Traditional Romanian Ardei Umpluți: Meat-Stuffed Peppers in Tomato Sauce

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Cut caps from the peppers, remove seeds and ribs, and keep the caps. Heat the sunflower oil and soften the onion for 6-8 minutes; cool slightly.

Ingredients quick view

6 medium pale-yellow Romanian or Hungarian sweet peppers

350 g ground pork

150 g ground beef

1/4 cup short-grain white rice, rinsed

1 medium onion, finely chopped

2 tablespoons sunflower oil

1 teaspoon sweet paprika

1 tablespoon chopped parsley

1 teaspoon salt, plus more for the sauce

1/2 teaspoon black pepper

3 cups smooth tomato passata

1 tablespoon tomato paste

2 cups water or light stock

2 bay leaves

Sour cream, for serving

Choose thin-walled, pale sweet peppers for the most characteristic flavor and shape.

Keep the sauce at a quiet simmer so the peppers stay intact and the filling cooks evenly.

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