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Moldovan Stuffed Peppers with Rice and Meat
A classic Moldovan dish featuring bell peppers stuffed with a savory mixture of ground meat, rice, onions, and herbs, then simmered in a flavorful tomato-based sauce. Often served with a dollop of sour cream.
🧂 Ingrédients
- 6 large Bell peppers(any color, tops cut off, seeds removed)
- 300 g Ground beef
- 200 g Ground pork
- 1 large Onion(finely diced)
- 1 medium Carrot(grated)
- 100 g Uncooked rice(rinsed)
- 1/4 cup Fresh parsley(chopped)
- 2 cloves Garlic cloves(minced)
- to taste Salt
- to taste Black pepper
- 2 tbsp Sunflower oil(for sautéing)
- 2 tbsp Tomato paste(for the sauce)
- 500 ml Water(for the sauce)
- 200 g Sour cream(for serving)
👨🍳 Instructions
- 1
Prepare the peppers: Cut off the tops, remove seeds and membranes. Blanch the peppers in boiling water for 2-3 minutes to soften them slightly. Drain and set aside.
- 2
Prepare the filling: Heat sunflower oil in a pan over medium heat. Add the finely diced onion and sauté until translucent.
- 3
Add the grated carrot and minced garlic to the pan. Cook for another 2-3 minutes until fragrant.
- 4
In a large bowl, combine the ground beef, ground pork, sautéed onion mixture, rinsed rice, chopped parsley, salt, and pepper. Mix well.
💡 Conseils de pro: Ensure all ingredients are evenly distributed. - 5
Stuff the prepared bell peppers tightly with the meat and rice mixture.
💡 Conseils de pro: Do not overstuff, as the rice will expand. - 6
Arrange the stuffed peppers upright in a large pot or deep saucepan. Add the tomato paste and water for the sauce. Ensure the liquid comes about halfway up the peppers.
💡 Conseils de pro: If needed, add more water. - 7
Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the peppers are tender and the filling is cooked through.
- 8
Remove from heat and let rest for 5-10 minutes. Serve hot, with a dollop of sour cream on top.
💡 Conseils de pro
- ✓For a more intense flavor, you can add a tablespoon of tomato sauce to the filling.
- ✓If you don't have fresh parsley, dried parsley can be used, but use about half the amount.
- ✓Ensure the peppers are standing upright in the pot to prevent the filling from falling out.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Use only ground beef or ground turkey for the filling.
- Add a pinch of paprika to the filling for extra color and flavor.
- Serve with mămăligă (polenta) on the side.