Dish

Ardei copți

Stuffed Peppers

To make ardei copți, bell peppers are roasted until the skin is charred and then peeled. The peppers are then stuffed with a mixture of rice, ground meat, and spices, and baked until the filling is cooked through. The dish is typically served hot and can be garnished with fresh herbs or a dollop of sour cream. Ardei copți is a popular dish in Romania and is often served during holidays and special occasions.

European cuisine› Eastern European cuisine› Romanian cuisine

Side Dish

Origins and history

Ardei copți has been a staple in Romanian cuisine for centuries. It is believed to have originated in the Balkans and spread throughout Eastern Europe. The dish is often associated with the Orthodox Christian holiday of St. George's Day, which is celebrated on April 23rd.

Dietary considerations

Ardei copți is a gluten-free dish and can be made vegetarian by omitting the meat from the filling. It is also low in calories and high in vitamin C.

Variations

There are many variations of ardei copți, with different fillings and spices. Some recipes call for the use of cheese or vegetables in the filling, while others use a combination of meats. The spices used can also vary, with some recipes calling for paprika or cumin.

Presentation and garnishing

Ardei copți can be presented on a platter with fresh herbs and a dollop of sour cream. The dish can also be garnished with chopped nuts or a sprinkle of paprika for added flavor and texture.

Tips & Tricks

To make the dish more flavorful, try adding a pinch of smoked paprika or a dash of hot sauce to the filling. To save time, the peppers can be roasted ahead of time and stored in the refrigerator until ready to use.

Side-dishes

Ardei copți can be served as a side dish or a main course. It pairs well with grilled meats or roasted vegetables. A simple salad of fresh greens and tomatoes can also be served alongside the dish.

Drink pairings

Ardei copți pairs well with a light red wine, such as a Pinot Noir or a Beaujolais. A crisp white wine, such as a Sauvignon Blanc or a Pinot Grigio, can also be served with the dish.