There are many verities of the Stuffed Bell Peppers recipes out there, this one is the traditional type. A friend of mine, Inna, is the most amazing housewife and a cook. She shared a recipe with me and inspired me to give the Russian Stuffed Bell Peppers a try. I did adjust a few things to my own liking, but the recipe is very close to what I originally got.

I knew this one would be a challenge with my husband, because never used to like stuffed bell peppers, but this time he literally licked off his plate. I’d say they were pretty darn good!
Other Stuffed Peppers Recipes
- Ground Turkey-Stuffed Bell Peppers
- Philly Cheesesteak Stuffed Peppers (Low-Carb)
- Low-Carb Lasagna Stuffed Peppers (Quick & Easy)
Recipe
Ingredients
- 1 cup uncooked Rice
- 1 tbsp Better Than Bouillon
- 1 medium Onion
- 3 medium Carrots
- 2 lb Ground Chicken
- 2 tbsp Light Olive Oil for sautéing
- 15 small Bell Peppers
Sauce
- 6 medium Tomatoes
- 1/2 cup Light Olive Oil
- 1 tbsp Better Than Bouillon
- 1 cup Hot Boiled Water
Instructions
- These are the ingredients you will be needing for this recipe; it's not to count. The peppers I used in this recipe are called Hungarian sweet yellow peppers, but you can use any bell peppers of your choice, and they may vary in flavor and size.
- Bring two cups of water, with one table spoon of Better Than Bouillon, to a boil. Place rice into the water, turn heat to low and let the rice cook until it's almost cooked through. Rice will cook through, later, while baking.
- Dice onions and saute them on a preheated skillet with some olive oil. Grate carrots and add them to sauteed onions. Saute vegetables until they are softened.
- Stir in rice and vegetables together. Add ground meat into the rice mixture. Stir to combine well together.
- Cut away the insides of the bell peppers. Stuff each bell pepper with rice mixture. Place all bell peppers in a baking dish.
- For the sauce, you may use canned tomatoes or fresh ones. Pour boiled water over fresh tomatoes and let them sit for a few minutes, then remove the skins. Dice tomatoes into cubes.
- In a deep skillet, preheat half a cup of light olive oil and place diced tomatoes in it. Simmer the sauce for a few minutes. Once tomatoes soften a little, pour tomato mixture over stuffed peppers. In a separate dish, combine boiled water together with Better Than Bullion and pour the mixture over the stuffed peppers.
- Bake peppers at 400F, for about 60 minutes. Serve stuffed peppers with cooking sauce and a dollop of sour cream, while they are still warm.
Nutrition Facts
Russian Stuffed Bell Peppers
Amount Per Serving
Calories 233
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g15%
Cholesterol 52mg17%
Sodium 48mg2%
Potassium 497mg14%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 3g3%
Protein 12g24%
Vitamin A 3120IU62%
Vitamin C 40.4mg49%
Calcium 17mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Are the stuffed peppers in the photo the ones from the recipe? It doesn't look like they had the tomato sauce poured over them. I want to try this recipe with ground beef, can't wait!
Hey Crystal, it is them. There is also broth that gets poured over them too. I hope you love the recipe. Keep me posted.
Hi Natalya ~ is this the same meat and rice mixture that you use in the Lazy Cabbage Rolls? But instead of frying patties you stuff the peppers? If so you could mix it up and fry half for another night and stuff the peppers for tonight. If so that would make this meat mixture Brilliant!
You are brilliant! I didn't think of doing this! Next time I will! Thanks for such a smart idea 😉
how much salt to you use? It isnt written above.
I salted everything to state, separately as went with the recipe.
I cannot wait to make this! 🙂
Cool! I think you will love them but keep me posted 😉
What flavor is your broth?
If you are referring to bullion, it is beef.