Romanian style stuffed peppers – a traditional version of stuffed peppers. Super delicious, easy to make.
People always ask me what are some of the ethnic Romanian dishes? Well I don’t know how Romanian stuffed peppers are, but it’s one of the dishes I grew up eating and is very popular in Romania. Now, of course there are many different variations of stuffed peppers. You can practically stuff them with anything, if you’re vegetarian you can just stuff them with rice and herbs, but for us meat lovers we usually stuff them with ground pork and sometimes we mix ground pork with ground beef. Again just like with cabbage rolls and meatballs, they seem to taste better with pork, probably because pork is fatter so when you cook the stuffed peppers they don’t come out dry and are nice and juicy. I have personally tried to stuff these with turkey, chicken, but my favorite is with pork, so I am sticking to pork for these babies. As for what type of pepper you can use bell peppers work just fine, but normally they are done with Hungarian yellow peppers which are not as thick as bell peppers.
The recipe I have posted here, is from my mother and the method described is how I learned from her to make these peppers. Many people make the sauce differently, but I have to say her stuffed peppers are the best and it’s mostly due to the sauce, so I’m sticking with this recipe. I like my stuffed peppers nice and juicy.
I always have a hard time finding Hungarian yellow peppers, but yesterday my husband and I went shopping and I found these great mini yellow peppers that I thought were perfect for stuffing them. They are just gorgeous. You have to clean them out, take out all the seeds and wash them well.
To actually make the stuffing is very simple, just add the pork, egg, rice, onion, parsley, dill, salt and pepper to a large bowl and mix well with your hands.
Stuffing the peppers is very very easy, just take some of the stuffing and stuff the pepper, pushing the stuffing in well, you want to make sure you get as much of the mixture in the pepper as possible. If you have any stuffing left don’t throw it out, just put it in a ziploc bag and freeze the mixture. Next time you want to make stuffed peppers it will be real simple, since the stuffing is all made. Arrange them nicely in a baking dish.
To make the sauce, just add a couple cups of water to a bowl, add the tomato paste and the sour cream and whisk everything together. Pour the sauce over the stuffed peppers.
Cover the peppers, if your dish doesn’t have a lid, just cover them up with aluminum foil. Bake them in a preheated oven at 375 F degrees, for about an hour, at which time you need to uncover them, or remove the aluminum foil, and bake them for another hour, hour and a half. While we were waiting for them to bake, we were taking pictures of my dog and I thought this picture was really cool. 🙂
Isn’t she the most lovable thing you’ve ever seen? Anyway when the peppers are done they should look like in the picture below:
They are usually served with sour cream, not sure why, but trust me you want that sour cream, it just tastes better. They are just super delicious. One of my favorite meals.
- 1 lbs ground pork
- about 5 to 10 peppers, depends on the size of the peppers (I used 12 because they were small)
- ½ cup long grain rice
- 1 onions finely chopped
- 1 egg
- 3 tbsp tomato paste
- parsley finely chopped
- dill finely chopped
- parsley finely chopped
- salt and pepper to taste and other spices you may prefer
- ½ cup sour cream
- 2 cups of water
- Clean out the insides of the peppers and wash thoroughly.
- To the ground meat add the rice, the egg, onion, parsley, dill, salt and pepper and mix and mix until it's all mixed well. Now you can stuff each pepper really well and arrange them nicely in a big pot.
- Now it's time to make the sauce, otherwise just mix the tomato paste with the water and the sour cream and pour over the peppers. Add more water if needed, it should cover the peppers.
- Bake at 375 degrees for 2 to 3 hours. You can also cook these on the stove top, but I find they just taste better baked. Serve these with a bit of sour cream on top.