Super Romanian Stuffed Pepper Recipe – Learn with Experts:- These stuffed peppers, which are referred to as “ardei umpluţi” in Romania, are a classic dish that is exceptionally flavourful and carries a great cultural significance. This recipe combines the comforting aroma of spices with the richness of ground meat, the sweetness of bell peppers, and the sweetness of bell peppers.
Super Romanian Stuffed Pepper Recipe – Learn with Experts
The result is a dish that is both simple and delicious. Regardless matter whether you choose to consume these stuffed peppers as a hearty main dish or as a delightful appetiser, they are certain to excite your taste buds and transport you to the very heart of Romanian cuisine. There is no doubt about that.
Ingredients
- 6 large bell peppers (any colour)
- 500 g ground beef or a mixture of beef and pork
- 1 cup cooked rice
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 can (400 g) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup beef or vegetable broth
- Chopped fresh parsley for garnish
Also see : Grilled Chicken Kabobs With Zesty Garlic Marinade Recipe – Learn like a Pro
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). First, remove the seeds and membranes from the bell peppers, then cut off the tops of the peppers. First, give them a thorough washing in cold water, and then set them aside. For optimal results, heat the olive oil in a big skillet over medium heat.
About five minutes after adding the chopped onion and minced garlic, saute the mixture until the onion has become more tender and aromatic. After adding the ground meat to the skillet, heat it until it is browned, breaking it up with a spoon as it cooks. Incorporate the rice that has been cooked, diced tomatoes, tomato paste, paprika, thyme, oregano, salt, and pepper into the mixture.
The flavours should be allowed to combine for an extra five minutes while the dish is being cooked. After the bell peppers have been hollowed out, place them in a baking dish. To fill each pepper to the brim, spoon the meat and rice mixture into the peppers until they are completely full.
The peppers should be surrounded by the beef or vegetable stock that has been poured into the bottom of the baking dish. Place the dish in an oven that has been warmed and bake it for forty-five to fifty minutes, or until the peppers have reached the desired level of tenderness.
After removing the foil, continue baking the peppers for a further ten minutes since you want the tops of the peppers to have a slight browning. Just before serving, garnish with fresh parsley that has been chopped.
Nutrition
- Serving size: 1 stuffed pepper
- Calories: 350
- Total Fat: 15 g
- Saturated Fat: 5 g
- Cholesterol: 60 mg
- Sodium: 450 mg
- Total Carbohydrates: 30 g
- Dietary Fiber: 4 g
- Sugars: 8 g
- Protein: 25 g
Tips
In order to achieve the finest results, use bell peppers that are firm and have a skin that is shiny. In order to personalise the filling, you are free to add ingredients such as grated cheese, chopped spinach, or diced mushrooms.
Stuffed peppers that have been left over can be kept in the refrigerator for up to three days if they are placed in an airtight container. This allows them to be stored for a longer period of time.
FAQ
Q.1) Can I use a different type of meat for the filling?
To answer your question, yes, you can make a vegetarian version of this dish by substituting ground beef with ground pig, chicken, turkey, or even a meat alternative such as tofu or lentils.
Q.2) Can I make this recipe ahead of time?
Unquestionably! Prepare the stuffed peppers up until the point when they are to be baked, and then place them in the refrigerator for the night. They need only be baked in accordance with the directions when they are ready to be served.
Q.3) Can I use different herbs and spices?
Without a doubt! To achieve the flavour profile that best suits your preferences, feel free to experiment with the herbs and spices that you enjoy the most. In addition, traditional Romanian herbs such as lovage or summer savoury can be utilised to provide a touch of authenticity to the dish.
