Go Back
A blue bowl sitting on a wooden board. Inside the bowl there is a yellow stuffed pepper cut in half, with sour cream on top. It sites on a bed of yellow polenta which is surrounded by a red sauce

Romanian Stuffed Peppers

There are a few different types of ingredients you need to bring these Romanian Stuffed Peppers to life. Here is everything that you need. 
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine Romanian
Servings 5 people

Ingredients
  

  • 5-6 Bell peppers
  • 250 gr minced pork
  • 250 gr minced veal
  • 1 large yellow onion
  • 1 large egg
  • 500 gr tomatoes
  • 50 gr rice
  • 1 tsp sugar
  • 50 ml tomato juice
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 tsp dill
  • 2 bay leaves
  • 2 tbsp vegetable oil
  • salt, pepper
  • sour cream for serving

Instructions
 

  • The first thing you will need to do is prepare your bell peppers. Take the core and the seeds out of the peppers, making sure they remain intact.
  • Next up, fry the onion in the oil until it’s golden, then put it aside. 
  • Chop the herbs and mix them with the meat, cooked onions, rice, eggs, sugar, salt, pepper, and 50ml tomato juice. 
  • Mix well and then stuff the peppers with the mixture. Seal the top of the peppers with a slice of tomato, and then fry them lightly on each side. Be gentle so that the filling doesn’t come out. 
  • Now you will need a pot that can fit all of the peppers within it and arrange them one by one next to the other, standing up. You will want the opening facing up. 
  • Blend the rest of the fresh tomatoes and cover the peppers with them. Boil some water and add the hot water over the peppers. You need to make sure it covers them. 
  • Add the salt, pepper, and bay leaves. Bring to a boil, then cover with a lid and simmer for an hour.  
  • Serve with a spoon full of sour cream on top alongside polenta or on their own, with crusty bread to dip in the sauce.