Russian Stuffed Peppers

In Cookbook, Dairy-free, Food Around The World, Gluten-free, IT BEGINS AT THE TABLE by Lisa Soldo-JohnsonLeave a Comment

For centuries, the foundations of Russian cuisine were often laid by a harsh climate and limited ingredients – giving birth to creativity in the kitchen. True to Russian cuisine, the vibrant flavors and simple ingredients in Russian stuffed peppers come together beautifully to produce an appealing meal that sets this recipe apart from most other stuffed peppers I have tried.

I have made this recipe for my family and dinner guests countless times and it always ends with rave reviews. I love the ease of this one-pot meal.  It takes only minutes to prepare the oven does the rest.  The stuffed peppers are quite hardy so depending on the size of the bell pepper you choose, half of the pepper may be plenty for some eaters.

One tip I want you to keep in mind is to be careful when you stuff the peppers with the ground beef and turkey.  I highly recommend stuffing them lightly to the top of the pepper without pressing the meat down.  It is difficult for the center of the meat to cook completely when the pepper is filled too tightly.

You can also cut the peppers in half towards the end of the cooking process to ensure the center is cooked.  When serving, lay 1-2 halves of the stuffed pepper on each plate before spooning the sauce on top.

Serve it with a simple salad and you will have a delicious healthy meal the entire family will love!

Print Recipe
Russian Stuffed Peppers Yum
The vibrant flavors and simple ingredients in Russian stuffed peppers come together beautifully to produce an appealing meal that sets this recipe apart from most other stuffed peppers I have tried.
Course Dinner, Main Dish
Cuisine European
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Dinner, Main Dish
Cuisine European
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Bring the rice to a boil in a small pot cooking until done. Set aside to cool.
  2. Bring 12 cups of water to a boil in a large pot. Gently submerge the peppers into the water and boil on medium-high heat for 10 minutes to soften. Using tongs, carefully lift each pepper from the water, turning them over to remove any extra water inside the pepper. Set aside to cool.
  3. Mix the rice and ground meat together in a medium bowl and divide it into 4 equal portions, filling each pepper with the meat mixture.
  4. Heat the oil in a Dutch oven or oven-proof pot over medium-high heat. Add the onions and carrots, sautéing for 5 minutes, and stirring often, until golden brown. Stir in 3 cups of marinara sauce, bay leaf, salt, and pepper. Bring sauce to a boil and cook for an additional 3 minutes.
  5. Preheat the oven to 350°F.
  6. Gently lay the peppers into the sauce, partly submerging them into the liquid. Pour the remaining 3 cups marinara sauce over the peppers, cover, and bake for 45 minutes. Remove pot from oven and let rest 10 minutes before serving.
Recipe Notes

Use freshly grated carrots instead of pre-grated packaged carrots to keep the dish juicy, tender and flavorful.
You can use your favorite ground meat in place of ground beef if preferred.

Did You Know?
Russia is the only country surrounded by 12 oceans.

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