Chicken Stuffed Peppers

Get ready for a Mediterranean-inspired twist that’ll make your regular stuffed peppers jealous! These chicken-filled beauties combine aromatic spices, tender bulgur wheat, and a cooling yogurt sauce that’ll have everyone asking for seconds.

What makes these peppers truly special is the magical blend of Aleppo pepper, sumac, and warming spices that transform ordinary ground chicken into something extraordinary. The bulgur wheat adds a delightful nutty chewiness, while fresh herbs and spinach bring brightness to every bite.

Ingredients

For the Stuffed Peppers:

• 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

For the 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)

Steps

1. Preheat the oven to 400°F (200°C). Position rack in middle. Select a large casserole dish or 9×13-inch baking dish. Halve peppers lengthwise through stems (keeping stems intact for presentation). Remove seeds and ribs carefully to maintain pepper structure. Arrange cut-side up in baking dish.
2. Combine 1 1/4 cups water and bulgur in a medium saucepan over medium-high heat. Once boiling (look for rapid bubbles), reduce to medium-low, cover, and simmer for 12 minutes or until water is absorbed and bulgur is tender but still slightly chewy.
3. Heat 2 teaspoons olive oil in large skillet over medium heat until shimmering (about 1-2 minutes). Add onion and garlic, sautéing until onion becomes translucent (4-5 minutes). Add chicken, breaking into small pieces with wooden spoon (pea-sized for even cooking).
4. Incorporate spices when chicken is about half-cooked (3-4 minutes). Continue cooking until chicken is no longer pink (6-8 minutes total). Add tomatoes with their juice, cooked bulgur, spinach, and herbs. Cook 5-8 minutes more until mixture is moist but not watery.
5. Fill pepper halves generously, mounding slightly (mixture will settle during cooking). Bake uncovered for 35 minutes or until peppers are tender when pierced with fork but still hold their shape.
6. While peppers bake, prepare sauce: Create garlic paste by mincing garlic and repeatedly pressing with knife blade’s flat side. Combine with remaining sauce ingredients, stirring well. Let rest 10-15 minutes for flavors to develop.

Smart Swaps

• Use quinoa instead of bulgur (same amount) for gluten-free version
• Substitute ground turkey for chicken (same cooking time)
• Try dairy-free yogurt for sauce (coconut yogurt works well)

Make It Diabetes-Friendly

• Replace bulgur with 1/2 cup cauliflower rice (reduces carbs by 22g per serving)
• Use 3/4 cup Greek yogurt with 2% fat (helps slow sugar absorption)
• Portion size: 1 pepper half with 1/4 cup sauce (approximately 15g net carbs)

Pro Tips

• Par-cook peppers for 3-4 minutes in microwave for more tender results
• Let filled peppers rest 5-10 minutes before serving to set filling
• Make extra yogurt sauce – it’s great on grilled meats too!