Nutrition
Calories: 403kcal | Carbohydrates: 45g | Protein: 17g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 1095mg | Potassium: 606mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7189IU | Vitamin C: 160mg | Calcium: 42mg | Iron: 2mg
This recipe was first published on Mar 14, 2016, and we have made some revisions since then.
Chicken and Rice Stuffed Peppers are a delightful combination of ground chicken, rice, and sautéed vegetables. This traditional Slavic dish has become a beloved favorite in our home.
Recipe Details
I have a fondness for this nostalgic recipe. Although it has Slavic origins, the specific ingredients can differ depending on the region. My grandmother, being Bulgarian, prepares it differently than someone from Russia or Ukraine. My family enjoys these Chicken and Rice Stuffed Peppers immensely, and I believe yours will too.
- TASTE: The combination of savory chicken, sweet red peppers, and fresh dill brings incredible flavor.
- TEXTURE: The peppers are tender, while the filling is hearty with chunks of rice and chicken. The vegetables are finely chopped and softened from cooking.
- TIME: The entire preparation takes roughly 2 hours.
- EASE: Making this dish is quite simple. Just prepare the filling and stuff the peppers before placing them in the oven.
What You’ll Need
Ingredient Notes
- Bell peppers: I prefer using red bell peppers for stuffing as they tend to be sweeter compared to green ones.
- Ground chicken: You can purchase pre-ground meat or use chicken thighs or breasts to grind yourself.
- Rice: Any type of white rice works well.
- Flavor enhancers: Onions, carrots, and cloves of garlic provide a robust flavor to the filling.
- Crushed tomatoes: They add a lovely sweetness to the dish.
- Fresh dill: This herb introduces a unique flavor profile that pairs well with the other ingredients.
Add-ins and Substitutions
- Other proteins: This recipe can also be prepared with ground beef, pork, or turkey.
- Different rice types: Brown, wild, jasmine, or basmati rice are great alternatives for the filling.
- Additional vegetables: Consider incorporating zucchini, jalapenos, or corn for diversity.
- Creamy topping: Adding cheese on top to melt during baking enhances the flavor and adds a delicious gooey texture.
How to Make Chicken and Rice Stuffed Peppers
- Prepare the peppers: To ready them for stuffing, cut off the tops and remove the seeds. Lightly sprinkle some salt inside each pepper.
- Cook the chicken: In a skillet, heat olive oil and cook the ground chicken until it is about 80% cooked through.
- Cook the vegetables: Dice the onion, grate the garlic, and shred the carrot. Combine them with the chicken and cook until the onion is translucent.
- Prepare the rice. Combine the rice, salt, and chicken broth in a pot and cook over medium heat until the rice is nearly done.
- Incorporate herbs and seasonings. Add black pepper and chopped fresh dill, stirring for an additional 2-3 minutes.
- Fill the peppers. Pile the rice and chicken filling into each pepper generously. Arrange the stuffed peppers in a 9×13 deep baking dish.
- Top with tomatoes. Spread crushed tomatoes over each stuffed pepper, and add about 1/2 cup of water to the bottom of the baking dish.
- Bake. Cover the dish with aluminum foil and bake at 380 degrees Fahrenheit for 1 hour and 30 minutes. Once done, turn off the oven and allow it to rest for 30 minutes before serving.
Pro Tip: My grandmother makes these…She prepares stuffed peppers before heading to church, leaving them in a warm area to rest. Allowing the stuffed peppers to sit improves their flavor significantly.
Recipe Tips
- Salt the insides of the peppers- To prevent your peppers from becoming soggy, sprinkle salt inside to help reduce excess moisture.
- Pack the peppers tightly in the baking dish – This ensures that the peppers maintain their shape while they cook, preventing them from falling apart.
- Add water to the baking dish- This aids in steaming the peppers and helps them soften and cook thoroughly while baking.
FAQs
Should I boil peppers before stuffing them?
Boiling the peppers prior to stuffing is not necessary for this recipe. The stuffed peppers are cooked slowly for 90 minutes to allow them to soften and cook completely.
Is it better to freeze stuffed peppers before or after cooking?
It is advisable to cook the stuffed peppers before freezing, especially if there is meat in the filling. Ensure that the meat is fully cooked prior to freezing.
Serving Suggestions
These Chicken and Rice Stuffed Peppers make for a delightful dish that complements a variety of other meals. Here are some appetizing ways to serve them.
- Meats: Accompany this dish with a main course of Ribeye Steak, Smoked Chicken Thighs, Air Fryer Pork Chops (VIDEO), or Cilantro Lime Salmon.
- Salad: Pair these stuffed peppers with an Antipasto Salad, Tomato Garlic Salad, Chicken Salad With Grapes, or Cucumber Tomato Feta Salad.
- Sides: Enjoy this dish alongside some Super Creamy Mashed Potatoes, Sautéed Garlic Asparagus, Crispy Air Fryer Broccoli, or The BEST Air Fryer Sweet Potato Fries.
- Appetizers: Serve them with various appetizers, such as Eggplant Roll-ups, Mushroom Puff Pastry Bites, Baked Brie in Puff Pastry, or Smoked Salmon Cucumber Appetizer (VIDEO).
Make This Recipe in Advance
Make ahead: Prepare the filling a day in advance and store it covered in the fridge until you’re ready to stuff the peppers. Alternatively, you can assemble them a few hours prior and keep them warm in the oven until it’s time to serve.
Storing: Keep these Chicken and Rice Stuffed Peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven until they are warmed through.
Freeze: These stuffed peppers can be frozen in a freezer-safe container for up to 4 months. To serve, thaw and reheat them in the oven.
More Delicious Russian Dishes!
- Beet and Walnut Salad Recipe
- Russian Pryaniki with Mint Glaze
Comprehensive Recipe Instructions
Chicken and Rice Stuffed Peppers
These stuffed peppers feature ground chicken combined with rice and sautéed vegetables, representing a cherished traditional Slavic recipe.Print Pin RateServings: 9 stuffed peppersCalories: 403kcalIngredients
- 9 large red bell peppers
- 2-3 tbsp olive oil
- 1 1/2 lb. ground chicken thighs
- 2 medium onions
- 3 medium carrots
1 garlic clove
2 cups white rice
2 1/2 cups chicken broth
1 tbsp salt
1 tsp black pepper
2 tbsp fresh dill, chopped
14 oz can crushed tomatoes
1/2 cup water
**Instructions**
1. Begin by washing and removing the core and seeds from each bell pepper. Apply a small amount of salt to the interior of each pepper, then set them aside.
2. In a skillet, heat olive oil and cook the ground chicken thighs until they are nearly cooked through, about 80% complete.
3. Chop the onion, grate the garlic, and shred the carrot, then add these to the skillet with the ground chicken. Cook until the onion turns translucent.
To prepare Chicken and Rice Stuffed Peppers, follow these steps. Begin by coring the peppers and cooking the chicken. After that, sauté the carrots, onion, and garlic before blending these ingredients together.
Next, incorporate the rice, salt, and chicken broth, allowing it to cook over medium heat until the rice is nearly fully cooked. Afterward, add black pepper and chopped fresh dill, continuing to cook for an additional 2-3 minutes.
Once completed, generously fill each pepper with the rice and chicken mixture, and arrange the stuffed peppers in a deep 9×13 baking dish.
Pour crushed tomatoes over each pepper and add approximately 1/2 cup of water to the bottom of the dish. Cover the dish with foil and bake at 380 degrees Fahrenheit for 1 hour and 30 minutes. Afterwards, turn off the oven and let the dish rest for 30 minutes before serving.
Notes
- Salt the interior of the peppers- To prevent your peppers from becoming mushy, seasoning them with salt can help decrease excess moisture.
- Arrange the peppers snugly in the baking dish– This will assist in maintaining their shape during cooking, preventing them from breaking apart.
- Introduce water into the baking dish- This enables the peppers to steam and become tender, ensuring they are properly cooked in the oven.
- Prepare these stuffed peppers ahead of time – You have the option to bake them a few hours in advance and keep them warm in the oven until mealtime, or you can prepare the filling the night before and stuff the peppers the following day.
- They can be frozen for as long as one month. Allow them to cool completely, then wrap them in foil and plastic wrap before placing them in the freezer.
Nutrition
Calories: 403kcal | Carbohydrates: 45g | Protein: 17g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 1095mg | Potassium: 606mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7189IU | Vitamin C: 160mg | Calcium: 42mg | Iron: 2mg
This recipe was first published on Mar 14, 2016, and we have made some revisions since then.
