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Chicken Stuffed Bell Peppers with Yogurt-Mint Sauce Recipe

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3.9 from 4 reviews

This Chicken Stuffed Peppers recipe features bell peppers filled with a flavorful mixture of ground chicken, bulgur wheat, aromatic spices, and fresh herbs, baked to tender perfection. Served with a tangy garlic-yogurt sauce, this dish offers a delightful blend of Middle Eastern-inspired flavors that make a delicious and wholesome meal for four.

Ingredients

Peppers and Filling

  • 4 large bell peppers (any color)
  • 1/2 cup fine bulgur wheat
  • 2 teaspoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 4 large garlic cloves, minced
  • 1 pound ground chicken
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons Aleppo pepper
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon ground sumac
  • 1/2 teaspoon ground nutmeg
  • 1 (15-ounce) can diced tomatoes
  • 4 ounces fresh baby spinach, roughly chopped
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint

Yogurt Sauce

  • 3/4 cup thick Greek yogurt
  • 1 large garlic clove
  • 1 tablespoon olive oil
  • 1 lemon, zested
  • 1/2 teaspoon salt
  • 1/4 teaspoon Aleppo pepper
  • 3 tablespoons chopped mint (optional)

Instructions

  1. Preheat the oven: Place the rack in the middle of the oven and preheat to 400°F. Prepare a large casserole dish or a 9x13 baking dish. Slice the bell peppers in half through the stem end, removing seeds and ribs but keeping the stem intact. Arrange the halves cut side up in the baking dish.
  2. Cook the bulgur: In a medium saucepan over medium-high heat, bring 1 1/4 cups of water to a boil. Stir in the bulgur wheat, reduce heat to medium-low, cover, and cook until tender, about 12 minutes. Remove from heat and set aside.
  3. Make the filling: Heat olive oil in a large skillet over medium heat. Once shimmering, add diced onion and minced garlic; sauté about 5 minutes until softened. Add ground chicken, breaking it up while cooking. Season with salt, Aleppo pepper, cumin, coriander, sweet paprika, sumac, and nutmeg. Continue stirring and breaking up chicken for about 6 minutes until nearly cooked through. Stir in canned diced tomatoes with juice, cooked bulgur, chopped spinach, parsley, and mint. Cook 5 to 8 minutes more to evaporate excess moisture; mixture should be moist but not soupy.
  4. Stuff the peppers: Spoon the chicken and bulgur filling into each pepper half, piling high. Place the baking dish uncovered in the oven and bake for 35 minutes until peppers are tender yet maintain their shape.
  5. Make the sauce: In a small bowl, place Greek yogurt. Mince the garlic clove finely and mash into a paste using the flat side of a knife, then add to the yogurt. Stir in olive oil, lemon zest, salt, Aleppo pepper, and chopped mint if using. Mix well and let the flavors meld while the peppers finish baking.
  6. Serve: Remove the stuffed peppers from the oven and serve warm topped or accompanied with the garlic yogurt sauce.

Notes

  • To save time, bulgur can be prepared ahead and refrigerated.
  • Feel free to mix bell pepper colors for a vibrant presentation.
  • Aleppo pepper provides mild heat and fruity flavor; substitute with crushed red pepper flakes if unavailable.
  • This recipe can be adjusted to use ground turkey or beef instead of chicken.
  • The yogurt sauce can be made a day ahead for enhanced flavor.

Find it online: https://cookedbygrace.com/chicken-stuffed-bell-peppers-with-yogurt-mint-sauce-recipe/