Test Your Homemade Tomato Sauce with Stuffed Small Peppers – A Sarmale-Inspired Delight

Let’s put this year’s homemade tomato sauce to the test with some stuffed small peppers, designed as a lighter, pureed twist on traditional sarmale. Don’t waste any leftover sauce — slice some potatoes lengthwise and cook them in the sauce for an extra delicious side!

🕒 Cooking Time & Portions

Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 3–4 generous portions
Difficulty: Easy to Moderate

📝 Ingredients

For the peppers and sauce:

8 small peppers
600 ml homemade tomato sauce (bulion)
1 tbsp flour

Filling:

400 g ground pork
130 g fine bulgur
1 tsp sweet paprika
1/2 bunch fresh parsley, chopped
1 large egg
Salt and pepper, to taste

🔪 Step-by-Step Instructions

Cut a small lid off the top of each pepper and remove seeds. Rinse under running water.
Mix all filling ingredients in a bowl until evenly combined.
Stuff each pepper with the mixture, leaving a small gap at the top to allow the filling to expand during cooking.
Arrange the peppers standing upright in a pot that fits them snugly.
Pour the tomato sauce into the pot, then add water until the peppers are just covered and start to float.
Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 45 minutes.
Dissolve the flour in a bit of water and stir gently into the pot. Taste and adjust salt, adding a pinch of sugar if the sauce is too acidic.
When the sauce boils again, cook uncovered for an additional 15 minutes to thicken slightly.
- For a thicker sauce, use a heaping tablespoon of flour; for a lighter sauce, use a level tablespoon.
Serve warm with a dollop of sour cream. These peppers are also excellent reheated!

🧾 Final Thoughts

This recipe combines the comforting flavors of sarmale with a lighter twist using bulgur and a luscious homemade tomato sauce. It’s a perfect way to enjoy traditional tastes with a fresh approach.