Russian Stuffed Sweet Mini Peppers Recipe
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by Olga, on September 30, 2014

Cook Time: 35
Servings: 6


2 pounds of mini peppers(or about 20ea)
1/2 pounds of ground beef
1/2 pounds of ground turkey
1 carrots cleaned and shredded
1/2 onion pilled and diced
1/2 cup long-grain white rice, cooked
2-3 table spoon of olive oil
1/4 cup of olive oil
1 inch grinded ginger
2 cloves of garlic

1 carrots cleaned and shredded
1/2 onion pilled and diced
1 cup chicken broth (or water)
8 oz tomato sauce
salt and ground black pepper to taste
1 table spoon of sugar
1 clove of garlic

These sweet mini peppers are so delicious, your family will fall in love with this dish. They are tender in texture and don’t have that bitter taste the bell peppers have.


Cut the top of peppers off and rinse them. Get seeds and membranes out of the center of peppers.

Prepare vegetables: Shred carrots, dice onion and a salary.

With 3 table spoons of oil in frying pan cook half of onion, one carrot and salary over the medium-high heat, stirring occasionally, until translucent.


Add 3 cloves of  crushed garlic and ginger in a middle of cooking. Continue cooking until tender and fragrant. Set aside and let it cool.

Meanwhile, in clean skillet, with couple table spoons of oil, brown peppers turning them around, to easely brown them.


In a large bowl combine meat, rice and cooled down cooked vegetables. I prefer to buy lean meat and ground it my self.

Add salt and ground pepper to taste and mix it thoroughly.

Stuff peppers with prepared filling with a help of a little spoon, or just do it with your fingers.

Lay stuffed peppers in a baking dish in a single layer.
Now lets prepare a sauce.

In frying pan with 3 table of olive oil, stir onion and carrot, until tender and fragrant.

Add tomato sauce, broth, salt, sugar, spices and cook for another few minutes. Make sure your sauce taste great, adjusting it with more salt or sugar if needed.

Pour prepared sauce over the peppers.

Cover with a foil and bake it in the oven at 350 F.  I usually heat it on the top stove until it starts boiling, then transfer it to the hot oven for 30 minutes.




4 thoughts on “Russian Stuffed Sweet Mini Peppers Recipe”

  1. Gloria Jean says:

    I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.

    1. Olga says:

      Yes, Gloria. There is a printing option at the top of the page of each recipe now.

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Welcome To My Blog!

Hi, my name is Olga.  I would like to welcome you to my site.

I created it first of all, to save my family’s recipes and then to share them with my friends and those who have tasted some Russian/Ukrainian food and liked it. But I also would like to introduce it to those who haven’t yet, but would like to.

I will try to keep my recipes simple, but there are few that might require more prep time or ingredients for preparation. You will also find some of my family’s favorite American recipes here and other international cuisines.

I thank you for visiting my site. I hope you will fall in love with Russian/Ukrainian food and will come back again.