Russian Stuffed Bell Peppers
User Reviews
4.8
-
Prep Time
30 mins
-
Cook Time
45 mins
-
Total Time
1 hr 15 mins
-
Servings
15 Servings
-
Calories
233 kcal
-
Course
Main Course
Russian Stuffed Bell Peppers
Description
This recipe for Russian Stuffed Bell Peppers starts with partially cooking rice in broth made from Better Than Bouillon concentrate to infuse flavor. Onions are diced and sautéed with olive oil until translucent, then grated carrots are added and softened. The cooked rice and ground chicken are incorporated to form the filling mixture. Small bell peppers are hollowed out by slicing off the tops and removing seeds and membranes.
The filled peppers are laid on their sides in a baking dish, ensuring even cooking and allowing the filling to stay moist. The sauce is prepared by soaking fresh tomatoes in boiled water to loosen skins, which are removed before dicing. Olive oil is heated in a skillet before adding tomato and broth to make the cooking sauce. This fresh tomato sauce adds acidity and richness to complement the savory filling.
This dish is a hearty, satisfying meal that offers a balance of tender peppers, savory filling, and bright tomato sauce. It can be served as a main course accompanied by bread or a side salad.
Ingredients
- 1 cup rice uncooked
- 1 tbsp Better Than Bouillon beef or chicken
- 1 onion medium
- 3 carrot medium
- 2 lbs ground chicken
- 2 tbsp olive oil for sautéing, light
- 15 bell pepper small
Sauce
- 6 tomato medium
- 1/2 cup olive oil light
- 1 tbsp Better Than Bouillon beef or chicken
- 1 cup water hot, boiled
Instructions
- Gather all your ingredients.
- In a large pot, bring two cups of water to boil with one tablespoon of Better Than Bouillon broth concentrate. Pour the rice into the water and turn the heat down low until it's nearly cooked through (it will cook the rest of the way through in the oven).
- Dice the onions and sauté them in a skillet preheated with olive oil over medium heat until they turn translucent. Grate the carrots and add them to the sautéed onions. Sauté them until softened.
- Add the partially cooked rice and ground meat to the skillet and stir to combine.
- Slice the tops off of the bell peppers and clean out the seeds and fibrous bits from the inside. Stuff the peppers with the filling and assemble them on their sides in a baking dish.
- In a large pot, pour boiled water over the tomatoes until they are fully submerged. Allow them to soak for a few minutes and remove the skins. Dice the tomatoes into cubes.
- Preheat half a cup of light olive oil in a deep skillet. Place the diced tomatoes in the oil and allow them to simmer for a few minutes. Once the tomatoes soften, pour them over the stuffed peppers. In a separate dish, whisk 1 cup of boiled water with 1 tablespoon of Better Than Bouillon broth base. Pour the broth over the stuffed peppers.
- Bake the peppers at 400°F for about 60 minutes. Serve the stuffed peppers with a spoonful of the sauce that forms at the bottom of the pan and a dollop of sour cream. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 52mg | 17% |
| Sodium | 48mg | 2% |
| Potassium | 497mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3120IU | 62% |
| Vitamin C | 40.4mg | 45% |
| Calcium | 17mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
