Easy Stuffed Bell Peppers Recipe (Romanian Style)
No pre-cooking! Just stuff raw peppers with seasoned beef (or lentils) and rice, then bake. Hearty, budget-friendly, and freezer-perfect – a simple one-pan meal everyone loves!
Servings: 8
Calories: 234kcal
Ingredients
- 400 g minced meat of your choice (I recommend 20% fat for juiciest results) turkey, chicken, beef, pork
- 7-8 bell peppers medium-sized, with lids reserved for cute "hats!"
- 2 onions (white or yellow) medium-sized
- 2 carrots
- ½ red bell pepper
- ½ yellow bell pepper
- 100 gr rice long-grain or basmati holds shape best
- 1 egg (omit for vegan version)
- 200 ml tomato juice (100 ml for the mixture and 100 for cooking) puree or passata
- 120 ml sour cream optional
- 3 tablespoon fresh parsley and dill chopped up fine
- 2 teaspoon salt
- ½ teaspoon pepper
Instructions
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside the tops for later use.7-8 bell peppers
- Add the minced meat to a large bowl. Wash the rice until the water runs clear, then strain it and add it to the bowl.400 g minced meat of your choice (I recommend 20% fat for juiciest results), 100 gr rice
- Finely chop the onions, red and yellow bell pepper halves and grate the carrots. Add them to the bowl with the meat. Stir in the egg, parsley, salt, and pepper.2 onions (white or yellow), 2 carrots, ½ red bell pepper, ½ yellow bell pepper, 1 egg, 3 tbsp fresh parsley and dill, 2 tsp salt, ½ tsp pepper
- Pour in half of the tomato juice and mix well to combine. Allow the mixture to sit for a few minutes to let the flavors meld.200 ml tomato juice (100 ml for the mixture and 100 for cooking)
- Spoon the meat and vegetable mixture into each of the prepared bell peppers. Place the tops back on each pepper and press gently. Place the stuffed peppers upright in a deep pot with a lid.
- Combine the remaining tomato juice with the sour cream, season with salt and pepper, and pour over the stuffed peppers, letting it pool in the bottom of the dish. Add hot water until it almost reaches the tops of the peppers.120 ml sour cream
- Cover the pot with a lid and simmer over low to medium heat for 1 to 2 hours. Check occasionally to make sure there's always enough liquid in the pot to prevent it from drying out.
- Towards the end of cooking, preheat the oven to 375°F (190°C). Remove the lid and transfer the dish to the oven. Bake for 15-30 minutes, allowing the tops to brown slightly. Baking uncovered at the end adds a slight crispness to the filling and enhances the roasted pepper flavor.
- Remove the stuffed peppers from the oven and let them cool for a few minutes. Serve with sour cream, freshly made polenta and a spicy pickled pepper.
Video
Notes
- Wash and prepare the peppers by cutting off the tops, removing seeds, and membranes before filling.
- Don’t overfill the peppers to prevent them from bursting. Leave space at the top for expansion.
- Add enough salt, pepper, and your favorite herbs or spices to the filling for flavor.
- Chop the vegetables into similar-sized pieces for even cooking and a consistent texture.
- Choose a baking dish that holds the peppers snugly so they don't tip over during baking, preferably one with a lid.
- Cover with foil or a lid while baking to steam the peppers and ensure they cook evenly.
- Let the peppers cool for a few minutes after baking to help them hold their shape and avoid burns.
- To freeze, par-bake peppers (without browning), then cool and freeze. Finish baking when ready to serve.
Nutrition
Calories: 234kcal | Carbohydrates: 23g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 643mg | Potassium: 566mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6328IU | Vitamin C: 166mg | Calcium: 41mg | Iron: 2mg
