Chicken and Rice Stuffed Peppers

These Chicken and Rice Stuffed Peppers are made with ground chicken, rice, and sauteed vegetables. It’s a traditional Slavic dish that has become a staple in our kitchen.

Recipe Details

I absolutely adore this childhood favorite. While it’s a Slavic recipe, the ingredients will vary by region. My grandmother is Bulgarian so she makes it a little different than someone who is Russian or Ukrainian. My entire family loves these Chicken and Rice Stuffed Peppers and I’m sure yours will, too.

• TASTE: Savory chicken, sweet red peppers, and fresh dill give this recipe amazing flavor.
• TEXTURE: The pepper is tender while the filling is chunky with rice and chicken. The vegetables are chopped small and tender from cooking.
• TIME: These take about 2 hours to make.
• EASE: This isn’t hard to make at all. Just cook the filling and stuff the peppers before baking.

What You’ll Need

Ingredient Notes

• Bell peppers- I like to use red bell peppers in the stuffed peppers recipe since the red ones tend to be sweeter than the green.
• Ground chicken- You can buy it ground at the store or do it yourself with chicken thighs or breasts.
• Rice- White rice is fine.
• Flavor boosters- Carrots, onions, and garlic cloves add great flavor to the filling.
• Crushed tomatoes- For a sweet addition to this dish.
• Fresh dill- Herbaceous and a little tangy, this ingredients enhances the other flavors.

Add-ins and Substitutions

• Substitute other proteins- You can also make this recipe with ground pork, ground beef, or ground turkey.
• Use other types of rice- Brown rice or wild rice are great in these stuffed peppers. You can also use jasmine or basmati rice.
• Add other vegetables- You can also make this with zucchini, jalapeno peppers, or corn.
• Top with cheese- Add a layer of cheese on top to melt while baking for extra flavor and gooey goodness.

How to Make Chicken and Rice Stuffed Peppers

• Prep the peppers. To prepare them, just slice off the tops, and remove the seeds. And then salt them lightly on the inside.
• Cook the chicken. Heat olive oil in a skillet and cook the ground chicken thighs until almost completely cooked, about 80% done.
• Cook the vegetables. Chop the onion, grate the garlic, and shred the carrot. Add it to the ground chicken. Cook until the onion becomes translucent.

• Cook the rice. Add the rice, salt, and chicken broth together and cook over medium heat until the rice is almost fully cooked.
• Add herbs and seasonings. Stir in the black pepper and chopped fresh dill. Cook for another 2-3 minutes.
• Stuff the peppers. Generously stuff each pepper with the rice and meat filling. Place the stuffed peppers in a 9×13 deep baking dish.

• Add the tomatoes on top. Pour the crushed tomatoes over each pepper. Pour about 1/2 cup of water into the bottom of the baking dish.
• Bake. Cover the baking dish with foil and bake at 380 degrees Fahrenheit for 1 hour and 30 minutes. Turn the oven off and let it sit for 30 minutes before eating.

Pro Tip: My grandmother makes these stuffed peppers before she goes to church and leaves them in a warm place to sit. The stuffed peppers actually taste a lot better after they’ve sat for a little.

Recipe Tips

• Salt the insides of the peppers- To avoid your peppers getting soggy, add salt to reduce excess moisture.
• Pack the peppers tightly in the baking dish– Doing this helps the peppers keep their shape while cooking so they don’t fall apart.
• Add water to the baking dish- Doing this helps the peppers to steam and soften, fully cooking while in the oven.

FAQs

Serving Suggestions

These Chicken and Rice Stuffed Peppers are a delicious dish that goes great with so many others. Here are some tasty ways to serve them.

• Meats: Serve this dish before a main course of Ribeye Steak, Smoked Chicken Thighs, Air Fryer Pork Chops (VIDEO), or Cilantro Lime Salmon.
• Salad: Enjoy these stuffed peppers with an Antipasto Salad, Tomato Garlic Salad, Chicken Salad With Grapes, or Cucumber Tomato Feta Salad.
• Sides: Pair this dish with some Super Creamy Mashed Potatoes, Sauteed Garlic Asparagus, Crispy Air Fryer Broccoli, or The BEST Air Fryer Sweet Potato Fries.
• Appetizers: Serve them with other appetizers, such as this Eggplant Appetizers (Roll-ups), Mushroom Puff Pastry Appetizers, Baked Brie in Puff Pastry, or Smoked Salmon Cucumber Appetizer (VIDEO).

Make This Recipe in Advance

Make ahead: Make the filling the night before and keep it in the fridge (covered) until ready to stuff the peppers. Or you can also just make them a few hours ahead of time and keep them in the oven on the (warm setting) until ready to serve.

Storing: Store these Chicken and Rice Stuffed Peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven until warmed through.

Freeze: You can freeze these stuffed peppers in a freezer-safe container for up to 4 months. Place in the oven to thaw and reheat.

More Delicious Russian Dishes!

Full Recipe Instructions

Chicken and Rice Stuffed Peppers

These chicken stuffed peppers are made with ground chicken, rice, and sauteed vegetables. It’s a traditional Slavic dish that is loved by many.

Print Pin Rate

Course: Main Course

Cuisine: European, Russian, Ukrainian

Diet: Gluten Free

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 45 minutes minutes

Total Time: 2 hours hours 15 minutes minutes

Servings: 9 stuffed peppers

Calories: 403kcal

Instructions

• Wash and remove the core and seeds of each bell pepper. Rub a little salt on the inside of each pepper. Then set aside.

• Heat olive oil in a skillet and cook the ground chicken thighs until almost completely cooked. About 80 % done.

• Chop the onion, grate the garlic, and shred the carrot. Add it to the ground chicken. Cook until the onion becomes translucent.

• Add the rice, salt, and chicken broth. Cook over medium heat until the rice is almost fully cooked.

• Stir in the black pepper and chopped fresh dill. Cook for another 2-3 minutes.

• Generously stuff each pepper with the rice and meat filling. Place the stuffed peppers in a 9×13 deep baking dish.

• Pour the crushed tomatoes over each pepper. Pour about 1/2 cup of water into the bottom of the baking dish.

• Cover the baking dish with foil and bake at 380 degrees Fahrenheit for 1 hour and 30 minutes. Turn the oven off and let it sit for 30 minutes before eating.

Notes

• Salt the insides of the peppers- To avoid your peppers getting soggy, add salt to reduce excess moisture.
• Pack the peppers tightly in the baking dish– Doing this helps the peppers keep their shape while cooking so they don’t fall apart.
• Add water to the baking dish- Doing this helps the peppers to steam and soften, fully cooking while in the oven.
• Make these stuffed peppers in advance – You can either bake them a few hours before and keep them warm in the oven until ready tp eat. Or you can make the filling the previous night and stuff them the next day.
• You can freeze them for up to 1 month. Let them cool completely, then wrap them with foil and plastic wrap before placing in the freezer. 

Nutrition

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 originally posted on Mar 14, 2016 , we’ve tweaked it a bit since then.

Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!