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Stuffed Peppers

These stuffed bell peppers are a cozy, home-style dinner made with a flavorful mix of meat, rice, and spices, baked in a savory tomato broth until tender. Perfect for weeknights or a hearty weekend meal, they’re colorful, delicious, and great for make-ahead leftovers.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 5 people
Course: Main Course
Cuisine: Russian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ground meat beef, turkey, or pork
  • 5 large bell peppers
  • ½ cup rice parboiled halfway
  • 2 bay leaves
  • 1 pack of broth about 4 cups
  • 2 tbsp tomato paste
  • ¼ cup heavy cream optional
  • Fresh parsley dill, or cilantro – chopped, for garnish
  • Olive oil – for browning
  • Salt & pepper – to taste
  • Favorite spices paprika, garlic powder, cumin, etc.

Equipment

  • Large oven-safe pot or Dutch oven
  • Cutting board & knife
  • Mixing bowl
  • Measuring cups & spoons

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Prepare peppers – wash, slice off tops, and remove seeds.
  3. Make filling – in a bowl, mix ground meat, half-cooked rice, spices, salt, and pepper.
  4. Stuff peppers – fill each pepper with the meat mixture.
  5. Brown peppers – heat olive oil in an oven-safe pot or Dutch oven over medium heat. Quickly brown stuffed peppers on all sides.
  6. Add sauce – pour in broth, add bay leaves, tomato paste, and heavy cream (if using). Stir gently to combine.
  7. Bake – once the mixture starts to boil, transfer the pot to the oven. Bake for 50–60 minutes, until peppers are tender and filling is cooked through.
  8. Serve – garnish with fresh herbs before serving.
  9. ⸻

Notes

Use a mix of red, yellow, and orange peppers for a colorful presentation.
 For a lighter version, skip the heavy cream.
 Leftovers taste even better the next day as the flavors deepen.