I first made this classic Romanian dish—ardei umpluți—where sweet bell peppers are hollowed and filled with a flavorful meat-and-rice mixture, then slow-cooked in tomato juice until they’re tender and delicious.

Romanian Stuffed Peppers

Why You’ll Love This Recipe

I love how comforting and complete this dish is: the stuffed peppers deliver savory meat, rice, and aromatic spices in every bite, all simmered together in rich tomato sauce. It’s a simple yet hearty recipe that feels like home, perfect for both weeknight meals or Sunday family dinners.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
yellow sweet bell peppers (about 11 medium)
ground beef (equal portions)
short‑grain white rice (uncooked)
yellow onions, finely diced
fresh parsley, finely chopped
dried dill
smoked paprika
bay leaves (dried)
tomato paste and fresh tomatoes or tomato juice
vegetable oil
salt and black pepper

directions

I preheat the oven to 175 °C (350 °F).
I prepare the peppers by cutting off their tops, removing seeds and membranes, and standing them upright in a baking dish.
In a bowl I mix ground beef, uncooked rice, chopped onion, parsley, dill, smoked paprika, salt, and pepper until well combined.
I stuff each pepper generously with the meat-and-rice mixture.
For the sauce, I whisk together tomato paste (or tomato puree/juice), sour cream or fresh tomatoes, water, salt, and pepper, then pour it over the peppers until they’re half to two-thirds submerged.
I cover the baking dish with a lid or foil and bake for about 1 hour (covered.
After that, I remove the cover, optionally rotate the peppers, and bake uncovered another 45 minutes to 1 hour to let the sauce reduce and edges gently brown.
I know they’re done when a fork slips easily through the pepper skin and the filling is fully cooked3.
I serve these hot, with plenty of the sauce spooned over and a generous dollop of sour cream if I want extra creaminess.

Servings and timing

I typically make enough for about 11 peppers, serving 8–11 depending on appetite. Prep takes about 40 minutes, covered cooking about 1 hour, followed by up to 1 hour uncovered—totaling around 1 hour 40 minutes to 2 hours 10 minutes.

Variations

I adjust herbs: some days I add more dill or parsley, or swap sour cream into the sauce for richness.
I choose Hungarian or yellow peppers for thinner skins—they cook faster and soften nicely.
If I’m looking for a vegetarian twist, I swap meat for cooked lentils and rice, keeping tomato‑sour cream sauce for flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–5 days. I reheat them gently in the oven or on the stovetop with some sauce to avoid dryness. I can also freeze cooked peppers for up to 6 months—always let them cool fully before freezing, then thaw in the fridge before reheating.

FAQs

Do I need to cook the rice before stuffing?

I don’t precook rice. It cooks slowly inside the peppers in the tomato sauce, absorbing flavor and swelling to just‑tender doneness.

Can I skip sour cream in the sauce?

Yes—I sometimes skip sour cream and stick with tomato paste or puree and water. The result is still flavorful, though slightly less creamy.

How do I know when peppers are done cooking?

I test with a fork—it should glide easily through the pepper and meat. The filling should feel tender and the sauce slightly thickened.

Can I bake these on the stovetop instead?

Absolutely. I’ve simmered them gently on the stovetop with a lid on for an hour, then uncovered for additional simmering to reduce the sauce—it works well too.

Conclusion

I’ve found that these Romanian stuffed peppers—ardei umpluți—are a wonder of flavor and tradition, filled with savory, spiced meat and rice, slow‑cooked in rich tomato sauce. They feel nourishing, familiar, and perfect for sharing. I hope making and enjoying them becomes as meaningful in my kitchen as they have in Romanian homes.