4.8 from 552 votes
Russian Stuffed Bell Peppers
These classic Russian stuffed peppers are packed with ground chicken, tender veggies, and white rice. Healthy, delicious, and ridiculously satisfying!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 15 Servings
Calories: 233 kcal
Course:
Main Course
Cuisine:
Russian , Ukrainian
Ingredients
- 1 cup uncooked rice
- 1 tbsp better than bouillon beef or chicken
- 1 medium onion
- 3 medium carrots
- 2 lbs ground chicken
- 2 tbsp light olive oil for sautéing
- 15 small bell peppers
Sauce
- 6 medium tomatoes
- 1/2 cup light olive oil
- 1 tbsp better than bouillon beef or chicken
- 1 cup hot boiled water
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!
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Nutrition Information
Calories
233kcal
(12%)
Carbohydrates
14g
(5%)
Protein
12g
(24%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Cholesterol
52mg
(17%)
Sodium
48mg
(2%)
Potassium
497mg
(14%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
3120IU
(62%)
Vitamin C
40.4mg
(45%)
Calcium
17mg
(2%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 15Servings
Amount Per Serving
Calories 233
% 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.