Ardei Umpluti with Meat

Ingredients

• 2 per person yellow peppers
• 120 g per person ground beef meat
• 1-2 onions
• parsley
• oregano
• cumin
• olive oil
• salt
• pepper
• fresh tomato soup
• bechamel
• sour cream

Method

Set your oven to 200°C. The peppers need two stages of cooking: a long initial roast softens the flesh without collapsing it entirely, then a second stint with the filling sets everything together.

Halve the peppers lengthways and scoop out the seeds and white pith cleanly — a melon baller works better than a knife for this. Shave a thin slice from the rounded back of each pepper half so it sits flat and stable in the tray; don't cut deep enough to breach the walls. Arrange them skin-side down on a baking tray. Cover tightly with foil and roast for 90 minutes. The peppers will soften and release moisture, and the flesh will begin to collapse at the edges — this is correct. Uncover them and pour off any accumulated liquid.

While the peppers roast, make the filling. Dice the onions finely and sauté them in olive oil over medium-high heat until translucent and beginning to colour at the edges — about 6 minutes. This aromatic-vegetables base matters: raw onion will taste harsh inside the pepper. Add the ground-meat beef and break it down as it cooks, pressing it against the pan to encourage browning rather than steaming. Once the meat is no longer pink and the pan is dry enough that the meat browns, it's ready. Stir in the tomato soup, oregano, cumin, and a pinch of salt and black pepper. Simmer gently for 5 minutes to meld the flavours.

Divide the filling among the pepper cavities, packing it firmly but not aggressively — you want the pepper to hold its shape during the final roast. Return to the oven uncovered for 45 minutes. The filling will dry slightly at the edges and develop a faint crust.

If finishing with béchamel, spoon a thin layer over each pepper 3 minutes before the end of cooking — too early and it separates, too late and it doesn't set. If using sour cream instead, dollop it over the hot peppers just before service; the heat will warm it without breaking the emulsion. Serve directly from the tray.