Greek Chicken Stuffed Peppers: The Ultimate Recipe

Name: Greek Chicken Stuffed Peppers
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 4 large bell peppers (any color); 0.5 cup fine bulgur wheat; 2 teaspoons extra virgin olive oil; 1 medium yellow onion (diced); 4 large garlic cloves (minced); 1 pound ground chicken; 0.75 teaspoon kosher salt; 1.5 teaspoons Aleppo pepper; 1 teaspoon cumin; 1 teaspoon ground coriander; 0.5 teaspoon sweet paprika; 0.5 teaspoon ground sumac; 0.5 teaspoon ground nutmeg; 1 can diced tomatoes; 4 ounces fresh baby spinach (roughly chopped); 0.5 cup chopped fresh parsley; 0.25 cup chopped fresh mint; 0.75 cup thick Greek yogurt; 1 large garlic clove; 1 tablespoon olive oil; 1 lemon zested; 0.5 teaspoon salt; 0.25 teaspoon Aleppo pepper; 3 tablespoons chopped mint (optional)

Introduction to Greek Chicken Stuffed Peppers

If you’re looking for a healthy, flavorful dish that will impress your family and friends, look no further than Greek Chicken Stuffed Peppers! This delightful recipe combines the goodness of fresh vegetables with savory ground chicken, aromatic spices, and a creamy yogurt sauce. Not only is it easy to prepare, but it also makes for a colorful and nutritious meal that everyone will love.

A Personal Story Behind My Greek Chicken Stuffed Peppers Journey

Growing up, my family often gathered around the dinner table for delicious home-cooked meals. One of my favorite dishes was stuffed peppers, a meal my grandmother made during family gatherings. As I grew older, I wanted to recreate those cherished memories and flavors. After experimenting with various ingredients, I found that incorporating Greek flavors into the stuffed peppers made them even more special. This recipe has become a staple in my home, reminding me of my grandmother’s love while introducing new flavors to my family.

What Makes This Greek Chicken Stuffed Peppers Recipe Special?

This recipe stands out for several reasons. First, it’s packed with healthy ingredients such as bell peppers, spinach, and herbs, making it a nutritious option for any meal. The combination of spices like cumin, coriander, and Aleppo pepper adds depth and warmth, while the creamy yogurt sauce perfectly balances the flavors. Plus, it’s versatile! You can easily adapt it to suit your dietary preferences or what you have on hand. Whether you’re serving it for a casual family dinner or a special occasion, these stuffed peppers are sure to impress.

The Full Greek Chicken Stuffed Peppers Recipe

Ingredients

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 can diced tomatoes
4 ounces fresh baby spinach, roughly chopped
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint

Instructions

Preheat the oven to 400°F (200°C) and place the rack in the middle. Prepare a large casserole dish or a 9×13 baking dish. Cut the bell peppers in half through the stem, remove seeds and ribs, and place them in the baking dish, cut side up.
Cook the bulgur wheat by boiling 1 1/4 cups of water in a saucepan. Add the bulgur wheat, cover, and simmer for about 12 minutes until tender. Set aside.

In a large skillet over medium heat, add olive oil, onion, and garlic. Sauté for 5 minutes until the onion is translucent. Tip: Make sure not to burn the garlic, as it can become bitter.
Add the ground chicken, salt, Aleppo pepper, cumin, coriander, paprika, sumac, and nutmeg. Cook for about 6 minutes until the chicken is browned. Stir occasionally to break up the meat.

Add the canned tomatoes, cooked bulgur, spinach, parsley, and mint. Cook for an additional 5-8 minutes until most moisture evaporates. Tip: This helps to intensify the flavors!
Fill each pepper half with the prepared filling until heaping. Bake in the oven for 35 minutes until peppers are tender but still firm.
For the yogurt sauce, mix yogurt, minced garlic, olive oil, lemon zest, salt, Aleppo pepper, and mint in a bowl. Combine well and set aside.

Serve the stuffed peppers hot from the oven with a dollop of yogurt sauce on top. Enjoy this flavorful dish!

Serving Suggestions and Variations for Greek Chicken Stuffed Peppers

These Greek Chicken Stuffed Peppers make a fantastic main dish, but they can also be served with a side of quinoa or a fresh Greek salad for a complete meal. For a vegetarian option, simply replace the ground chicken with cooked lentils or chickpeas, which will add protein without compromising flavor. You can also experiment with different spices or add feta cheese to the filling for an extra burst of flavor. Don’t hesitate to mix and match based on your preferences!

Frequently Asked Questions About Greek Chicken Stuffed Peppers

Can I make these stuffed peppers ahead of time?
Absolutely! You can prepare the filling and stuff the peppers a day in advance. Just cover them and refrigerate until you’re ready to bake them.

What should I do with leftover stuffed peppers?
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Can I freeze Greek Chicken Stuffed Peppers?
Yes, you can freeze them before baking. Just wrap them tightly in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy them, simply bake from frozen, adding extra time to ensure they are heated through.