If you’re looking for a cozy, colorful, and super tasty meal, Stuffed Peppers with Tomato Sauce is one of my all-time favorites! These peppers are filled with juicy chicken, veggies, and rice, then cooked in a rich tomato sauce until everything is tender and packed with flavor. It’s like a warm hug in a bowl!
Method
Cook the Chicken
To start, heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Once the oil is hot, add the diced chicken thighs. Season the chicken with about 1 teaspoon of salt and a pinch (around ¼ teaspoon) of black pepper. Sauté the chicken for about 7–10 minutes, stirring occasionally, until it’s golden brown on the outside and fully cooked through on the inside. Once the chicken is done, transfer it into a large mixing bowl and set it aside for now.
Cook the Veggies
Using the same skillet (no need to wash it those leftover bits add flavor!), lower the heat slightly and add 2 tablespoons of unsalted butter along with the remaining 3 tablespoons of avocado oil. Once the butter is melted and sizzling, toss in the diced onions. Cook the onions for about 3 minutes, just until they start to soften and turn translucent. Then, stir in the shredded carrots and continue sautéing the mixture for another 8 minutes. The carrots will cook down and become tender, adding a lovely sweetness. After that, add the tomato paste, sugar, a sprinkle of salt (about ½ teaspoon), and a little pepper (about ⅛ teaspoon). Stir everything together and cook for 2 more minutes so the tomato paste caramelizes a bit and deepens in flavor. Once done, divide the mixture in half. Add one half to the bowl with the cooked chicken and save the other half in a separate bowl for the sauce later.
Par-cook the Rice
Next, get your rice ready. Rinse the short-grain rice thoroughly under cool water until the water runs mostly clear. This removes extra starch and helps keep the rice from getting gummy. Then, bring a pot of water to a boil and cook the rice for just 5 minutes. This is called par-cooking it softens the rice slightly so it can finish cooking inside the peppers. After 5 minutes, drain the rice using a strainer and add it directly into the bowl with the chicken and veggie mix. Season the mixture with 1½ teaspoons of Johnny’s seasoning salt, along with an extra ½ teaspoon of salt and ¼ teaspoon of black pepper. Mix everything really well until the chicken, rice, and veggies are fully combined.
Stuff the Peppers
Now it’s time to prepare your bell peppers! Choose large, sweet ones red, yellow, or orange are best. Cut off the tops (keep those for later) and remove the seeds and membranes inside each pepper. You want a nice hollow space to hold the filling. Gently stuff each pepper with the chicken-rice mixture, pressing it down slightly but not packing it too tightly. It’s important to leave a little room at the top of each pepper since the rice will expand as it finishes cooking. Once filled, place the tops back onto the peppers like little hats.
Arrange and Make the Sauce
Take a large, deep pot or Dutch oven and stand the stuffed peppers upright, nestling them closely together so they support each other and stay upright during cooking. In a separate bowl, prepare the sauce by combining the reserved sautéed veggie mix with the can of petite diced tomatoes, two cups of water or chicken broth, and another teaspoon of Johnny’s seasoning salt. Add salt and pepper to taste. Stir the sauce together, then carefully pour it around and over the stuffed peppers inside the pot, making sure they are mostly covered with the liquid and sauce mixture.
Bake
Place the pot on the stovetop and turn the heat to medium until the sauce begins to gently bubble this helps everything get a head start before going into the oven. Once it’s lightly boiling, cover the pot with a lid and transfer it to a preheated oven at 350°F (175°C). Bake the peppers for 45–50 minutes. You’ll know they’re ready when the rice inside is fluffy and fully cooked, and the peppers themselves are soft and tender when poked with a fork.
Serve and Enjoy
When it’s time to eat, carefully remove the peppers from the pot with a large spoon and place them on plates. Spoon some of the rich tomato sauce over the top for extra flavor, and if you like, add a dollop of sour cream for a creamy finish. These peppers are warm, hearty, and totally satisfying perfect for any meal!
Necessary Tools
- Large skillet or frying pan
- Medium saucepan
- Large pot or Dutch oven (oven-safe)
- Cutting board and knife
- Grater (for the carrots)
- Mixing bowls
- Spoon or spatula
- Strainer (for the rice)
Stuffed Peppers with Tomato Sauce
Cuisine: MediterraneanDifficulty: Easy6
servings30
minutes50
minutes1
hour20
minutesIngredients
For the Peppers & Filling
6 large bell peppers (red, orange, or yellow – they’re the sweetest!)
1 ½ lbs boneless, skinless chicken thighs (diced)
4 tbsp avocado oil (divided)
2 medium onions (diced)
4 medium carrots (shredded)
2 tbsp unsalted butter
1 tbsp tomato paste
1 tsp sugar
1 cup uncooked short-grain rice
1 ½ tsp Johnny’s seasoning salt
Salt & black pepper (to taste)
For the Tomato Sauce
1 (14.5 oz) can petite diced tomatoes
2 cups water or chicken broth
1 tsp Johnny’s seasoning salt
Salt & black pepper (to taste)
Directions
- Cook the Chicken
Heat 1 tablespoon of oil in a skillet. Add the diced chicken, 1 teaspoon of salt, and a little pepper. Cook until it’s golden and cooked through. Scoop it into a big mixing bowl. - Cook the Veggies
In the same skillet, add butter and the rest of the oil. Sauté the onions for 3 minutes. Add in the shredded carrots and cook for 8 more minutes. Stir in tomato paste, sugar, a bit more salt and pepper, and cook for 2 extra minutes. Put half of this veggie mix into the chicken bowl. Save the other half for the tomato sauce later. - Par-cook the Rice
Rinse your rice with water. Boil it in a pot for just 5 minutes, then drain it. Mix the par-cooked rice into the bowl with chicken and veggies. Add seasoning salt, more salt, and pepper. Stir everything really well. - Stuff the Peppers
Cut the tops off your peppers and scoop out the seeds. Stuff them with the chicken-rice mixture, but don’t pack them too full, the rice will puff up a little. Put the tops back on. - Arrange and Make the Sauce
Place the stuffed peppers upright and close together in a large pot. In a separate bowl, mix the saved veggie mixture with the diced tomatoes, water or broth, and seasoning. Pour the sauce over and around the peppers. - Bake
Place the pot on the stove and bring it to a gentle boil. Then, cover it and bake in a preheated oven at 350°F for 45–50 minutes. When the rice is fluffy and the peppers are nice and soft, they’re ready! - Serve and Enjoy
Scoop a pepper onto a plate, pour a little sauce on top, and add a dollop of sour cream if you like. Yum!
Notes
- Don’t overstuff the peppers, the rice needs space to expand while cooking.
- Make sure to par-cook the rice. If you skip this, it might stay crunchy inside the pepper.
- Taste your filling before stuffing the peppers. You can adjust the salt and seasoning easily at that point.
- When placing the peppers in the pot, make sure they’re snug so they don’t tip over while cooking.
Serving Suggestions
- A simple side salad goes great with this meal.
- Serve with warm crusty bread to soak up that yummy tomato sauce.
- Add a sprinkle of cheese on top just before serving – melty goodness!
Fun Fact!
Did you know bell peppers are actually fruits? That’s right! Since they have seeds and grow from a flower, they’re technically fruits – not veggies!
Conclusion
Stuffed Peppers with Tomato Sauce is a comforting dish that looks beautiful and tastes even better. It’s packed with color, nutrition, and homemade flavor. Whether you’re making this for family dinner or meal prep for the week, it’s a winner every time. Give it a try and let me know how it goes, I bet you’ll love it as much as I do!
