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Russian Stuffed Bell Peppers in a bowl

Russian Stuffed Bell Peppers

Course Main Course, Meats
Cuisine Russian, Ukrainian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 15 Servings
Calories 233kcal


  • 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


  • 6 medium Tomatoes
  • 1/2 cup Light Olive Oil
  • 1 tbsp Better Than Bouillon
  • 1 cup Hot Boiled Water


  • 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


Calories: 233kcal | Carbohydrates: 14g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 48mg | Potassium: 497mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3120IU | Vitamin C: 40.4mg | Calcium: 17mg | Iron: 0.9mg