Traditional Stuffed Peppers (VIDEO)
January 23, 2024
Traditional with a modern twist.
I grew up in a Romanian household, which means we had our fair share of stuffed peppers, also known as “ardei umpluti”. It’s inspired by my mamas recipe and a lot of what I know came from watching her make them. I hope my recipe makes its way in your family traditions too.
Table of Contents
What are stuffed peppers?
Traditional stuffed peppers are a humble dish loved and enjoyed by many. Each country adds its unique twist. Typically made with bell peppers, they are hollowed out and filled with a mixture of ground meat, rice, herbs and spices. The bell peppers are baked until tender and the result is a comforting, hearty dish with the perfect balance of textures and flavors.
Why you'll love my recipe.
Easy preparation
Relatively easy to prepare but they do require some hands-on time to make the filling. The assembly and baking process is straightforward. The oven does most of the work for you. This recipe makes plenty of filling. Work smarter, not harder! Save leftovers for extra red peppers or cabbage rolls. It makes a great stuffed pepper soup too.
Cooked in a hearty, tomato sauce
Theses stuffed peppers are cooked in a hearty and flavorful tomato sauce infused with bacon fat. This sauce is what keeps the peppers from drying out when cooking and serves as a delicious dipping sauce for your bread. Trust me. You’ll understand when you try it.
Versatility
You can customize the filling to your preferences, especially for those looking for a vegetarian option. In other versions of this recipe, I’ve added chopped cabbage to the filling.
Nostalgia
Stuffed peppers carry a deep sense of nostalgia for many. In my Romanian culture, it embodies the essence of wholesome, family tradition and comfort.
Ingredient notes.
Red bell peppers
Look for big, bright, shiny and firm peppers. Grab a few extra peppers at the grocery store if they are smaller than what I’ve used in this recipe. Red bell peppers work best for stuffed peppers. Green peppers are somewhat bitter.
Onions and carrots
I’m an onion lover when it comes to savory recipes. This one uses 3 large yellow onions and 2 large carrots. My mama actually uses over 8 onions in her recipe so consider this quantity a humble number.
Ground meat
I prefer ground pork. It’s slightly fattier and richer compared to beef. The fat content helps keep the stuffed peppers juicy and not hard as a brick. Feel free to substitute with turkey or beef but keep in mind, the more substitutes you make from my original recipe, results will vary.
Fresh dill
Of all the spices used, fresh dill is the most important herb to maintain the authenticity of this recipe. The more, the better. You may substitute other ingredients but do not skip over this one.
Rice
I had a 25 pound bag of medium grain white rice in my pantry screaming to be used. Use what you have on hand.
Olive oil
Olive oil is what we use to cook the filling in. A high-quality olive oil enhances the flavor and overall taste of a recipe. It makes a noticeable difference.
Tomato sauce and tomato paste
Tomato sauce and tomato paste both add moisture and flavor to the filling. They work together to intensify the tomato flavor and add depth to the overall dish.
Sauerkraut and bacon
My mom always lines the bottom her stuffed pepper pots with sauerkraut and bacon and that’s the way I’ve adapted this recipe too. It not only keeps the peppers in place but it adds acidity and extra flavor to the sauce.
For the rest of the ingredients, please see the recipe index card below!
Watch the full recipe tutorial on YouTube:
How to serve Traditional Stuffed Peppers.
Our favorite way to serve this dish is with a big dollop of sour cream and crusty bread. Try it with our Easy, No-Knead Artisan Bread or Easy No-Knead Focaccia. You can also serve stuffed peppers with creamy polenta or with a side of mashed potatoes.
Storing leftovers.
This recipe makes more than enough to have leftovers, which taste even better next day.
Store in the refrigerator
Transfer leftover stuffed peppers, with its juices, to an airtight container. Store in the refrigerator for 3 to 5 days. Consume sooner for optimal freshness. Re-heat on the stove top, in the oven or in the microwave.
Store in the freezer
We personally never have enough leftovers to store in the freezer, but if you do, first make sure the stuffed peppers have cooled completely. Transfer to a freezer-safe container or place in a freezer-friendly bag. Label with the date for easy tracking. Freeze for up to 2 months. Allow the peppers to thaw in the refrigerator overnight before re-heating on the stove top or in the oven.
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Traditional Stuffed Peppers
Ingredients
- 8 large red bell peppers hollowed, for the stuffed peppers
- 1 cup sauerkraut
- 4 slices bacon
For the filling:
- 1½ pound ground pork
- 1 large red bell pepper diced, for the filling
- 3 large yellow onions diced
- 2 large carrots peeled and grated
- 1 cup medium grain white rice
- 1/2 cup olive oil
- 8 ounces tomato sauce
- 2 Tablespoons tomato paste
- 1 large bunch or 1/2 cup fresh dill minced
For the sauce:
- 2½ cups water
- 8 ounces tomato sauce
For the seasonings:
- 2 teaspoons smoked paprika
- 2 teaspoons seasoning salt
- 2 teaspoons sea salt
- 2 teaspoon dried oregano
- 1 teaspoon ground black pepper
Instructions
- Please read through the entire recipe once. Go back and read the ingredient notes before beginning.
- Cut off the tops of the peppers. Scoop out the seeds and membranes and discard. Keep the tops and set aside.8 large red bell peppers
- Add tomato sauce to the water and set aside for later.2½ cups water, 8 ounces tomato sauce
- Rinse and drain the rice thoroughly. In a small pot, add rice with 1 cup of water or just enough water to cover the rice. Simmer on medium heat until the rice has "bloomed" and all the water is absorbed. This should take just a few minutes. It will be al dente in texture. Do not cook all the way. Set aside.1 cup medium grain white rice
- Combine olive oil, diced onions, diced red pepper, grated carrots, tomato sauce, tomato paste and all the seasonings in a large skillet or Dutch oven pot. Note: this composition will taste VERY salty. We need this extra salt because you're going to add a good quantity of raw meat and rice and you won't be able to taste the filling at that point. It will all balance out just fine. Trust me!Note: this recipe makes plenty of filling. Work smarter, not harder! Save leftovers for extra red peppers or cabbage rolls. It makes a great stuffed pepper soup too.1 large red bell pepper, 3 large yellow onions, 2 large carrots, 8 ounces tomato sauce, 1/2 cup olive oil, 2 Tablespoons tomato paste, 2 teaspoons smoked paprika, 2 teaspoons seasoning salt, 2 teaspoons sea salt, 1 teaspoon ground black pepper, 2 teaspoon dried oregano
- Cook on medium heat for about 20 minutes until soft and caramelized. Stir frequently to avoid burning. Set aside to cool.
- In a large mixing bowl, add ground pork, rice, fresh dill and cooked onion mixture together. Mix to combine together just until all the ingredients are evenly distributed. Do not over-work the meat. Note: we grew up mixing this step with our hands. It's the best way to evenly mix without overworking the meat. Please use gloves! Alternatively, use a wooden spoon.1½ pound ground pork, 1 cup medium grain white rice, 1 large bunch or 1/2 cup fresh dill
- In a large Dutch oven, braiser or heavy bottomed pot, create a single a layer of sauerkraut, then bacon. Arrange the bell peppers standing up, close together on top of the bacon.1 cup sauerkraut, 4 slices bacon
- Pre-heat the oven to 400°F / 204°C
- Use a large scooper or spoon to gently fill and press into the hollow peppers to the top. Do not compact or force the filling in too much. There should be a little room to add the tops back on. It also allows space for the rice to finish cooking and expand inside the bell pepper. Cover with the stem tops. Note: this recipe makes plenty of filling. Work smarter, not harder! Save leftovers for extra red peppers or cabbage rolls. It makes a great stuffed pepper soup too.
- Pour the water and tomato sauce mixture over the peppers. Depending on the size of your pot, there should be enough liquid to come up a little less than half way up the peppers.
- Bake covered for 1 hour and 30 minutes. Bake uncovered for 30 minutes. At this point, spoon some of the juices over the stuffed peppers. In the last 10 minutes, broil on low until the red peppers are charred. Do not discard the juices. That's liquid gold! Save it for serving over the peppers. Enjoy with dollop of sour cream and crusty bread.
Notes
- Extra filling: This recipe makes plenty of filling. You shouldn't have any leftover but that also depends on the size of your bell peppers. Grab a few extra peppers at the grocery store if they are smaller than what I've used in this recipe. Store any leftover filling in the freezer for later. It freezes well.
- How to store leftovers in the refrigerator: Transfer leftover cooked stuffed peppers, with its juices, to an airtight container. Store in the refrigerator for 3 to 5 days. Consume sooner for optimal freshness. Re-heat on the stove top, in the oven or in the microwave.
- How to store leftovers in the freezer: Make sure the stuffed peppers have cooled completely. Transfer leftovers to a freezer-safe container or place in a freezer-friendly bag. Label with the date for easy tracking. Freeze for up to 3 months. Allow the peppers to thaw in the refrigerator overnight before re-heating on the stove top or in the oven.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer20 Comments
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Patricia
Hi Alice, I’m so sorry to hear about your dad! We’re happy our recipe is making a good impression already. Sending warm thoughts your way!
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Monica
Amazing recipe! Thank you for the step by step clear instructions. I will definitely be making these again. -
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Estera
The best stuffed peppers ever!
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Deborah
This is the best Ardei umpluti I’ve ever had! I’ll be using this recipe every time now! Thank you for sharing!! I could never find a umplatura recipe I really loved, but now I did! -
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Lorene
I grew up having these occasionally as a child. This is truly the best stuffed bell peppers I’ve had!! So happy I found this recipe. My family LOVED it. Thank you for sharing it with us 🙂 -
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Denisa
Thank you for sharing such wonderful and intentional recipes. This one reminds me of home.-
Patricia
So glad you found us! Thank you, Denisa! I hope you’ll enjoy my other recipes and give them a try.
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Diana
I love your recipe. Thank you for sharing. I always wanted to make them for my family, but it seemed like was something missing. Now I know why and they tested exactly like back home. -
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Alina C
This is so delicious. My family loves this so much!! I love the step by step instructions!-
Patricia
Hi Alina, thank you! We want everyone who comes to our blog to be successful with our recipes. I’m happy to hear the step by step photos are doing that. 🙂
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Julia
Being Romanian, I grew up with this dish. I made it today for my family and my kids couldn’t get enough of it, which says a lot! It’s a dish that’s packed with flavor and that comforting goodness you look for in a meal. Paired with bread, it’s a match made in heaven. I’ll definitely be making this again.-
Patricia
Hi Julia! Truly, it’s an honor and we appreciate you trusting us with one of your childhood favorites. 🙂
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Delia
Its looks amazing, i am making this tomorrow. You have the best recipes -
My dad just got out of the hospital. While there, he met a Romanian nurse and they got to talking about Romanian signature dishes. She mentioned these stuffed peppers and he requested I make these once he was home. They are in the oven now and he can’t stop commenting how good it smells. Can’t wait to try!