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Traditional Romanian Stuffed Bell Peppers (Pork and Beef Mince with Rice and Dill in Tomato Sauce)
A cornerstone of Sunday family dinners across Romania: sweet bell peppers stuffed with a tender mixture of minced pork and beef, rice, caramelized onions, and lots of fresh dill, braised in rich tomato sauce.
Prep
25 min
Cook
50 min
Total
75 min
Ingredients
4servings
- Medium sweet bell peppers, cored and deseeded8 piece
- Minced pork350 g
- Minced beef250 g
- Short-grain white rice80 g
- Yellow onions, finely chopped2 piece
- Passata and tomato puree500 g
- Fresh dill, finely chopped4 tbsp
- Sunflower oil2 tbsp
- Salt1 tsp
Preparation Steps
1
Cut caps off bell peppers, remove seeds and membranes, and rinse. Sauté onions in oil for 4 minutes until softened.
5 min timer
2
In a bowl, mix minced pork and beef, washed rice, sautéed onion, half the fresh dill, 1 tsp salt, and pepper.
5 min timer
3
Fill peppers loosely with meat mixture, leaving 1 cm space at top for rice expansion. Cap each pepper with a tomato slice.
8 min timer
4
Stand peppers upright in a deep baking dish. Pour in passata mixed with 300 ml warm water and remaining dill. Bake at 190°C for 45-50 minutes until tender and sauce thickens. Serve with a generous dollop of sour cream.
45 min timer
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Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
