Russian Stuffed Bell Peppers
Recipe GLPR555cd5f0d18525
Tender bell peppers filled with a savory mixture of ground chicken, rice, sautéed carrots and onions, then baked in a rich tomato sauce. A classic Eastern European comfort dish that's naturally gluten-free and dairy-free, perfect for a hearty main course.
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Ingredients
15 small bell peppers
2 pounds ground chicken
1 cup uncooked rice
1 medium onion, diced
3 medium carrots, grated
1 tablespoon Better Than Bouillon chicken bouillon
1/2 cup light olive oil, divided
6 medium tomatoes, fresh
2 cups water for rice cooking
1 cup hot boiled water for sauce
Directions
In a large pot, bring 2 cups of water to a boil. Stir in 1 tablespoon of chicken bouillon until dissolved.
Add uncooked rice to the boiling bouillon water. Reduce heat to low and simmer until the rice is almost tender, about 15-18 minutes. The rice will finish cooking during baking. Drain any excess water and set aside.
While rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add grated carrots and continue cooking until vegetables are softened, about 5 minutes.
Add the cooked rice to the vegetable mixture and stir well to combine.
Crumble the ground chicken into the skillet with the rice and vegetables. Cook over medium heat, breaking apart the meat as it cooks, until no pink remains and internal temperature reaches 165°F, about 8-10 minutes. Stir occasionally to ensure even cooking and good distribution throughout the mixture.
Carefully cut off the top quarter of each bell pepper and remove the seeds and white membranes, leaving the pepper body intact. Stuff each pepper cavity generously with the rice and chicken mixture, packing it in gently but firmly.
Arrange all stuffed peppers upright in a baking dish in a single layer.
To prepare the tomato sauce, carefully place fresh tomatoes in a bowl and pour hot boiled water over them. Let sit for 2-3 minutes, then peel off and discard the skins. Dice the tomatoes into small cubes.
In a separate skillet, heat the remaining olive oil over medium heat. Add the diced tomatoes and simmer for 5-7 minutes, stirring occasionally, until they begin to soften and break down slightly.
Pour the tomato mixture evenly over the stuffed peppers in the baking dish.
In a small bowl, combine 1 cup of hot boiled water with 1 tablespoon of chicken bouillon, stirring until the bouillon is fully dissolved. Carefully pour this broth mixture over and around the stuffed peppers.
Bake in a preheated 400°F oven for 60 minutes, until peppers are tender and the filling is heated through.
Remove from oven and serve the stuffed peppers warm, spooning some of the cooking sauce from the baking dish over each pepper.
