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Best Romanian Stuffed Peppers (ardei umpluti) Recipe

Ingredients
700 g fat minced pork + optional beef
6 short, large sweet yellow peppers (or red bell peppers)
1 large juicy tomato
1 large onion
1 large carrot
1/3 - 1/2 cup rice uncooked
2 cups tomato juice or more
1/2 cup parsley, finely chopped
1/2 cup dill, finely chopped
2-3 bay leaves (I used a few curry leaves this time)
2-3 tbsp vegetable or olive oil to mix with the meat
5-7 tbsp vegetable or olive oil for cooking
Minimum 3 cups water
Salt, pepper to taste

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Directions
Preheat oven to 200 C
Add 3 tbsp oil to the meat and knead a bit. Set aside.
Clean peppers in cold water and core. Cut off the tops with a knife, remove seeds and veins inside. Be as thorough as possible. Set aside the pepper tops, don’t discard them.
Clean and chop the onion
Shred onion using food processor (or finely chop by hand)
Clean carrot in cold water and chop. Finely chop by hand or in food processor.
In a large heavy bottom nonstick frying pan, cook the cored peppers in olive oil for 3 minutes over medium heat. Not longer, as they may become too soft and break. Give them quarter turns. Remove from heat.
Place the peppers opening up in a deep medium size cooking pot (first see if all 6 peppers fit inside, with a little space between them)
Add the oil you used to cook the peppers to the bottom of the cooking pot
How to cook the stuffing
Cook the chopped onion in the same frying pan in 2 tbsp olive or vegetable oil for 3 minutes or until golden
Add the chopped carrot. Cook together for 2 minutes. If the mix is dry, add a tbsp oil. Stir gently.
Add the rice. Stir.
Season with salt and pepper to taste. Cook for 3 minutes. Stir gently.
Add the minced meat. Stir and cook for 3 minutes.
Turn off heat. Add parsley and dill. Stir well.
Final steps
Go back to the cooking pot and add bay/curry leaves (not inside the peppers)
Stuff each pepper gently with the meat mix. Leave a bit of room at the top to fit the pepper tops.
Remove the top seeds and chop the pepper tops flat so that they fit as nice pepper covers. Place the pepper tops back on top of the peppers to form full sized peppers.
Cut the tomato in quarters.
Fry the tomato in olive oil for 3 minutes or until browned
Place the tomato quarters in the cooking pot to prop the peppers nicely
Add the tomato juice and 1 cup water over the peppers. Make sure the sauce level is pepper top high.
Bake for 1 hour covered. When needed, replenish with water. Uncover and cook another hour.
The stuffed peppers are done when the sauce is thick, the peppers are soft and much larger, and the stuffing is fluffy. Insert a fork in a pepper and if it goes easy through the skin and meat, the stuffed peppers are ready.
Serve hot with loads of sour cream.

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Notes:

Do not forget to try and fit the peppers in your cooking pot first, just to make sure there is enough room for all of them.
Make sure the peppers are covered in tomato sauce at all times while baking.
Use short peppers. As you can see in our video recipe, we had to compromise and we used 2 tall peppers. We had to use them as we ended up with too much stuffing. Initially, we planned to stuff 4 green peppers, but we ended up needing 6. In conclusion, the recipe uses 6 peppers.
Although our recipe directs you to cook the onion, carrot, rice and meat first, the classic Romanian recipe says that you just need to mix all the raw ingredients and stuff the peppers. However, the flavor is so much better and the taste richer if you fry the onion, carrot, rice and meat first, like we recommend.
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Thank you!
Vivi & Adara

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