Russian Stuffed Peppers Recipe
A hearty one pot meal using sweet bell peppers, packed with your favorite ground meat, and baked to perfection. Serve this dish with a side of Sweet Milaya Rice and simple green salad for the perfect family meal.
Russian Stuffed Peppers Recipe
A hearty one pot meal using sweet bell peppers, packed with your favorite ground meat, and baked to perfection. Serve this dish with a side of Sweet Milaya Rice and simple green salad for the perfect family meal.
Servings Prep Time
4people 30minutes
Cook Time
45minutes
Servings Prep Time
4people 30minutes
Cook Time
45minutes
Instructions
  1. Remove tops of peppers. Core inside with a spoon to remove excess flesh and seeds. Set aside.
  2. Boil rice in a small pan until done. Set aside to cool. Once cooled, mix together the rice and ground meat. Divide the meat mixture into 4 equal portions, stuffing meat inside eat pepper.
  3. In a medium pot, bring 12 cups water to a boil. Gently lay peppers in water and boil for 10 minutes to soften before stuffing. Using tongs, carefully lift each pepper out of the pot and turn over to remove any extra water inside peppers. Set aside to cool.
  4. Heat oil in dutch oven or oven-proof pot over medium-high heat. Add onions and carrots, sautéing 5 minutes or until golden brown, stirring often. Add 3 cups of marinara sauce, bay leaf, salt, and pepper, gently stirring to combine. Bring sauce to a boil and cook for an additional 3 minutes.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Transfer peppers to Dutch oven laying them on top of the onions and carrot mixture.
  7. Pour remaining sauce over peppers, cover and transfer to oven. Bake 45 minutes.
  8. Remove pot from oven and let sit for 10 minutes before serving.
Recipe Notes
  • Make sure to use freshly grated carrots instead of packaged to keep the dish juicy, tender, and flavorful.
  • You can also use your favorite ground meat in place of turkey and ground beef if preferred.
  • Serve this dish with a side of Milaya Rice and a simple green salad.

Recipe by Maya for www.culiarybutterfly.com

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