Romanian Stuffed Peppers (Ardei Umpluti)
Stuffed peppers(Ardei Umpluti) are a favorite dish in many parts of the world. They are easy to make and delicious. I like to use any ground meat available, but pork is my favorite. You can use a mixture of beef and pork or just beef. Rice is also added to the mixture. Perfect for lunch or for a great dinner.
Servings: 6 servings
Calories: 332kcal
Ingredients
- 1 pound ground pork beef or a mixture of both
- 6 medium red bell peppers
- 1 large onion diced
- ½ cup rice
- 1 bunch of fresh dill chopped
- 1 bunch of fresh parsley chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
For The Sauce:
- 3 tablespoons tomato paste
- 2 cups water or enough to cover ¾ of the peppers
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- sour cream to serve
Instructions
- Preheat oven to 350F/180C.
- In a large bowl, mix the ground meat, rice, onion, dill, parsley, salt and pepper.
- Wash the peppers and cut a hole around the stem removing the seeds and the core.
- Fill up the peppers with the ground meat mixture and put them in a baking dish.
- Mix the rest of the water, tomato paste, salt, pepper, and spices and pour it over the peppers.
- Cover the baking dish with a lid or aluminum foil and put the pan in the oven to simmer.
- After an hour, take the pan out of the oven and flip the peppers on their other side. Place the pan back in the oven but without a cover.
- Let the peppers bake for another 15-20 minutes, or until they are golden brown on top and the sauce has reduced slightly. Taste for salt and pepper again.
- The peppers are ready when the fork goes easily through the pepper's skin and when the meat and rice are cooked inside.
- Serve them hot with sour cream on top.
Notes
How To Make Romanian Stuffed Peppers In Instant Pot:
- Follow the steps on filling up the peppers.
- Place them in the Instant Pot.
- Mix together: 1 cup of water with ¼ cup of tomato sauce, 1 teaspoon salt, ¼ teaspoon ground pepper, ½ teaspoon marjoram or thyme.
- Pour this sauce over the peppers.
- Close the lid, turn release vent to Sealing and press Pressure Cooking for 20 minutes on High.
- The pot will take about 10-15 minutes for the pressure to build up, which is not included in the 20 minutes cooking.
- After peppers are cooked, turn the valve to Quick Release and release the pressure.(it might take about 2 minutes)
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 23g | Protein: 14g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 1136mg | Potassium: 570mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3935IU | Vitamin C: 156mg | Calcium: 32mg | Iron: 2mg
