Chicken and Rice Stuffed Peppers

These chicken stuffed peppers are made with ground chicken, rice, and sauteed vegetables. It's a traditional Slavic dish that is loved by many.

Course Main Course

Cuisine European, Russian, Ukrainian

Diet Gluten Free

Prep Time 30

Cook Time 1 45

Total Time 2 15

Servings stuffed peppers

Calories 403kcal

Author Dina

Wash and remove the core and seeds of each bell pepper. Rub a little salt on the inside of each pepper. Then set aside.
Heat olive oil in a skillet and cook the ground chicken thighs until almost completely cooked. About 80 % done.
Chop the onion, grate the garlic, and shred the carrot. Add it to the ground chicken. Cook until the onion becomes translucent.
Add the rice, salt, and chicken broth. Cook over medium heat until the rice is almost fully cooked.
Stir in the black pepper and chopped fresh dill. Cook for another 2-3 minutes.
Generously stuff each pepper with the rice and meat filling. Place the stuffed peppers in a 9x13 deep baking dish.
Pour the crushed tomatoes over each pepper. Pour about 1/2 cup of water into the bottom of the baking dish.
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.

Salt the insides of the peppers- To avoid your peppers getting soggy, add salt to reduce excess moisture.

Pack the peppers tightly in the baking dish- Doing this helps the peppers keep their shape while cooking so they don't fall apart.

Add water to the baking dish- Doing this helps the peppers to steam and soften, fully cooking while in the oven.
Make these stuffed peppers in advance - You can either bake them a few hours before and keep them warm in the oven until ready tp eat. Or you can make the filling the previous night and stuff them the next day.
You can freeze them for up to 1 month. Let them cool completely, then wrap them with foil and plastic wrap before placing in the freezer.