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  • Dairy Free
  • Gluten Free
  • Nut Free

Easy Chicken Stuffed Peppers with Rice

Vibrant, fresh, and incredibly satisfying, these stove-top Russian Chicken Stuffed Peppers with Rice will quickly become a favorite for the whole family.

If you don’t know what to make for today’s weeknight meal, I’ve got you covered: stuffed peppers with rice, and not like the kind you’re probably imagining, Stuffed with Beef and Cheese Bell Peppers, those are absolutely delicious, yes. But these. These you have to try.

It’s a complete meal full of flavor, paired with creamy buttery mashed potatoes and you got the ultimate comfort food.

Key Ingredients

Bell peppers: Use the sweet mini bell peppers that come in different colors. Remember to clean them out, removing the seeds inside.

Vegetables: yellow onions (not sweet) and carrots (no need to peel if using organic)

Rice: For this specific recipe you can use any type of white rice you may have in your pantry.

Chicken: Use boneless-skinless ground dark meat, like boneless skinless chicken thighs. You can grind the meat yourself, or buy grounded dark meat.

Herbs: Sprinkle chopped fresh dill or parsley at the end before serving. If you don’t have fresh, frozen will work as well.

Along with those ingredients, you will also need salt and pepper for seasoning, extra virgin olive oil for sautéing the vegetables, and water to cook everything in.

Find the full printable recipe with specific measurements below.

Step 1: Clean mini bell peppers

Slice thee top off the bell peppers, and clean the seeds out of the inside with a teaspoon.

Step 2: Boil the rice

You will need to cook just 1/4 cup of rice with a 1/2 cup water ratio. Cook until the rice is completely cooked, about 10 minutes, and drain the water. Set the rice aside.

Step 3: Prep the Vegetables

In a medium size heated skillet, on medium-low heat saute the chopped onion and grated carrots with olive oil until the onions start to soften; stir occasionally. Add in tomato paste and water, give it a good stir, and turn the heat off.

Step 4: Prep the meat filling

In a medium bowl, combine ground meat, cooked rice, tomato paste, salt, and pepper. Mix till well incorporated.

Step 5: Boiling water

Fill 3/4 of a 6qt soup pot with water and bring to a boil on medium heat.

Step 6: Fill the bell peppers

Fill each mini bell pepper with meat to the top. Car

Expert Tips

  • Use organic tomato paste when possible.
  • Make sure the water you put the stuffed bell peppers in in boiling hot, otherwise the meat will fall apart.
  • If you have meat left over but no bell peppers left, make meatballs from the meat and place them into the same pot to cook.


Although it’s not necessary, I cook these mini chicken stuffed bell peppers in a cast iron pot. If you would like to grind your own meat, I suggest this meat grinder.


If you prefer beef over chicken, this recipe can be substituted for lean ground beef.

Recipe FAQs

What kind of peppers do I use for meat-stuffed peppers?

You’ll want to use mini bell peppers here. Because these are cooked up in a pot, it’s easier to stir and serve rather than the regular-sized peppers.

Looking for more tasty veggie recipes? Here are some of my favorites:

You can have this Chicken and Bell Peppers Rice Bowl with Spices for an easy lunch or dinner recipe.

This Fresh and Healthy Quinoa Salad with a Simple Vinaigrette is perfect for when you need a quick dish. 


Favorite and Easy Stuffed Pepper Recipe with Chicken

Packed with flavor, meat, and nutritional goodness! This side dish is sure to become a favorite at your dinner table.
5 from 1 vote
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Course: Dinner, Lunch, Main Course
Cuisine: Meat Dishes, Russian
Allergy: Dairy Free, Gluten Free, Nut Free
Total Time: 2 hours
Calories: 147kcal
Author: Marina Rizhkov



  • 1 lb mini bell peppers, tops cut off, cleaned out
  • 2 onions, chopped
  • 2 carrots, grated
  • ¼ cup rice, cooked (I use organic basmati)
  • 1 lb chicken thighs, boneless & skinless
  • salt, to taste
  • pepper, to taste
  • extra virgin olive oil
  • 4 Tbsp tomato paste
  • 1 handful fresh parsley, chopped
  • water


  • Boil rice in a little sauce pan with ½ cup of water.
    ¼ cup rice,, water
  • Chop 1 onion and grate the carrots. Set aside.
    2 onions,, 2 carrots,
  • Cut the tops off the bell peppers and clean them out.
    1 lb mini bell peppers,
  • Grind boneless and skinless thighs with 1 onion. To the meat add cooked rice, salt, pepper, and half of the tomato paste. Mix all together.
    2 onions,, ¼ cup rice,, 1 lb chicken thighs,, salt,, pepper,, 4 Tbsp tomato paste
  • Heat extra virgin olive oil in a pan. Sauté the chopped onion and carrots, stir occasionally until onion begins to soften; about 3-4 minutes. Stir in the rest of the tomato paste and ¼ cup of water. Mix well and turn off the heat.
    extra virgin olive oil, 4 Tbsp tomato paste
  • Fill a medium-sized pot with water and bring to a boil.
  • Stuff the peppers with meat, dropping them in the boiled water. (The water must be hot, or the meat will fall apart). If you have meat left over, you can make meatballs and drop them into the boiled water with peppers.
  • Carefully add the sautéd vegetables into the pot with peppers. Add water if necessary, should cover all the peppers (and meatballs if any).
  • Add salt and pepper to taste. Cover, and let simmer for 40-45 minutes.
  • Turn off the heat, and sprinkle with a handful of chopped parsley.
    1 handful fresh parsley,


Calories: 147kcal | Carbohydrates: 11g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 97mg | Potassium: 332mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3625IU | Vitamin C: 62mg | Calcium: 20mg | Iron: 1mg
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