Stuffed Peppers

stuffed chicken peppers

 

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

Directions: 

  • 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 chicken peppers

Equipment I Used

stuffed peppers

Stuffed Peppers

Course dinner, lunch, Main Course
Cuisine Russian
Servings 10
Calories 149 kcal

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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