| Prep: 20 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 30g | 10g | 20g |
| sugars | fibre | protein | salt |
| 8g | 4g | 25g | 1.2g |
Why I Love Romanian Ardei umpluți cu carne
As someone who loves to infuse dishes with vibrant, soulful flavors, I couldn’t be more thrilled to share this recipe for Ardei umpluți cu carne. This Romanian classic resonates deeply with my culinary spirit, capturing the warmth of home-cooked meals and the richness of cultural heritage.
A Symphony of Flavors
Imagine biting into a tender, fragrant bell pepper stuffed with a savory blend of ground pork, rice, and a medley of spices. Each mouthful is a culinary experience that balances hearty textures and robust flavors—thanks to ingredients like smoked paprika, fresh parsley, and minced garlic. The savory filling in the Ardei umpluți cu carne is crowned with a dollop of tangy sour cream, which adds a lusciously creamy contrast.
A Nod to Comfort
Growing up in Texas, my palate was naturally inclined towards bold, comforting flavors. It wasn’t until I stumbled upon this traditional Romanian recipe that I realized how universal the concept of comfort food is. The process of hollowing out the peppers, preparing the savory filling, and watching it all come together in the oven is akin to making a beloved Tex-Mex dish—like stuffed poblanos or tamales.
Additionally, this dish reminds me of stuffed bell peppers, a comfort food classic that many of us grew up eating. Yet, the Romanian version brings its own unique charm with ingredients like thyme and smoked paprika.
Perfect Pairings
One of the joys of this dish is its versatility. Ardei umpluți cu carne doesn’t just stand alone beautifully; it pairs exquisitely with side dishes like a simple cucumber salad or buttery mashed potatoes. You might also find it delightful alongside a bowl of sour cream-enhanced potato soup for a true comfort food feast.
While experimenting with this recipe, I took inspiration from Romanian-American chef Anir Klugman, whose commitment to preserving Eastern European culinary traditions is nothing short of inspiring. Anir’s approach to food is a wonderful blend of respect for tradition and a flair for modern tastes, similar to my own style of cooking.
Whether you’re searching for a new dish to add to your weeknight rotation or planning a special Sunday dinner, Ardei umpluți cu carne promises to deliver an unforgettable dining experience. I hope you enjoy making—and savoring—this recipe as much as I do!
What You’ll Need
- 1.5 lbs ground pork
- 1 cup rice
- 12 bell peppers (red, yellow, or green)
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 1 cup tomato paste
- 1 cup water
- 2 tablespoons vegetable oil
- 1/2 cup fresh parsley, chopped
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
- 1 cup sour cream (optional, for serving)
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Method
Step One
In a large bowl, combine the ground pork, rice, finely chopped onions, minced garlic, fresh parsley, dried thyme, salt, black pepper, and paprika. Mix well until all ingredients are evenly distributed.
Step Two
Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse the peppers under cold water and set them aside.
Step Three
Stuff each bell pepper with the meat and rice mixture, pressing down lightly to fill them completely. Place the stuffed peppers upright in a large pot.
Step Four
In a separate bowl, mix together the tomato paste and water until smooth. Add the vegetable oil and stir to combine.
Step Five
Pour the tomato sauce over the stuffed peppers in the pot. The sauce should partially cover the peppers. Add more water if necessary.
Step Six
Cover the pot with a lid and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 45-60 minutes, or until the peppers are soft and the filling is cooked through.
Step Seven
Serve the stuffed peppers hot, with a generous spoonful of sour cream on top if desired.
