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These Russian stuffed bell peppers are packed with ground chicken, tender veggies, and white rice. Healthy and delicious!

Russian Stuffed Bell Peppers in a bowl

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

Recipe

Russian Stuffed Bell Peppers in a bowl

Russian Stuffed Bell Peppers

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Servings
15 Servings
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins

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.
    Ingredients on the table including; small bell peppers, 3 carrots, 3 tomatoes, a bowl of rice, sea salt, better than bullion jar, an onion, and a bowl of ground chicken
  • 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.
    Cooked rice in a bowl
  • 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.
    Onions and carrots being sautéed in a deep skillet
  • Stir in rice and vegetables together. Add ground meat into the rice mixture. Stir to combine well together.
    Sautéed onions and carrots added to a bowl with rice
  • Cut away the insides of the bell peppers. Stuff each bell pepper with rice mixture. Place all bell peppers in a baking dish.
    Russian Stuffed Bell Peppers in a deep skillet
  • 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.
    Peeled tomatoes being diced on a cutting board
  • 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.
    Diced tomatoes and oil in a skillet
  • 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.
    Russian Stuffed Bell Peppers in a bowl
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.
Posted August 26, 2014

About Author

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.