If you grew up in a Slavic family, these stuffed bell peppers probably look very familiar. Like any recipe, every family and region has their own version. My grandmother is Bulgarian so she makes it a little different. This has been a childhood favorite of mine, and still is. We usually enjoy these stuffed peppers on Sundays after morning church service. My grandmother makes them before she leaves to church and leaves them in a warm place to sit. The stuffed peppers actually tastes a lot better after they’ve sat for a little.

 

Stuffed red bell peppers_-6

 

 

Ingredients:

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 rice
2 1/2 cups chicken broth
1 tbsp salt
1 tsp black pepper
2 tbsp fresh dill, chopped
1 (14 oz) can crushed tomatoes
1/2 cup water

Instructions:

1. Wash and remove the core and seeds of each bell pepper. Rub a little salt on the inside of each pepper. Then set aside.

Stuffed red bell peppers_-7Stuffed red bell peppers_-17

2. Heat olive oil in a skillet and cook the ground chicken thighs until almost completely cooked. About 80 % done.

Stuffed red bell peppers_-9Stuffed red bell peppers_-10

3. Chop the onion, grate the garlic, and shred the carrot. Add it to the ground chicken. Cook until the onion becomes translucent.

Stuffed red bell peppers_-8Stuffed red bell peppers_-11 Stuffed red bell peppers_-12

4. Add the rice, salt, and chicken broth. Cook over medium heat until the rice is almost fully cooked.

Stuffed red bell peppers_-13Stuffed red bell peppers_-15

5. Stir in the black pepper and chopped fresh dill. Cook for another 2-3 minutes.

Stuffed red bell peppers_-16

6. Generously stuff each pepper with the rice and meat filling. Place the stuffed peppers in a 9×13 deep baking dish.

Stuffed red bell peppers_-18Stuffed red bell peppers_-19

7. Pour the crushed tomatoes over each pepper.  Pour about 1/2 cup of water to the bottom of the baking dish.

Stuffed red bell peppers_-20Stuffed red bell peppers_-21

8. Cover the baking dish with foil and bake at 380 degrees Fahrenheit for 1 hour and 30 minutes. Turn the oven off and let it sit for 30 minutes before eating.

Stuffed red bell peppers_-22Stuffed red bell peppers_-23Stuffed red bell peppers_-24Stuffed red bell peppers_-25

5.0 from 1 reviews
Stuffed Bell Peppers
 
Prep time
Cook time
Total time
 
Author:
Serves: 9 stuffed peppers
Ingredients
  • 9 large red bell peppers
  • 2-3 tbsp olive oil
  • 1½ lb. ground chicken thighs
  • 2 medium onions
  • 3 medium carrots
  • 1 garlic clove
  • 2 cups rice
  • 2½ cups chicken broth
  • 1 tbsp salt
  • 1 tsp black pepper
  • 2 tbsp fresh dill, chopped
  • 1 (14 oz) can crushed tomatoes
  • ½ cup water
Instructions
  1. Wash and remove the core and seeds of each bell pepper. Rub a little salt on the inside of each pepper. Then set aside.
  2. Heat olive oil in a skillet and cook the ground chicken thighs until almost completely cooked. About 80 % done.
  3. Chop the onion, grate the garlic, and shred the carrot. Add it to the ground chicken. Cook until the onion becomes translucent.
  4. Add the rice, salt, and chicken broth. Cook over medium heat until the rice is almost fully cooked.
  5. Stir in the black pepper and chopped fresh dill. Cook for another 2-3 minutes.
  6. Generously stuff each pepper with the rice and meat filling. Place the stuffed peppers in a 9x13 deep baking dish.
  7. Pour the crushed tomatoes over each pepper. Pour about ½ cup of water to the bottom of the baking dish.
  8. Cover the baking dish with foil and bake at 380 degrees Fahrenheit for 1 hour and 30 minutes. Turn the oven off and let it sit for 30 minutes before eating.