Russian Stuffed Peppers Recipe
Russian stuffed peppers are a traditional dish native to Russia that has become popular throughout the world. Not only is this dish packed full of flavor, but it’s also incredibly healthy.
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Servings: 8
Calories: 504kcal
Equipment
- a large skillet
- and baking sheet
Ingredients
- 1 pound ground beef
- 2/3 cup extra-virgin olive oil
- 4 cups sliced green onions
- 2 cups shredded carrots
- 8 chopped bell peppers
- 1 tsp freshly ground black pepper
- 12 cups marinara sauce
- 1 pound Lean Ground Turkey
- 2 bay leaf
- 1 cup cooked white rice uncooked
- Salt to taste
- 2 tbsp Grated Parmesan Cheese shredded
Instructions
- Heat the olive oil in a large skillet over medium heat and add in the diced onions. Cook for 3 minutes until they’re translucent.
- Add in the shredded carrots and ground beef (or turkey) and cook until fully browned. Stir occasionally for even cooking.
- Add black pepper, marinara sauce, and bay leaf to the skillet. Reduce heat to medium-low and let simmer for 10 minutes.
- Prep bell peppers by cutting them in half lengthwise, seeding, and removing membranes from inside each pepper half.
- Once the mixture is done simmering, stir in uncooked rice and let cook for a few minutes until done.
- Preheat oven to 350 F degrees. Fill pepper halves with beef and rice mixture, then place on a baking sheet. Drizzle with olive oil and sprinkle with salt & cheese.
- Bake in the oven for 30-35 minutes until peppers are softened and lightly browned. Serve.
Notes
- Try adding some chili flakes to the mixture for added flavor.
- If you like a bit of crunch, try adding some diced celery or carrots to the mixture.
- To add some extra flavor, try adding a few tablespoons of freshly grated Parmesan cheese to the mixture.
- Add a few chopped herbs such as basil or oregano to the mixture for extra flavor.
- To make this dish vegan, use vegetable broth instead of beef stock and omit the cheese.
- For an extra kick, add some diced jalapeños or hot sauce to the mixture.