Description
Chicken and Rice Stuffed Peppers is a hearty and comforting dish featuring large red bell peppers filled with a flavorful mixture of ground chicken thighs, rice, and sautéed vegetables, baked in a savory crushed tomato sauce. This traditional Slavic recipe is perfect for a wholesome family meal that combines tender meat, aromatic herbs, and vibrant veggies all baked to perfection.
Ingredients
Scale
Peppers
- 9 large red bell peppers
- 1 tbsp salt (for rubbing inside peppers)
- 1/2 cup water (for baking dish)
Filling
- 2-3 tbsp olive oil
- 1 1/2 lb. ground chicken thighs
- 2 medium onions, chopped
- 3 medium carrots, shredded
- 1 garlic clove, grated
- 2 cups white rice
- 2 1/2 cups chicken broth
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp fresh dill, chopped
Sauce
- 14 oz can crushed tomatoes
Instructions
- Prepare the Peppers: Wash the red bell peppers thoroughly, then carefully remove the cores and seeds from each one. Rub a small amount of salt on the inside of the peppers to season them, and set them aside while you prepare the filling.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the ground chicken thighs and cook until they are about 80% done, stirring occasionally to break the meat apart and ensure even cooking.
- Add Vegetables: Chop the onions, grate the garlic, and shred the carrots. Add these vegetables to the skillet with the ground chicken and sauté everything together until the onions turn translucent and tender, infusing the mixture with flavor.
- Cook Rice in Broth: Add the white rice, salt, and chicken broth to the skillet. Continue cooking over medium heat, stirring occasionally, until the rice is nearly fully cooked but still a bit firm, as it will finish cooking in the oven.
- Season the Filling: Stir in the black pepper and freshly chopped dill. Cook for an additional 2-3 minutes to meld the flavors together before removing the skillet from the heat.
- Stuff the Peppers: Generously fill each prepared bell pepper with the chicken, rice, and vegetable mixture. Arrange the stuffed peppers upright in a deep 9×13-inch baking dish.
- Add Sauce and Bake: Pour the crushed tomatoes evenly over each stuffed pepper, then add about 1/2 cup of water to the bottom of the baking dish to keep the environment moist during baking. Cover the dish tightly with foil.
- Bake and Rest: Bake in a preheated oven at 380 degrees Fahrenheit (193 degrees Celsius) for 1 hour and 30 minutes. After baking, turn off the oven and let the stuffed peppers sit inside for an additional 30 minutes to finish steaming and to enhance flavor development. Serve warm.
Notes
- These stuffed peppers combine ground chicken, rice, and sautéed vegetables for a classic Slavic comfort food experience.
- Using ground chicken thighs adds juiciness and richness compared to leaner chicken breast.
- Letting the peppers rest in the turned-off oven ensures the rice finishes cooking perfectly and the flavors meld together beautifully.
- You can substitute fresh dill with dried dill if needed but fresh provides the best flavor.
- This dish reheats well and makes great leftovers for a quick, wholesome meal.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 403 kcal
- Sugar: 7 g
- Sodium: 1095 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 74 mg
