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Russian Stuffed Bell Peppers in a bowl

Russian Stuffed Bell Peppers

These classic Russian stuffed peppers are packed with ground chicken, tender veggies, and white rice. Healthy, delicious, and ridiculously satisfying!
Course Main Course, Meats
Cuisine Russian, Ukrainian
Keyword Ground Turkey Stuffed Bell Peppers, Russian Stuffed Bell Peppers
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 15 Servings
Calories 233kcal
Author Natalya Drozhzhin




  • Gather all your ingredients.
    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
  • In a large pot, bring two cups of water to boil with one tablespoon of Better Than Bouillon broth concentrate. Pour the rice into the water and turn the heat down low until it's nearly cooked through (it will cook the rest of the way through in the oven).
    Cooked rice in a bowl
  • Dice the onions and sauté them in a skillet preheated with olive oil over medium heat until they turn translucent. Grate the carrots and add them to the sautéed onions. Sauté them until softened.
    Onions and carrots being sautéed in a deep skillet
  • Add the partially cooked rice and ground meat to the skillet and stir to combine.
    Sautéed onions and carrots added to a bowl with rice
  • Slice the tops off of the bell peppers and clean out the seeds and fibrous bits from the inside. Stuff the peppers with the filling and assemble them on their sides in a baking dish.
    Russian Stuffed Bell Peppers in a deep skillet
  • In a large pot, pour boiled water over the tomatoes until they are fully submerged. Allow them to soak for a few minutes and remove the skins. Dice the tomatoes into cubes.
    Peeled tomatoes being diced on a cutting board
  • Preheat half a cup of light olive oil in a deep skillet. Place the diced tomatoes in the oil and allow them to simmer for a few minutes. Once the tomatoes soften, pour them over the stuffed peppers. In a separate dish, whisk 1 cup of boiled water with 1 tablespoon of Better Than Bouillon broth base. Pour the broth over the stuffed peppers.
    Diced tomatoes and oil in a skillet
  • Bake the peppers at 400°F for about 60 minutes. Serve the stuffed peppers with a spoonful of the sauce that forms at the bottom of the pan and a dollop of sour cream. Enjoy!
    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