Favorite and Easy Stuffed Pepper Recipe with Chicken

Vibrant, fresh, and incredibly satisfying, these Russian Chicken Stuffed Peppers will easily become a family favorite dish.

stuffed chicken peppers

If you don’t know what to make for dinner tonight, I’ve got two words for you: stuffed peppers, and not like the kind you’re probably imaging, stuffed with beef and cheese and baked. Those are absolutely delicious, yes. But these. These you have to try. 

It’s a complete meal. It is satisfying, and it goes quickly. My family almost always asks for seconds and thirds. It is that good. 

And it’s made from wholesome ingredients and fresh herbs that you’ll feel good about giving to your family. And we could all use more of these wholesome recipes in our recipe books. 

What Kind of Peppers?

You’ll want to use mini bell peppers here. Because these are cooked up in a pot, it’s easier to stir and serve rather than the regular sized peppers. Clean them out so you don’t have those spicy seeds in them.

To your bell peppers, you’ll add the stuffing – a combination of meat (I used boneless, skinless thighs), rice, one onion, tomato paste, and salt and pepper. You’ll want to add them into a pot that’s ready with chopped onions and carrots, additional tomato paste, oil, and water. Cover, simmer, and your dish is ready!

These stuffed peppers are so beautiful. It’s the perfect dish to make when you’ve got guests coming. Or make it to devour yourself. 

Ingredients

  • 1 lb mini bell peppers
  • 2 onions
  • 2 carrots
  • 1/4 cup rice (I used organic basmati)
  • 1 lb chicken thighs, boneless and skinless
  • salt
  • pepper
  • extra virgin olive oil
  • 4 Tbsp tomato paste
  • water
  • 1 handful fresh parsley

stuffed peppers

How to Make Chicken Stuffed Bell Peppers: 

  • Boil 1/4 cup of rice in a little saucepan with 1/2 cup of water.
  • Chop 1 onion and grate 2 carrots. Set aside.

stuffed peppers

  • Cut the tops off the bell peppers and clean them out.

stuffed peppers

  • Grind 1 pound of boneless and skinless thighs and 1 onion. To the meat add cooked rice, 1 Tablespoon of salt, 1/2 Tablespoon of pepper, and 2 Tablespoons of tomato paste. Mix all together.

stuffed peppers

  • Heat up 2 Tablespoons of extra virgin olive oil in a pan. Sauté the chopped onion and carrots, stir occasionally until onion starts to soften; about 3-4 minutes. Stir in 2 Tablespoons of tomato paste and 1/4 cup of water. Mix well and turn off the heat.
  • 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.
  • Carefully add the sautéd 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.

stuffed peppers

  • Turn off the heat, and sprinkle with a handful of chopped parsley.

stuffed chicken peppers

Enjoy peppers in these other recipes:

Equipment I Used

stuffed peppers

Stuffed Peppers

Packed with flavor, meat, and nutritional goodness! This side dish is sure to become a favorite at your dinner table.
Prep Time 20 mins
Total Time 2 hrs
Course dinner, lunch, Main Course
Cuisine Russian
Servings 10
Calories 149 kcal

Equipment

  • Knife
  • Cutting board
  • soup pot
  • grater
  • Skillet
  • Spatula

Ingredients
  

  • 1 lb mini bell peppers tops cut off, cleaned out
  • 2 onions chopped
  • 2 carrots grated
  • ¼ cup rice cooked (I used organic basmati)
  • 1 lb chicken thighs boneless and skinless
  • salt to taste
  • pepper to taste
  • extra virgin olive oil
  • 4 Tbsp tomato paste
  • water
  • 1 handful fresh parsley chopped

Instructions
 

  • Boil 1/4 cup of rice in a little sauce pan with 1/2 cup of water.
  • Chop 1 onion and grate 2 carrots. Set aside.
    stuffed peppers
  • Cut the tops off the bell peppers and clean them out.
    stuffed peppers
  • Grind 1 pound of boneless and skinless thighs and 1 onion. To the meat add cooked rice, 1 Tablespoon of salt, 1/2 Tablespoon of pepper, and 2 Tablespoons of tomato paste. Mix all together.
    Stuffed Peppers
  • Heat up 2 Tablespoons of extra virgin olive oil in a pan. Sauté the chopped onion and carrots, stir occasionally until onion starts to soften; about 3-4 minutes. Stir in 2 Tablespoons of tomato paste and 1/4 cup of water. Mix well and turn off the heat.
  • 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.
  • Carefully add the sautéd 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.
    Stuffed Peppers
  • Turn off the heat, and sprinkle with a handful of chopped parsley.
    Stuffed Peppers

Nutrition

Nutrition Facts
Stuffed Peppers
Amount Per Serving
Calories 149 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 44mg15%
Sodium 97mg4%
Potassium 330mg9%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 4g4%
Protein 9g18%
Vitamin A 3600IU72%
Vitamin C 62mg75%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword baked chicken, bell pepper, carrot, dinner, green onion, low calorie, low carb, lunch, main course, main dish, olive oil, one pot, parsley, peppers, rice, vegetable
Tried this recipe?Let us know in the comments how it was!
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