These chicken stuffed peppers take the bold, aromatic flavors of chicken shawarma and wraps them up in colorful bell peppers. Think spiced ground chicken all baked to perfection and topped with a creamy, tangy Greek yogurt sauce. It’s basically a total flavor jackpot.
If that wasn’t enough, then you’ll love that these stuffed peppers reheat beautifully. You can make a batch ahead of time for busy weeks, pack them for lunches, or share them with a friend in need of a little comfort. After all, nothing beats some delicious comfort food.
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 teaspoon cumin
- ½ teaspoon sweet paprika
- 1 teaspoon ground coriander
- ½ teaspoon ground sumac
- ½ 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
- 3/4 cup thick Greek yogurt
- 1 large garlic clove
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 lemon, zested
- 3 tablespoons chopped mint (optional)
Directions
Step 1
To start, place your oven rack in the middle and preheat to 400°F. Grab a large casserole or 9×13 baking dish and coat with a bit of cooking spray. Slice the bell peppers in half through the stem, remove the seeds and ribs, but keep the stem intact for a pretty presentation. Arrange them cut-side up in the baking dish.
Step 2
Once you’re ready, put a medium saucepan over medium-high heat and bring 1¼ 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.
Step 3
When that’s done, heat olive oil in a large skillet over medium heat. Once shimmering, add onion and garlic, sautéing for about 5 minutes. Then add the ground chicken, breaking it up as it cooks. Stir in salt, cumin, coriander, sweet paprika, sumac, and nutmeg. Continue cooking and breaking up the chicken until almost done, about 6 minutes. Next, stir in the canned tomatoes (juice and all), cooked bulgur, spinach, parsley, and mint. Cook for another 5–8 minutes to let most of the moisture evaporate. Essentially, the filling should still be moist, but not soupy.
Step 4
After that, spoon the filling into each pepper half, letting it heap up nicely. Bake uncovered for 35 minutes, until the peppers are tender but still hold their shape.
Step 5
Meanwhile, in a small bowl, add the yogurt. Mince the garlic finely, then use the flat side of your knife to mash it into a paste. Stir it into the yogurt along with olive oil, lemon zest, salt, and chopped mint (if using). Then, mix well and let the flavors meld. Finally, it’s time to serve the roasted stuffed peppers with the creamy, tangy yogurt sauce drizzled on top.
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