Stuffed Bell Peppers Recipe


Hi there! Remember those stuffed bell peppers you saw at Sarah’s birthday party?! If not, you haven’t read our previous post. :( Now is a good time to go back and look at that. :) If you did see it, thank you our good and faithful follower. :) These stuffed bell peppers are so perfect for this fall weather. If you haven’t tried these yet, you are missing out! This recipe is a hit at all parties. Serving size is about 6.


  • 10-12 medium size bell peppers
  • 2 chicken breasts
  • 1 medium size zucchini (shredded)
  • 1 cup cooked rice
  • 1 tsp. dried parsley
  • 1 onion (chopped)
  • 1 carrot (shredded)
  • 1 15oz. can of tomato sauce
  • 1-2 tbsp. sugar
  • 3 cups of water
  • 1/4 cup half and half
  • Salt + pepper
  • Oil + butter for frying
  • Sour cream for topping


  1. Cut off the tops of the bell peppers and clean out the seeds. Set aside.
  2. Cut chicken into chunks and place into a grinder to make ground chicken.
  3. Add zucchini, rice, dried parsley, salt and pepper to the ground chicken. Mix until combined. img_5579
  4. In a large pot, heat oil and butter, about 1 tbsp. of each. Add onion and carrot. Cook until softened. img_5578
  5. Add can of tomato sauce, sugar, salt and pepper (to taste), and water to the pot. Mix and let it simmer for about 5-10 minutes. Add half and half. img_5580
  6. Stuff the bell peppers with meat.
  7. Place bell peppers into the simmering sauce. Turn up the heat to reach a boil. Once it reaches boiling temperature, turn it down to low and simmer for about 40 minutes. img_5581
  8. Dinner is ready! Make sure not to forget sour cream on top! img_5827


  • When adding salt and pepper to the chicken, add your favorite seasonings if you’d like. You can also substitute dried parsley with fresh or omit it all together! Your preference. :)
  • Zucchini makes ground meat very juicy and soft, so don’t skip out on it!

Questions? Comments? Please share!

Blissfully yours,

Natalya & Ruth

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