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Peppers stuffed with chicken

Peppers stuffed with chicken

The peppers are removed from the peppers, then washed and drained.

The minced meat is mixed with finely chopped onions, washed and drained rice, salt, pepper and fresh dill. Homogenize the composition well.

Fill the peppers well, put the tomato caps on them, then put them in a bowl and cover with water. Place in the oven at the right heat. From time to time water is added. When they are almost ready, add the tomato paste and match the taste of the sauce with salt and pepper. Allow to cool well.

Serve with yogurt or sour cream.


PEPPERS FILLED WITH CHICKEN MEAT - THE EASIEST RECIPE

Wash and peel the peppercorns and make a cap in the stalk area. Meanwhile, pick and wash the rice and finely chop the onion.

We start preparing the peppers stuffed with chicken!

Put the rice in a bowl with the chopped onion, minced meat, egg, dill, thyme, salt and pepper. Mix the meat composition well.
After that, you will fill the peppers with the obtained composition and you will arrange them in a saucepan, which can be added later in the oven. Cover the peppers stuffed with chicken with lukewarm water and bring to a boil over medium heat.

Meanwhile, prepare the sauce for the recipe for peppers stuffed with chicken

Peel an onion and cut it into scales. Put it to harden in the preheated oil. When softened, add the tomato puree. Stir slowly so it doesn't stick.

Season the sauce with salt, pepper, basil to taste. Let it go. After the peppers have cooked on the stove, put them in the oven for another 20-30 minutes to brown.


Peppers stuffed with rice, vegetables and chicken

Peppers stuffed with rice, vegetables and chicken, turkey, duck, goose.

I learned this recipe from my grandmother's sister, who said that she in turn took it from her great-grandmother, so it is a very old recipe.

The advantage of this recipe is that it is easy and quick to cook, and beginners can certainly do it. The peppers are stuffed with rice, pieces of chicken breast and vegetables. The peppers prepared in this way are delicious, the rice is soft, but not sticky. Chicken can be replaced with pork (with a little bacon).


- 1 kg of turkey breast
- 14-16 large bell peppers, tomatoes
- 200 g of rice
- 3 eggs
- 1 bunch of green onions
- 1 bunch of green parsley
- 1 link green larch
- 2 tablespoons tomato paste
- 1 liter of tomato juice
- salt, ground pepper
- oil

Chop the turkey meat. Do the same with green onions, parsley, larch, and put them over the meat. Add eggs, tomato paste, washed rice, salt and ground pepper. Mix well by hand until the dough becomes smooth.
We cut the peppers under the stalks, remove the seeds and wash them. With a spoon, take the prepared composition, fill the peppers and put the lids. Grease a 6-8 liter pot with oil and place the peppers. Pour the tomato juice and fill with enough water to cover them.
Put the lid on the pot and simmer for about 90 minutes, until the juice decreases and thickens to the consistency of a sauce.
Serve with polenta dumplings and hot peppers.


Peppers stuffed with chicken - Preparation

The peppers are washed, the cap is cut with a fork and a teaspoon, they are dug inside with ribs and seeds. Keep the caps to place over the filling.

Finely chopped onion is fried in a little oil until it becomes glassy. Over it you can add to the rice and fry for 2-3 minutes. Onions, rice, minced chicken, egg, paprika are mixed until a homogeneous paste is made, which is seasoned to taste.

The peppers are filled with this paste and closed with slices of tomatoes or their caps.
It is placed in a large pot.

Over peppers stuffed with chicken put water to cover it. In the water we add a few more peppercorns. Boil over low heat. I'm ready when the rice has hydrated and the meat has penetrated.

For the sauce, fry an onion with a clove of garlic & a little oil and add the peeled and chopped tomatoes.

Season with salt, pepper and basil, add 1-2 bay leaves and let the sauce boil until it becomes thick. Add over the peppers, as they are almost ready.

To thicken the sauce, dissolve the flour in a little chilled pepper soup, then mix with hot soup and pour over the peppers. Mix well until the sauce is smooth. After extinguishing the fire, add chopped green parsley.

The peppers are served hot with the sauce and, optionally, with a tablespoon of sour cream.


  • 1 kg of chicken,
  • 4 larger onions,
  • 4 carrots,
  • 2 bunches of parsley and dill
  • 1 cup rice (200 g)
  • salt, pepper, oil and tomato juice (I had homemade kapia pepper broth).

How do we prepare the recipe for peppers stuffed with minced chicken?

How to proceed: first I puffed the rice a little after washing it.

I put a pot with 2 tablespoons of oil and then I put the chopped onion and 50 ml of water, I let it simmer a bit and then I added the carrots given through the grater.

I mixed well and let the onion + carrots soften and then I added salt (to taste) pepper, parsley and chopped dill.

I let it cool a bit and I added the rice, kapia broth and finally the meat.

We mixed and now we start making stuffed peppers.

In the meantime I cleaned the peppercorns and washed them.

On the bottom of the pot I put a little thyme, the tails of parsley and dill. We fill the peppers and on the lid I used slices of tomatoes. You can of course also use the caps of the peppers.

Put them in the pot and put water + borscht (I fill borscht at home, I don't like the one from the store) + salt, tomato juice.

Mix well and pour over the peppers to cover them. Let it boil slowly.

I let it boil for about two hours.

They can be served with sour cream, hot peppers and polenta, as you prefer. I'm a good man.

The average grade given by the jury for this recipe is 9.

Recipes with Gina Bradea & raquo Recipes & raquo Peppers stuffed with minced chicken and rice, step by step recipe


Slow cooker 5.0 L Digital DuraCeramic Sautéed

Pack of 2 pre-cut rollers 28 x 4.8 m

Vacuum consumables package (4 rolls-28cmx5.5m, 1 roll-20cmx6.7m, 36packs-0.95L)

Iordanescu Mircea, December 4, 2014

I hope it is as tasty as it looks.

Lupu Lucica, September 13, 2014

very good. So is the sauce.

ispas gabriela, July 28, 2014

constanta proca (Chef de cuisine), August 4, 2010

constanta proca (Chef de cuisine), August 4, 2010

Cely Snijec (Chef de cuisine), November 12, 2009

Congratulations! I like it and I will steal your recipe

valentina ionita (Chef de cuisine), November 12, 2009

Mihaela, February 19, 2009

I also read in the supermarket about some products with ingredients: spices. Well, that's the charm of a recipe: spices. If you don't say what spices you put in the recipe in vain, give the recipe.


Ingredient: 4-5 bell peppers, 300 g minced chicken (breast), 150 g rice, spices for chicken, salt, pepper, 2 eggs, 200 g tomato juice, 2 onions, oil, parsley

Preparation: fry the chopped onion in a little oil, add the meat, salt, pepper, chicken spices and half of the tomato juice. After the meat has changed color, remove the mixture from the heat. Boil the rice a little and add it over the meat, stirring, then put the eggs. Cut the caps of the peppers, remove the spine and the ribs and fill the peppers with the above composition. Put in the oven in a bowl with oil, water and the rest of the tomato juice, on low heat for about 25 minutes. Then garnish with parsley and serve with sour cream.

If you are eager to enjoy something good, see this recipe for peppers stuffed with chicken. She's insane!


Peppers stuffed with chicken. You will definitely try this recipe!

Peppers stuffed with chicken - a much lighter version of the classics, stuffed with minced pork. An easy recipe to make and much more accessible from a financial point of view, ideal during the summer when the peppers are at your discretion in any market and supermarket.

Wash and clean the peppercorns, making a cap in the tail area. Pick and wash the rice. Finely chop the onion.

Put the rice in a bowl with the chopped onion, minced meat, egg, dill, thyme, salt and pepper. Knead the meat composition well.
Fill the peppers and arrange them in a saucepan that can be placed in the oven. Cover with lukewarm water and bring to a boil over medium heat.

In the meantime, switch to the sauce.

Peel an onion and cut it into scales. Put it to harden in the preheated oil. When softened, add the tomato puree. Stir slowly so it doesn't stick.

Season with salt, pepper, basil to taste. Let it go. After the peppers have cooked on the stove, put them in the oven for another 20-30 minutes to brown.

The stuffed peppers are served with the prepared sauce and cold cream, UNICA recommends.


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