Calories: 403kcal | Carbohydrates: 45g | Protein: 17g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 1095mg | Potassium: 606mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7189IU | Vitamin C: 160mg | Calcium: 42mg | Iron: 2mg
This recipe was first published on Mar 14, 2016, and we have updated it since then.
Chicken and Rice Stuffed Peppers are a delicious
This classic Slavic dish, featuring a blend of ground chicken, rice, and sautéed vegetables, has become a cherished favorite in my household.
Recipe Information
I hold a deep affection for this nostalgic dish. While it traces its roots back to Slavic cuisine, the ingredients can vary according to the specific region. My Bulgarian grandmother has her own unique way of preparing it, distinct from how someone from Russia or Ukraine might make it. My family absolutely loves these Chicken and Rice Stuffed Peppers, and I’m confident yours will enjoy them too.
- FLAVOR: The mix of savory chicken, sweet red peppers, and fresh dill creates an unbelievable taste.
- TEXTURE: The peppers are soft, while the filling is robust with chunks of chicken and rice. The vegetables are finely chopped and become tender from cooking.
- TIME: The full preparation typically takes about 2 hours.
- EASE: This dish is quite easy to make. Simply prepare the filling, stuff the peppers, and then bake them.
Ingredients Needed
Notes on Ingredients
- Bell peppers: I prefer red bell peppers for stuffing, as they tend to be sweeter than their green counterparts.
- Ground chicken: You can either buy pre-ground chicken or grind chicken thighs or breasts yourself.
- Rice: Any variety of white rice is suitable.
- Flavor boosters: Onions, carrots, and garlic cloves add depth to the filling’s flavor.
- Crushed tomatoes: These contribute a pleasant sweetness to the overall dish.
- Fresh dill: This herb offers a distinctive taste that complements the other ingredients beautifully.
Additions and Alternatives
- Alternate proteins: This recipe can also be made with ground beef, pork, or turkey.
- Different rice varieties: Brown, wild, jasmine, or basmati rice make great substitutes for the filling.
- Extra vegetables: You might consider adding zucchini, jalapenos, or corn for extra variety.
- Cheesy topping: Adding cheese on top before baking enhances both flavor and texture, creating a deliciously gooey finish.
Steps for Preparing Chicken and Rice Stuffed Peppers
- Prep the peppers: Cut off the tops of the peppers and remove the seeds. Lightly sprinkle salt inside each pepper.
- Cook the chicken: In a skillet, heat olive oil and cook the ground chicken until it’s approximately 80% cooked.
- Sauté the vegetables: Chop the onion, grate the garlic, and shred the carrot. Combine these with the chicken and cook until the onion becomes translucent.
- Prepare the rice. Combine rice, chicken broth, and salt in a pot and cook over medium heat until the rice is almost fully cooked.
- Add herbs and season. Stir in black pepper and chopped fresh dill, cooking for another 2-3 minutes.
- Stuff the peppers. Generously add the rice and chicken mixture to each pepper. Place the stuffed peppers in a deep 9×13 baking dish.
- Add tomatoes. Pour crushed tomatoes on top of each stuffed pepper, and pour about 1/2 cup of water into the bottom of the baking dish.
- Cook. Cover the dish with aluminum foil and bake at 380 degrees Fahrenheit for one hour and 30 minutes. Afterward, turn off the oven and let the dish sit for 30 minutes before serving.
Pro Tip: My grandmother prepares these… She makes the stuffed peppers before heading to church and lets them rest in a warm spot. This resting period greatly enhances their flavor.
Helpful Cooking Suggestions
- Salt the interior of the peppers- To avoid soggy peppers, sprinkle a bit of salt inside to help draw out excess moisture.
- Place the peppers snugly in the baking dish – This helps the peppers retain their shape while baking and prevents them from losing structural integrity.
- Add water to the baking dish- Including water supports steaming the peppers, ensuring they soften and cook evenly throughout the baking process.
Frequently Asked Questions
Boiling the peppers before stuffing is not required in this recipe, as the peppers will be cooked slowly for 90 minutes to achieve the desired tenderness.
It’s best to cook the stuffed peppers before freezing, particularly if the filling contains meat. Make sure the meat is fully cooked before freezing.
Serving Ideas
These Chicken and Rice Stuffed Peppers serve as a delightful dish that complements a wide range of meals. Below are some tasty suggestions for serving them.
- Meat Options: Pair this dish with a main course like Ribeye Steak, Smoked Chicken Thighs, Air Fryer Pork Chops (VIDEO), or Cilantro Lime Salmon.
- Salad Pairings: Accompany these stuffed peppers with an Antipasto Salad, Tomato Garlic Salad, Chicken Salad With Grapes, or Cucumber Tomato Feta Salad.
- Side Dishes: Enjoy this meal with sides such as Super Creamy Mashed Potatoes, Sautéed Garlic Asparagus, Crispy Air Fryer Broccoli, or The BEST Air Fryer Sweet Potato Fries.
- Appetizers: Serve them with appetizers like Eggplant Roll-ups, Mushroom Puff Pastry Bites, Baked Brie in Puff Pastry, or Smoked Salmon Cucumber Appetizer (VIDEO).
Prepare This Recipe Ahead of Time
Make ahead: You can prepare the filling a day in advance and keep it covered in the fridge until you’re ready to stuff the peppers. Alternatively, assemble them a few hours early and keep them warm in the oven until serving time.
Storage: Store these Chicken and Rice Stuffed Peppers in an airtight container in the refrigerator for up to 4 days. You can reheat them in the oven until heated through.
Freezing: These stuffed peppers can be placed in a freezer-safe container for up to 4 months. To serve, simply thaw and reheat them in the oven.
Explore More Delicious Russian Dishes!
This recipe was originally published on Mar 14, 2016 and has undergone some revisions since then.
