This Romanian stuffed pepper soup is a comforting variation of the classic stuffed peppers dish into a rich and flavorful soup. As the peppers cook, they infuse the soup with their distinctive earthy aroma and slightly bittersweet flavor, creating a comforting and deeply rustic dish.
Popular across Romania, especially as a family-style lunch or dinner, this soup is both hearty and nourishing while still feeling light and rustic. The tomato-based finish adds subtle acidity and depth, while fresh parsley brightens the final dish.
Served hot with crusty bread and, optionally, a spoonful of sour cream, Romanian stuffed pepper soup is classic comfort food that reflects the simplicity and warmth of traditional Romanian cooking. What makes this recipe especially beloved is its versatility. In many Romanian households, the cooked stuffed peppers are also served separately with a simple homemade tomato sauce, turning one recipe into two comforting dishes at once, a flavorful soup and a classic plate of stuffed peppers.
Diana Oana
This traditional Romanian stuffed pepper soup combines tender bell peppers filled with seasoned meat and rice in a light vegetable and tomato broth. Comforting, hearty, and full of rustic flavors, it’s a beloved home-cooked dish often served with fresh parsley and crusty bread.
For the vegetable base:
- 1 large onion chopped
- 2 carrots chopped
- 1 parsley root chopped
- 1 large tomato ,diced (or 120 ml / ½ cup tomato sauce)
- salt to taste
- 2 liters water
- oil for sauteing
For the stuffed peppers:
- 10-12 medium bell peppers
- 500 g ground meat
- ¾ cup rice about 150 g
- 1 small onion finely chopped
- 1 egg
- 1 teaspoon salt
- 1 teaspoon dried thyme
Prepare the tomato sauce mixture:
- 2 tablespoons sunflower oil 30 ml
- 1 tablespoon flour
- 200 ml tomato sauce
- fresh parsley leaves for serving
Prepare the vegetable base:
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In a large pot, sauté the chopped onion in a little oil over medium heat until translucent.
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Add the carrots and parsley root and cook for 2–3 minutes.
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Add the diced tomato (or tomato sauce), then pour in 2 liters (8½ cups) of water and season with salt.
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Bring to a simmer and cook for 12–15 minutes over low heat.
Prepare the stuffed peppers:
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Cut the tops off the bell peppers and remove the seeds.
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In a bowl, mix the ground meat with the rice, chopped onion, egg, salt, and thyme.
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Stuff the peppers with the mixture and carefully place them into the simmering soup. Fill the peppers about ¾ full, as the rice will expand during cooking.
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Cover and cook over low heat for 20–25 minutes, until the peppers are tender and the filling is cooked through.
Prepare the tomato sauce mixture:
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In a small saucepan, heat the sunflower oil, then add the flour and stir continuously to avoid lumps.
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Add the tomato sauce and cook briefly, stirring, until the mixture comes to a gentle boil.
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Pour the roux into the soup and mix well. Let it simmer for a few more minutes (~ 5 minutes) to thicken slightly.
To serve:
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Serve hot, garnished with fresh parsley leaves.
