Romanian Stuffed Peppers (Ardei Umpluti)

Pork and Rice Stuffed Peppers in Tomato Passata
Pork and Rice Stuffed Peppers in Tomato Passata
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For the Peppers:
8 medium Bell pepper seeds and membranes discarded
1½ lbs Ground pork
½ cup White rice uncooked
1 Onion chopped
1 Eggs
¼ cup Fresh dill chopped
¼ cup Parsley chopped
½ tsp Salt
¼ tsp Black pepper
For the Sauce:
2 cups Tomato puree or passata
½ cup Sour cream
2 cups Water
½ tsp Salt or to taste
¼ tsp Black pepper or to taste

Nutritional information

  • Gluten Free Recipes
  • For the Peppers:

  • For the Sauce:

Romanian Stuffed Peppers (Ardei Umpluti)


Originating in Romania and enjoyed all across the Mediterranean and Middle East, these Romanian Stuffed Peppers (Ardei Umpluti) are, in one word, unbelievable.

Preferably use medium, colorful peppers to stuff with ground pork, uncooked rice, chopped onion, some egg, fresh dill, fresh parsley, salt and pepper. Over a low heat, cook the stuffed peppers in a sour cream and tomato puree sauce. I love it when a delicious dish is simple to make and sometimes, less is more. These are so much more!

To make Romanian Stuffed Peppers (Ardei Umpluti), you will need the following ingredients:

Ingridiens for Romanian Stuffed Peppers (Ardei Umpluti)

Steps to make Romanian Stuffed Peppers (Ardei Umpluti)


Preheat oven


Preheat the oven to 375 °F.


Prepare peppers


To prevent the peppers falling, carefully slice a flat, even piece off the bottom of 8 medium peppers.


Prepare stuffing


In a mixing bowl, combine 1½ lbs of ground pork, ½ cup of uncooked rice, 1 chopped onion, 1 egg, ¼ cup freshly chopped dill, ¼ cup of freshly chopped parsley, ½ teaspoon salt, and ¼ teaspoon of pepper.


Stuff peppers


Stuff the 8 prepared peppers with the stuffing mixture and place them standing upwards in a large 5-quart Dutch oven.


Prepare sauce


In another mixing bowl, whisk 2 cups of tomato passata with ½ cup of sour cream. 2 cups of water, ½ teaspoon of salt, and ¼ teaspoon of pepper until combined. Pour the sauce into the pot of stuffed peppers so the sauce reaches halfway up the peppers.



2 h

Cover the Dutch oven with a lid and bake in the preheated oven for 1½ hours, covered. Remove the lid and cook, uncovered, for about 45 minutes - 1 hour until the peppers are softened and can be easily pierced with a fork. The rice should be cooked too.



Serve hot with extra sour cream and some crusty bread, if you wish!

Do you love feel-good food? Then you’ll love these Romanian Stuffed Peppers (Ardei Umpluti). Simple and delicious dinner prep that will please the whole family. Is this recipe new to you? Let us know what you think about it and contact us online when you tag #cookmerecipes in your own posts online!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

So easy to make and delicious!

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