Hearty Stuffed Bell Peppers with Chicken, Rice, and Mushrooms

Name: Hearty Stuffed Bell Peppers with Chicken, Rice, and Mushrooms
Cook time: 80 min
Total time: 80 min
Cuisine: European
Ingredients: bell pepper medium size — 8 pcs; ground chicken — 600 g; champignons — 150 g; rice — 80 g; carrot medium size — 1 pcs; yellow onion, large — 1 pcs; garlic — 3 clove; canned tomatoes — 400 g; salt and ground black pepper by taste

80 minutes

Medium

Stuffed peppers are one of those dishes I can enjoy all on their own — just with a slice of dark rye bread and a generous dollop of sour cream.

It’s the ultimate comfort food: hearty, warming, and so incredibly homemade. Exactly what we need during this chilly spring.

Today, I’m sharing a lighter version of stuffed peppers made with ground chicken. But if you’re craving something even more satisfying, feel free to use ground pork for a richer flavor.

Main Courses European cuisine Slavic cuisine

16 minutes ago

Ingredients for 4 servings:

Base

Recipe:

Ingredient Notes:

Bell peppers. You can use any type of bell pepper, but I personally prefer varieties with thinner walls. This way, the flavor of the pepper doesn’t overpower the filling, creating a more balanced dish.
Meat. In this recipe, I’m using ground chicken. If you’re making the mince yourself, I recommend a 4:1 ratio of chicken thighs to breast meat for the best texture. You can also easily swap the chicken for ground pork, beef, or turkey if you prefer a different flavor profile.
Mushrooms. Button mushrooms (champignons) are a great, universal choice. However, feel free to experiment with oyster mushrooms or wild mushrooms like porcini. If you’re using frozen mushrooms, make sure to thaw them first and give them a quick sauté before adding them to the mix.
Tomatoes. Canned whole or diced tomatoes in their own juice are perfect year-round. Look for brands where the only ingredients are tomatoes, tomato juice, salt, and maybe some citric acid. Avoid pickled tomatoes with vinegar and sugar – they will change the flavor profile entirely.
Rice. Go for standard long-grain white rice. Parboiled rice is the safest bet as it holds its shape perfectly and won’t get mushy. If you enjoy the aroma of Basmati, that’s also a wonderful option.

Let’s start cooking!

Boil the rice in salted water until it is half cooked.

Cut the stems off the sweet peppers and remove the seeds.

Combine the rice with the ground chicken and sliced mushrooms. Add half of the finely chopped onion and salt and pepper to taste.

Mix well.

Finely chop the remaining onion. Grate the carrots using a coarse grater. Finely chop the garlic.

Heat 2 tbsp. of vegetable oil in a heavy-bottomed pot over medium-high heat. Add the onion, garlic, and carrots. Sauté, stirring frequently, for 3-4 minutes.

Add the crushed tomatoes, along with the juice.

Bring to a boil.

Fill the bell peppers with the meat mixture and place them in the pot with the tomato sauce.

Pour in enough water to reach the top quarter of the peppers. Add salt and sugar to taste.

Bring to a boil over high heat, then simmer covered on low heat until the peppers are tender, about 30 minutes.

Serve with sour cream.

Enjoy!

This Hearty Stuffed Bell Peppers with Chicken, Rice, and Mushrooms recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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