Entree: Romania – Wallachia – Ardei umpluți (Bell peppers stuffed with a seasoned mixture of ground meat and rice, simmered in tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork
- 1/2 cup (100 g) long-grain white rice, rinsed
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 2 garlic cloves, minced, approx. 0.2 oz (6 g)
- 6 large bell peppers, tops cut off and seeds removed, approx. 8 oz (225 g) each
- 1 egg, beaten, approx. 1 3/4 oz (50 g)
- 2 tbsp (30 ml) vegetable oil
- 2 cups (480 ml) canned crushed tomatoes or passata
- 1 cup (240 ml) water or light stock
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) sweet paprika
- 1/4 cup (15 g) fresh dill or parsley, chopped
- 1 bay leaf
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 1/4 cup (60 ml) sour cream for serving (optional)

Show original ingredient measurements

- 1 lb (454 g) ground pork
- 1/2 cup (100 g) long-grain white rice, rinsed
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 2 garlic cloves, minced, approx. 0.2 oz (6 g)
- 6 large bell peppers, tops cut off and seeds removed, approx. 8 oz (225 g) each
- 1 egg, beaten, approx. 50 g
- 2 tbsp (30 ml) vegetable oil
- 2 cups (480 ml) canned crushed tomatoes or passata
- 1 cup (240 ml) water or light stock
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) sweet paprika
- 1/4 cup (15 g) fresh dill or parsley, chopped
- 1 bay leaf
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 1/4 cup (60 ml) sour cream for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine the ground pork, rinsed rice, chopped onion, minced garlic, beaten egg, paprika, chopped dill or parsley, 1 tsp (5 ml) salt, and 1/2 tsp (2.5 ml) pepper; mix until evenly combined but not overworked.
2. Stuff each bell pepper with the meat-and-rice mixture, leaving a little room for the rice to expand, and place the stuffed peppers upright in a large heavy-bottomed pot.
3. Stir the tomato paste into the crushed tomatoes and water or stock until smooth, pour the tomato mixture over the peppers to come about three-quarters up their sides, add the bay leaf and drizzle the oil over the top.
4. Bring to a gentle simmer over medium heat, reduce heat to low, cover, and cook for 45–60 minutes until the peppers are tender and the rice is fully cooked; check once during cooking and add a splash of water if the sauce reduces too much.
5. Remove the bay leaf, adjust seasoning to taste, and serve hot with a spoonful of sour cream if desired and crusty bread on the side.

1. In a large bowl combine the ground pork, rinsed rice, chopped onion, minced garlic, beaten egg, paprika, chopped dill or parsley, 1 tsp salt, and 1/2 tsp pepper; mix until evenly combined but not overworked.
2. Stuff each bell pepper with the meat-and-rice mixture, leaving a little room for the rice to expand, and place the stuffed peppers upright in a large heavy-bottomed pot.
3. Stir the tomato paste into the crushed tomatoes and water or stock until smooth, pour the tomato mixture over the peppers to come about three-quarters up their sides, add the bay leaf and drizzle the oil over the top.
4. Bring to a gentle simmer over medium heat, reduce heat to low, cover, and cook for 45–60 minutes until the peppers are tender and the rice is fully cooked; check once during cooking and add a splash of water if the sauce reduces too much.
5. Remove the bay leaf, adjust seasoning to taste, and serve hot with a spoonful of sour cream if desired and crusty bread on the side.