How To | Russian Style Meat & Rice Stuffed Peppers

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Super easy and delicious Russian-style stuffed peppers with beef, rice, carrots, and onion; braised in an aromatic tomato braising sauce! You’ll love these from the first bite!


  • 6 to 7 medium-sized red bell pepper
  • 1 cup white rice, uncooked
  • 1 pound ground meat
  • 2 to 3 medium-sized carrots, grated
  • 1 extra-large onion, diced
  • 4 garlic cloves, minced
  • 2 tablespoons butter
  • 1 egg
  • 2 tablespoons fresh dill
  • 2 teaspoons chopped parsley
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • For Sauce:
  • 1 medium onion, diced
  • 1 tablespoon butter
  • 1 cup tomato sauce
  • 4 cups beef broth
  • salt and black pepper
  • sprinkle of smoked paprika
  • extra chopped fresh dill
  • Sour cream, for serving
  • pickles, for serving


  1. Preheat the oven to 375F. Prepare the rice first. Measure out 1 cup of uncooked white rice, then cook it in a small sauce pot according to package instructions. The rice needs to be fully cooked before adding to the filling.
  2. Next, prepare the mirepoix for the filling. Melt the 2 tablespoons butter in a large frying pan over medium heat. Add the grated carrots, diced onion and minced garlic. Saute the mixture, not browning, for 6 to 7 minutes, until the onion and carrot is tender. Transfer the mixture into a large mixing bowl.
  3. Once the rice is done cooking, add it to the same mixing bowl. Follow with the seasonings, spices and herbs. Allow the rice to cool a bit, then add the egg and ground meat. Using your hands, mix all the filling ingredients together for a few minutes, until a uniform mixture forms.
  4. Prepare the peppers: take a sharp paring knife and cut around the top of the pepper, removing the core and seeds. Tap the peppers a few times gently to get rid of any remaining seeds. I also like to remove the white membrane from the sides of the peppers; it can be bitter. Fill the peppers with the prepared filling, compacting the filling into the bottom of the peppers first. Arrange the stuffed peppers in a large cast iron pot, Dutch oven or copper braiser.
  5. Next, prepare the braising sauce. Using the same frying pan from earlier, melt the remaining 1 tablespoon butter over medium heat. Add the diced onion and saute for 3 to 4 minutes until translucent. Deglaze the pan with a cup of beef broth, then add the tomato sauce and season the sauce with a generous amount of salt, black pepper and a bit of smoked paprika. Bring the sauce up to a simmer and cook for a few minutes. Add the remaining 3 cups beef broth and bring to a simmer again.
  6. Pour the simmering sauce over the arranged stuffed peppers and sprinkle the top with more dill. The liquids will come up about a 1/3 to 1/2 way up the peppers; there is no need to add additional liquids. Cover the pan with a lid and place into preheated oven. Bake at 375F for 1 hour and 30 to 45 minutes; baking longer will make the peppers softer.
  7. Allow the peppers to cool for about 30 minutes before serving; they will be extremely hot when they come out of the oven. Serve the peppers with a generous amount of sour cream on top and with a side of pickles and bread.



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Recipes from Tatyana’sEveryDayFood

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This is a best recipe for a holiday dinner!


This looks delicious! I've never made stuffed peppers, but this makes it look so easy!

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