Some dinners are just… dinners. And then there are the ones that feel like you accidentally wandered into your own little trattoria on a Friday night. These stuffed peppers are that kind of dinner – warm, comforting, smoky, tangy, and packed with so much flavour you’ll swear you spent hours on them.

They start with ground chicken, but the real magic is in the layers: smoked paprika, fresh dill, garlic, shallots, and that brilliant splash of pickle juice that wakes everything up. Then you tuck it all into big, beautiful peppers and smother them in a homemade tomato sauce that tastes like it simmered all afternoon.

This is the kind of meal that makes you feel like you’ve got your life together.

Ingredients

For the filling

• 1 lb ground chicken
• 1 shallot, finely diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• (Optional) A few tsps of your favorite spice like Mom’s No Salt Seasoning – from Mom’s Pantry.
• 1-2 tbsp fresh dill, chopped
• Splash of pickle juice
• Salt + pepper to taste

Optional: Adding Rice to the Filling

If you want to make the peppers extra hearty (or stretch the filling a little further), adding rice is a perfect move. It soaks up all the smoky, herby flavours and makes the peppers feel even more comforting.

How to Add It

• Cook 1 cup of rice (white, jasmine, or basmati all work).
• Let it cool slightly so it doesn’t steam the filling.
• Stir the cooked rice into the chicken mixture after seasoning it with smoked paprika, dill, garlic, shallots, and pickle juice.
• Taste and adjust salt – rice absorbs flavour, so you may want a pinch more.

For the sauce

• 1 can San Marzano tomatoes
• ½ cup passata or strained tomatoes
• 2 cloves garlic
• Olive oil
• Handful of fresh basil
• 1 cup sautéed mushrooms
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• Pinch of red pepper flakes
• Salt + pepper

For assembly

• 4 large bell peppers
• Mozzarella for topping
• Extra dill

How to Make Them

1. Cook the chicken filling

Sauté the shallots and garlic until soft. Add the ground chicken and cook it through. Season with smoked paprika, your fave seasoning (if using), fresh or dried dill, salt, pepper, and that splash of pickle juice that makes everyone go “what is that flavour?” in the best way.

2. Make your tomato sauce

Blend the garlic with the canned tomatoes until smooth. Warm olive oil in a pot, pour in the tomato blend, and add the passata. (Save some sauce for anyone those who likes extra sauce after it’s cooked)

3. Prep the peppers

Cut the tops off your peppers and scoop out the seeds. Spoon a little sauce into the bottom of a large baking dish.

Here are the best ways to soften them faster before baking:

• Microwave the empty peppers for 4-6 minutes with a splash of water and a cover – the fastest method.
• OR Par‑boil the peppers for 3-5 minutes in salted water.
• Cover the baking dish with foil for the first half of baking to trap steam.

4. Stuff and sauce

Mix the chicken and the filling together. Fill each pepper generously with the mixture. Spoon sauce over the top so they’re cozy and covered.

5. Bake

Top with mozzarella and a sprinkle of dill. Cover with tinfoil and bake at 375F for 25-30min or until the peppers are tender.

Take the tin foil off for the last 15 min so the cheese is melty and golden. You can also broil the tops until they turn golden brown – but keep a close eye on them so they don’t burn! Serve with some warmed sauce on top or on the side & enjoy!