mom made them so often growing up that the smell of dill and tomato sauce instantly takes me back to her kitchen. Juicy pork, rice, herbs, and a creamy tomato sauce make this the kind of comfort food I’ll never stop craving.
The Stuffed Peppers I Grew Up On
Every family has that one recipe that feels like it’s stitched into your childhood, and for me it’s these Romanian Stuffed Peppers. My mom always made them with sweet yellow Hungarian peppers, the kind that stay tender but keep just enough shape to hold all the juicy pork and rice filling. And her sauce? Nothing fancy. Just tomato, sour cream, and a little water, but somehow it turned into the kind of tangy, creamy magic that makes you want to dunk half a loaf of bread straight into the pot.
Here’s the funny part. As a kid, I refused to eat the peppers. I’d dig out the meat filling, maybe sneak some sauce, and push the pepper shells to the side of my plate. Now? I love every single bite. The way the peppers melt into the filling, the fresh dill and parsley running through the pork, and that rich tomato sauce soaking into everything. These days I scoop them up with a good crusty bread, and honestly, that might be my favorite part.
So let me show you how my mom taught me to make them, step by step.
I made these yesterday for dinner, and they were fantastic! We live very close to a farmer’s market that has tremendous peppers, so I have a super source for these yummy stuffed peppers. This recipe is now on our favorite list for dinners!!!! Thank you! ~Judy
Why You’ll Love My Romanian Stuffed Peppers
- Authentic and simple. My mom’s recipe made with Hungarian peppers and a tomato sour cream sauce that has fed generations.
- Juicy filling. Pork, rice, and fresh herbs come together in the coziest way. No dry or crumbly peppers here.
- Make it your way. Cook them in the oven, slow cooker, or pressure cooker. They all work beautifully.
- Comfort food at its best. That creamy tomato sauce practically begs for a slice of crusty bread to dunk in.
- Leftovers that get better. The peppers soak up more flavor overnight, which makes tomorrow’s lunch even tastier.
Before You Start: Tips & Ingredient Notes
- Pick the right peppers. Hungarian sweet peppers are the classic because they soften without falling apart, plus they have a thinner skin. If you cannot find them, yellow bell peppers are the next best thing.
- Trim the bottoms. Slice off a tiny flat piece so they stand tall in the pot instead of toppling like bowling pins.
- Use fatty pork. Skip the lean stuff. The fat keeps the filling juicy and flavorful.
- Rice goes in raw. No need to cook it first. It soaks up the sauce as the peppers bake, which is where the magic happens.
- Mix gently. Use your hands and stop when everything looks combined. Overmixing makes tough filling and nobody wants bouncy peppers.
- Don’t overstuff. Fill them snug but leave a little room for the rice to expand. Otherwise you’ll end up with split peppers.
- Taste the sauce. Tomato puree, sour cream, and water is all it needs, but every brand of tomato is a bit different. Adjust with salt or a little more sour cream if you like.
- Cover first, uncover later. Bake them covered so the peppers steam and get tender, then finish uncovered so the sauce thickens and turns rich.
- Dill is non-negotiable. Fresh dill is what makes these taste like home. My mom would have a word with me if I let you skip it.
Followed the recipe exactly as written. Delicious! My family loved it especially my Romanian husband. ~Renee
Slice the tops off, scoop out the seeds, and clean out the insides. I always shave a tiny piece off the bottoms so they do not fall over in the pot. It makes a big difference when you want them to cook evenly instead of tipping over like bowling pins.
Combine pork, rice, onion, egg, dill, parsley, salt, and pepper in a large bowl. I use my hands because it mixes faster and keeps the filling tender. Stop as soon as it comes together. If you overwork it, the filling turns tough and nobody wants rubbery peppers.
Pack the filling in snug but do not cram them full. The rice swells as it cooks and if you overstuff, the peppers will split. Think “cozy fit” not “bursting suitcase.”
Stir together tomato puree, sour cream, water, salt, and pepper. It looks basic, but in the oven it transforms into a rich, tangy, creamy sauce. I always taste before pouring and adjust the seasoning. Tomatoes can vary and a little sour cream can balance things perfectly.
Pour the sauce over the peppers. It should come halfway up the sides. Cover the pot and bake for 1½ hours so the peppers steam and get tender, then uncover for another 45 minutes to an hour so the sauce reduces and thickens. This two-step process is how you get soft peppers and a sauce with body. To check for doneness, your best bet is to use a fork. If it slides through the pepper, pork and rice easily, you are golden.
Other Cooking Options
Slow Cooker
Place the stuffed peppers and sauce in the slow cooker. Cook on low for 6 to 8 hours or on high for 4 hours.
Pressure Cooker
Set the peppers on the trivet, add the sauce, and lock the lid. Cook on high pressure for 8 minutes, then let the pressure release naturally.
How To Serve
If you want some carbs to bulk up this meal and soak up all that delicious sauce, I have a few suggestions.
Creamy Polenta
No Knead Bread
Mashed Potatoes
Classic Dinner Rolls
I love this recipe so much – it reminds me of my mom and Bunica’s cooking growing up. We used to always make these stuffed peppers: this recipe tastes exactly like them. ~Andrea
Frequently Asked Questions
Can I use a different type of meat?
Yes. I have tried beef, chicken, and turkey, and they all work. My favorite will always be pork because the fat keeps the filling juicy and flavorful. Lean meats can dry out, so if you swap, add a splash of milk or a bit more onion for moisture.
Do I need to pre-cook the rice?
No. The rice cooks inside the peppers as they bake, soaking up all that tomato sauce and flavor. Pre-cooking will make it mushy.
What if I cannot find Hungarian peppers?
Yellow bell peppers are the next best thing. They are a little thicker skinned but still soften nicely. Red or green bell peppers will work in a pinch, but the flavor will be slightly different.
Can I make these ahead?
Absolutely. You can stuff the peppers the night before, cover them, and keep them in the fridge until you are ready to cook. You can also cook the whole dish and reheat it gently the next day. In fact, the flavors are even better once they sit overnight.
Can I freeze stuffed peppers?
Yes. Make sure they are fully cooked and completely cooled, then wrap individually or store in a freezer-safe container with sauce. They keep for up to 6 months. Reheat in the oven with a splash of water or broth to loosen the sauce.
Why is dill so important?
Fresh dill is what makes these peppers taste authentically Romanian. It adds a bright flavor that cuts through the richness of the pork and sauce. If you skip it, they just will not taste the same.
This dish instantly became one of our favorite dishes for our dinner rotation. When ever I see small bell peppers I grab them up. ~James
Try These Delicious Recipes Next
- Romanian Meatball Soup
- Cabbage Rolls
- Creamy Polenta
- Romanian Meatballs
- Traditional Romanian Polenta
- Cabbage Soup
- Hungarian Goulash
- Stuffed Grape Leaves
Originally shared September 2019, updated with better pictures, a new video and better instructions.
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Romanian Stuffed Peppers (Ardei Umpluti)
Video
Ingredients
For Peppers
- 10 medium peppers
- 1½ pound ground pork
- ½ cup rice (uncooked)
- 1 onion (chopped)
- 1 egg
- ¼ cup fresh dill (chopped)
- ¼ cup fresh parsley (chopped)
- ½ teaspoon salt
- ¼ teaspoon pepper
For Sauce
- 2 cups tomato puree (or passata)
- ½ cup sour cream
- 2 cups water
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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 1½ 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
- These stuffed peppers are best when made with sweet yellow Hungarian peppers or sweet yellow dove bell peppers.
- If you do not have tomato puree or passata you can also use tomato paste instead, about 3 or 4 tbsp and just whisk it with enough water to cover the peppers about half way through.
- These peppers will keep for 3 – 5 days if stored in an airtight container in the fridge.
- Be sure the meat is cooked all the way through and that the peppers are entirely cool before placing in the freezer. Put the peppers in a freezer safe container or wrap them individually with plastic wrap before placing in a freezer bag. This will keep for 6 – 8 months. Allow the dish to thaw completely in the fridge before allowing to warm back up to temperature in the oven.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
