Chicken Stuffed Peppers

Name: Chicken and Rice Stuffed Peppers in Tomato Sauce Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: European
Ingredients: Bell peppers 6; Chicken breast fillet 1; Rice 0.5 cup (90 g); Onion 2; Homemade tomato juice 2 cups (400 ml); Vegetable oil 50 ml; Sour cream to taste; Salt, ground black pepper, sweet red pepper (paprika), savory, sugar to taste

☆ Rate it

1 h 30 mins

A stuffed pepper recipe can rightly be called universal, think of it as three dishes in one. It’s a salad, meat, a side dish and a sauce all at once. And don’t tell me this is fast food. Stuffing a pepper isn’t easy, given the variety of fillings and sauces, and it’s often a field for imagination.

Few cooks today stick to culinary traditions and canons. Most carry their own personal reference book in their head, usually made up of their own misconceptions and fantasies. Though, I admit, the result is usually very tasty and unusual.

Stuffing is used extremely widely in world cuisines, and for cooks it often became an end in itself. In the past, the ability to stuff food was a measure of a cook’s skill.

In Bulgaria, for example, a favorite summer vacation spot, I tried stuffed peppers of all kinds, everywhere. I admit I thought it would be hard to surprise me with this dish anymore, but each new place had something new.

Once I tried, and then made myself, amazing peppers stuffed with ready-to-use minced meat, served with a yogurt-based sauce. Another discovery was chicken and rice stuffed pepper in a light tomato sauce or lecho with sour cream.

8 ingredientsTo the recipe

More with chicken breast and bell peppers

Enchilada

1 h

Chicken Fillet Braised with Vegetables in the Oven

1 h 30 min

Chicken Breast with Mushrooms in Tomato Sauce

1 h 10 min

Pasta with Ground Chicken in Tomato Sauce

30 min

Chicken Curry Sauce

45 min

Ingredients

3 servings

Bell peppers 6
Chicken breast fillet 1
Rice 0.5 cup
(90 g)
Onion 2
Homemade tomato juice 2 cups
(400 ml)
Vegetable oil 50 ml
Sour cream to taste
Salt, ground black pepper, sweet red pepper (paprika), savory, sugar to taste

Step-by-step recipe

Turn on cook modeKeeps your screen from turning off while the recipe is open

Wash the peppers and remove the seeds, membranes and stems, carefully, so as not to damage the pepper itself. Brush the outside very lightly with vegetable oil.
Put the prepared peppers in a plastic bag and bake them in the microwave for 10 minutes.
Then take the still-hot peppers out of the microwave and leave them in the bag until they cool. This is important for peeling off the outer skin later.
It’s better to use small-grain, fluffy rice. Cook the rice until fully done in plenty of water. Then drain it in a colander and rinse.
Grind the chicken fillet in a meat grinder to make ground chicken.
Peel the onion, chop it not too coarsely, and fry it in vegetable oil until golden.
Add the ground chicken to the fried onion. Fry the onion and chicken for 10 minutes, stirring often. Add salt, savory and paprika to taste, and season with black pepper. To my taste, you can add plenty of savory: it is very aromatic and gives the dish a refined flavor.
Mix the filling thoroughly until smooth and add the cooked rice. Stir the filling with the rice, turn the heat down to the minimum, cover the skillet with a lid and simmer the filling for 15 minutes.
Stuff the baked, still unpeeled peppers with the filling.
Now the chicken stuffed peppers need to be peeled of their outer skin. A little trick: peel them only after they are stuffed, so they hold their shape and don’t get damaged.
Place the peppers in a heated skillet with a little vegetable oil.
Fry the peppers over medium heat until lightly browned.
Pour 2 cups of natural (homemade) tomato juice into the saucepan with the peppers. Alternatively, you can use tomato sauce made from fresh tomatoes. It’s better not to use tomato paste. Add 1 tsp sugar (5 g) and salt, season with pepper to taste, and add hot water from the kettle so the peppers are half submerged in the tomato sauce.
Bring the sauce with the stuffed peppers to a boil and simmer under a lid over low heat for 20 minutes.
Put the finished dish on plates and pour the tomato sauce over it. By the way, I think it’s very tasty to make bell pepper lecho instead of the sauce and simmer the dish in it.
Serve the chicken stuffed peppers very hot and with sour cream.
You can sprinkle them with herbs. And don’t skimp on the sour cream!