Greek Chicken Stuffed Peppers
Flavorful stuffed peppers filled with ground chicken, bulgur wheat, and fresh herbs, topped with a creamy yogurt sauce.
Equipment
- Oven Preheat to 400°F (200°C)
- Skillet For cooking the filling
- Casserole Dish For baking the stuffed peppers
Ingredients
Main 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
Yogurt Sauce Ingredients
- 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
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking dish.
- Cook the bulgur wheat by boiling water and simmering until tender.
- Sauté onion and garlic in olive oil until translucent.
- Add ground chicken and spices, cooking until browned.
- Stir in tomatoes, bulgur, spinach, and herbs, cooking until moisture evaporates.
- Fill pepper halves with the mixture and bake.
- Mix yogurt sauce ingredients and serve over stuffed peppers.
Notes
For a vegetarian option, substitute the ground chicken with cooked lentils or chickpeas for a protein-packed alternative. No alcoholic drinks allowed, please substitute with a non-alcoholic option.