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Dairy Free
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Gluten Free
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Nut Free
Easy Chicken Stuffed Peppers with Rice
Delicious Slavic Chicken Stuffed Peppers with Rice are a family favorite – vibrant, fresh, and satisfying.
If you don’t know what to make for a weeknight meal, I’ve got you covered. Stuffed peppers with rice are the ideal solution to a cooking slump. And this recipe is nothing boring! With simple ingredients and easy meal prep, you can have your own Slavic stuffed peppers.
Make chicken stuffed peppers with this amazing and filling recipe. Pair with a side dish of creamy mashed potatoes and you’ve got the ultimate comfort food full of flavor! Stuffed peppers are the perfect low carb main dish with both protein and veggies in the ingredients.
Table of Contents
Key Ingredients
Bell peppers: Use the sweet mini bell peppers that come in different colors. Remember to clean them out, removing the seeds inside.
Vegetables: yellow onions (not sweet) and carrots (no need to peel if using organic)
Rice: For this specific recipe you can use any type of white rice you may have in your pantry.
Chicken: Use boneless-skinless ground dark meat, like boneless skinless chicken thighs. You can grind the meat yourself, or buy grounded dark meat.
Herbs: Sprinkle chopped fresh dill or parsley at the end before serving. If you don’t have fresh herbs, frozen will work as well.
Along with those ingredients, you will also need: salt, pepper, extra virgin olive oil for sautéing, and water.
Find the full printable recipe with specific measurements below.
How to make Chicken Stuffed Peppers with Rice
Step 1: Boil the rice
Boil rice in a little sauce pan with ½ cup of water.
Steps 2 & 3: Prepare the vegetables
Chop an onion and grate the carrots. Set aside.
Cut the tops off the bell peppers and clean them out.
Step 4: Make the chicken mixture
Grind boneless and skinless thighs with an onion. Add cooked rice, salt, pepper, and half of the tomato paste to the chicken. Mix until combined.
Step 5: Cook the vegetables
Heat extra virgin olive oil in a frying pan. Sauté the chopped onion and carrots, stir occasionally until onion begins to soften; about 3-4 minutes. Stir in the rest of the tomato paste and ¼ cup of water. Mix well and turn off the heat.
Steps 6 & 7: Assemble the stuffed peppers
Fill a medium-sized pot with water and bring to a boil.
Stuff the peppers with meat, dropping them in the boiled water. (The water must be hot, or the meat will fall apart). If you have meat left over, you can make meatballs and drop them into the boiled water with peppers.
Steps 8 and 9: Cook the peppers
Carefully add the sautéed vegetables into the pot with peppers. Add water if necessary, should cover all the peppers (and meatballs if any).
Add salt and pepper to taste. Cover, and let simmer for 40-45 minutes.
Step 10: Garnish and enjoy
Turn off the heat, and sprinkle with a handful of chopped parsley.
Expert Tips
- Use organic tomato paste when possible.
- Serve with sour cream for a tasty topping or side!
- Make sure the water you put the stuffed bell peppers in is boiling, otherwise the meat will fall apart.
- If you have meat and rice stuffing left over but no bell peppers left, feel free to make meatballs from the meat and place them into the same pot to cook. This makes a super easy leftovers dish!
- Serve Russian stuffed peppers with mashed potatoes on the side.
- Put this recipe together in the winter months for a punch of vitamins in the veggies.
- Use other mini peppers if you’d like – mini red bell peppers or yellow ones work great too.
Equipment
- Although it’s not necessary, I cook these mini chicken stuffed bell peppers in a cast iron pot. If you prefer to grind your own meat, I suggest this meat grinder.
Variations
If you prefer beef over chicken, substitute for lean ground beef.
Recipe FAQs
You’ll want to use mini bell peppers here. Because we cook stuffed peppers in a pot, they’re easier to stir and serve rather than regular-sized peppers.
Yes, stuff the peppers in advance and refrigerate for up to one day. Cook an hour before you’re ready to serve.
Looking for more tasty veggie recipes? Here are some of my favorites:
- You can have this Chicken and Bell Peppers Rice Bowl with Spices for an easy lunch or dinner recipe.
- This Fresh and Healthy Quinoa Salad with a Simple Vinaigrette is perfect for when you need a quick dish.
More pepper recipes
If you tried this Chicken Stuffed Peppers with Rice or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Easy Chicken Stuffed Peppers with Rice
Equipment
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Soup pot
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grater
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spatula
Ingredients
- 1 lb mini bell peppers, tops cut off, cleaned out
- 2 onions, chopped
- 2 carrots, grated
- ¼ cup rice, cooked (I use organic basmati)
- 1 lb chicken thighs, boneless & skinless
- salt, to taste
- pepper, to taste
- extra virgin olive oil
- 4 Tbsp tomato paste
- 1 handful fresh parsley, chopped
- water
Instructions
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Boil rice in a little sauce pan with ½ cup of water.¼ cup rice,, water
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Chop an onion and grate the carrots. Set aside.2 onions,, 2 carrots,
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Cut the tops off the bell peppers and clean them out.1 lb mini bell peppers,
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Grind boneless and skinless thighs with an onion. Add cooked rice, salt, pepper, and half of the tomato paste to the chicken. Mix until combined.2 onions,, ¼ cup rice,, 1 lb chicken thighs,, salt,, pepper,, 4 Tbsp tomato paste
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Heat extra virgin olive oil in a frying pan. Sauté the chopped onion and carrots, stir occasionally until onion begins to soften; about 3-4 minutes. Stir in the rest of the tomato paste and ¼ cup of water. Mix well and turn off the heat.extra virgin olive oil, 4 Tbsp tomato paste, water
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Fill a medium-sized pot with water and bring to a boil.water
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Stuff the peppers with meat, dropping them in the boiled water. (The water must be hot, or the meat will fall apart). If you have meat left over, you can make meatballs and drop them into the boiled water with peppers.
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Carefully add the sautéed vegetables into the pot with peppers. Add water if necessary, should cover all the peppers (and meatballs if any).water
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Add salt and pepper to taste. Cover, and let simmer for 40-45 minutes.salt,, pepper,
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Turn off the heat, and sprinkle with a handful of chopped parsley.1 handful fresh parsley,
