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Romanian Stuffed Peppers Recipe

In Romania, this stuffed peppers recipe is called Ardei Impluti. Courtesy of our sponsor, The California Wine Club, this dish of stuffed red or orange peppers pairs well with a Pinot Noir or Zinfandel. Serves 2.


  • 12 oz ground beef, pork or a combination

  • 1/2 of a sweet onion, about 1 cup, chopped, divided

  • 1 slice white bread, soaked in warm water and squeezed dry

  • 1 Tbsp cooked rice

  • 1/2 tsp dill, finely chopped

  • salt and black pepper

  • 2 large red or orange bell peppers

  • 1 Tbsp olive oil

  • 1 Tbsp tomato paste

  • 1-1/2 cups water

  • sour cream

  • 1-2 Tbsp parsley, chopped

In a large bowl, gently mix the ground meat, about half of the chopped onion, bread, rice, dill, and salt and pepper, to taste.

Cut off the top of the peppers, remove the core and discard the seeds.

Fill each pepper with the ground meat mixture. If there is any meat left over, shape it into 3/4-inch meatballs.

In a pot just large enough to hold the peppers, sauté the rest of the chopped onion in the olive oil over medium-high heat until it is translucent and starting to brown. Stir in the tomato paste and then add the water. Reduce heat and simmer briefly, stirring now and then, to make a sauce.

Put the stuffed peppers and any additional meatballs into the sauce; add a little more water if needed to reach close to the tops of the peppers.  Cover and simmer over low heat for 30 minutes or until the peppers are tender and the meat is thoroughly cooked.

Garnish with sour cream and parsley and serve.

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