Peppers stuffed with minced chicken and rice
4 servings
70 minutes
Peppers stuffed with chicken mince and rice are a traditional dish of Greek cuisine that combines the tenderness of meat, the aroma of spices, and the richness of vegetables. The history of the dish traces back to the Mediterranean, where stuffed vegetables are valued for their rich flavor and nutrition. Sweet peppers filled with a juicy mixture of chicken mince, rice, and spices acquire a unique softness after being simmered for a long time in a fragrant sauce made from tomatoes, onions, and carrots. The result is a tender, slightly sweet dish with rich flavors and a mild spiciness from paprika. Stuffed peppers can be served as a standalone dish or accompanied by fresh bread and Greek appetizers like tzatziki. They are perfect for a cozy family dinner, delighting both in taste and appetizing appearance.
1
Boil the rice until half-cooked: pour one cup of water over the rice in a pot, add a pinch of salt, bring to a boil, then cook for a few more minutes until the water is absorbed.
- Rice: 100 g
- Salt: 2 teaspoons
2
Clean the peppers from seed pods and stems, and wash them.
- Bell pepper: 8 pieces
3
Mix the minced meat with cooled rice and two pinches of salt, and tightly stuff the prepared peppers with this mixture.
- Ground chicken: 400 g
- Rice: 100 g
- Salt: 2 teaspoons
4
Grate the carrot on a fine grater, chop the onion finely, and slice the garlic into large discs. Sauté the vegetables in a small amount of olive oil for 7-10 minutes until softened. Blanch the tomato, peel it, and add it to the vegetable sauté along with tomato paste, two pinches of salt and pepper, and paprika. Heat through, pour in 200 ml of water, and bring to a boil.
- Carrot: 1 piece
- Onion: 1 piece
- Garlic: 3 cloves
- Olive oil: 3 tablespoons
- Tomatoes: 1 piece
- Tomato paste: 2 tablespoons
- Salt: 2 teaspoons
- Paprika: 1 teaspoon
5
Place the stuffed peppers in a pot in 1-2 rows, with 200 ml of water at the bottom. Top the peppers with vegetable sauté without mixing. Put the pot on the heat and bring to a boil, then reduce the heat to medium and simmer the peppers covered for 35-45 minutes.
- Bell pepper: 8 pieces
- Olive oil: 3 tablespoons
- Salt: 2 teaspoons
