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Chicken Stuffed Peppers with Herb Yogurt Sauce Recipe

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3.9 from 10 reviews

This Chicken Stuffed Peppers recipe features vibrant bell peppers filled with a savory mixture of ground chicken, bulgur wheat, aromatic spices, fresh herbs, and tomatoes, baked to tender perfection. Served with a tangy Greek yogurt sauce flavored with garlic, lemon zest, and mint, this dish offers a balanced blend of Mediterranean flavors in a wholesome and satisfying meal.

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 fresh mint (optional)

Instructions

  1. Preheat the oven: Place the oven rack in the middle position and preheat to 400°F (200°C). Prepare a large casserole dish or a 9x13 inch baking dish. Slice the bell peppers in half lengthwise through the stem end, removing seeds and ribs but keeping the stem intact. Arrange the pepper halves cut side up in the baking dish.
  2. Cook the bulgur: In a medium saucepan, bring 1 1/4 cups water to a boil over medium-high heat. Stir in the fine bulgur wheat, reduce the heat to medium-low, cover, and simmer until tender, about 12 minutes. Remove from heat and set aside.
  3. Make the filling: Heat the olive oil in a large skillet over medium heat until shimmering. Add the diced onion and minced garlic and sauté for about 5 minutes, until softened and fragrant. Add ground chicken, breaking it up with a spoon as it cooks. Season with kosher salt, Aleppo pepper, cumin, coriander, sweet paprika, sumac, and nutmeg. Continue to cook and break up the chicken until it is nearly cooked through, approximately 6 minutes. Then stir in the canned diced tomatoes with their juice, cooked bulgur, chopped spinach, parsley, and mint. Cook together for 5 to 8 minutes to evaporate excess moisture while maintaining some juiciness in the filling.
  4. Stuff the peppers: Spoon the prepared filling generously into each pepper half. Place the baking dish with stuffed peppers into the preheated oven and bake uncovered for 35 minutes, until the peppers are tender but still hold their shape.
  5. Make the sauce: In a small bowl, add the Greek yogurt. Mince the large garlic clove finely, then use the flat side of a knife to mash it repeatedly until it forms a paste. Stir the garlic paste into the yogurt. Add olive oil, lemon zest, salt, Aleppo pepper, and chopped mint if using. Mix well and let the sauce sit to allow flavors to meld.
  6. Serve: Remove the stuffed peppers from the oven and serve warm, accompanied by the tangy yogurt sauce.

Notes

  • You can use bell peppers of any color or a mix for visual appeal.
  • Ensure not to overcook the bulgur wheat to maintain a pleasant texture in the filling.
  • The Aleppo pepper provides mild heat and floral notes but can be substituted with mild chili flakes if unavailable.
  • For a dairy-free option, substitute Greek yogurt sauce with a tahini-based sauce.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.

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