Introduction:
Step into a world of culinary delight with our tantalizing creation, the Chicken Stuffed Peppers – a dish that combines the vibrancy of bell peppers with the succulence of tender chicken, creating a harmonious symphony of flavors and textures. As you embark on this culinary journey, we’ll delve into the art of preparation, exploring the nuances of seasoning, stuffing, and roasting that transform these ordinary ingredients into a masterpiece that tantalizes the taste buds and warms the soul. Whether you’re a seasoned home chef or a culinary novice, this dish promises not just a meal but an experience that elevates the act of cooking into a culinary celebration.
Ingredients:
- Chicken Filling:
- 1 pound ground chicken
- 1 cup cooked quinoa or rice
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup diced tomatoes
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup chopped fresh cilantro or parsley
- 1 cup shredded cheese (cheddar or Mexican blend)
- Bell Peppers:
- 6 large bell peppers (assorted colors)
- Olive oil for brushing
- Toppings:
- Sour cream
- Salsa or pico de gallo
- Avocado slices
- Fresh cilantro or parsley for garnish
Instructions:
1. Preparing the Chicken Filling:
a. In a skillet over medium heat, add olive oil and sauté the finely chopped onions until they become translucent and fragrant.
b. Add minced garlic, ground chicken, dried oregano, ground cumin, smoked paprika, salt, and black pepper to the skillet. Cook the chicken until it is browned and cooked through.
c. Stir in the diced tomatoes, black beans, corn, and cooked quinoa or rice, combining the ingredients into a flavorful and well-seasoned filling.
d. Finish the filling by adding chopped fresh cilantro or parsley and shredded cheese, allowing it to melt and bind the mixture together. Set aside.
2. Preparing the Bell Peppers:
a. Preheat your oven to 375°F (190°C).
b. Cut the tops off the bell peppers and remove the seeds and membranes. Brush the exterior of each pepper with olive oil to enhance the roasting process and add a subtle richness.
3. Stuffing and Roasting:
a. Carefully stuff each bell pepper with the prepared chicken filling, ensuring they are generously packed without overfilling.
b. Place the stuffed peppers in a baking dish, standing upright. If necessary, trim the bottoms of the peppers to help them stand more securely.
c. Cover the baking dish with aluminum foil and bake in the preheated oven for approximately 25-30 minutes, allowing the peppers to soften and the filling to meld with their natural sweetness.
d. Remove the foil during the last 10 minutes of baking to allow the tops of the stuffed peppers to develop a delightful golden hue.
4. Serving and Garnishing:
a. Once the Chicken Stuffed Peppers are cooked to perfection, carefully remove them from the oven.
b. Serve the stuffed peppers on a platter, each one a vibrant centerpiece showcasing the medley of colors and flavors.
c. Garnish with a dollop of sour cream, a spoonful of salsa or pico de gallo, and slices of creamy avocado.
d. Finish with a sprinkle of fresh cilantro or parsley for a burst of herbal freshness.
5. Culinary Celebration:
a. As you take the first bite into these Chicken Stuffed Peppers, experience the melding of textures and flavors – the tender chicken, the fluffy quinoa or rice, the sweetness of the roasted peppers, and the richness of melted cheese.
b. The combination of spices adds depth, while the fresh herbs bring a touch of brightness to each mouthful. The toppings provide a cooling contrast, completing the culinary celebration on your palate.
c. Share this dish with friends and family, making every meal a moment of joy, connection, and indulgence in the art of cooking.
Taking inspiration from two of my favorite dishes, Chicken Shawarma and Kofta, I decided to give ground chicken a makeover and come up with this recipe for Chicken Stuffed Peppers that features a Greek yogurt sauce that is deliciously creamy.
At first sight, the list of ingredients could appear to be somewhat lengthy; however, the majority of the ingredients are spices, and the dish can be assembled in a short amount of time. After seasoning the ground chicken with Aleppo pepper, cumin, coriander, sumac, and nutmeg, I added bulgur made from whole wheat, canned tomatoes, and fresh herbs. After the filling was prepared, I packed the colorful bell peppers with it and then baked them for around half an hour.
The finishing touch of this healthy stuffed pepper recipe is a sauce made with Greek yogurt that has a lemony flavor. This sauce also provides the added benefits of protein and probiotics that Greek yogurt has to offer. With a bit of spice from the Aleppo pepper and a lively freshness from the mint, it is the perfect combination of creamy and tart flavors.
One of the best things about these peppers stuffed with ground chicken is that they reheat like a dream. Preparing them in advance for busy weeks, packing them for lunches, or sending them to a friend who needs a little pick me up are all great ways to use them. It is important to keep in mind that the Mediterranean Diet is not just about eating nutritious whole foods, but also about the importance of community and connection.
As for the Yogurt Sauce, Greek yogurt serves as the base of the sauce, which is creamy and tangy, and it helps to balance the heat that the peppers bring.
Lemon and garlic both contribute a zesty and zingy flavor, while olive oil adds a hint of richness to the dish.
A sprinkling of salt and Aleppo pepper gives the dish a subtle spice and a sense of depth.
Last but not least, a touch of mint, which is completely optional, gives this sauce a reviving edge that makes it the ideal companion.
Aleppo Pepper is what exactly?
Aleppo Pepper is a vivid pepper that is used extensively in Middle Eastern and Mediterranean cuisine. It was called after the city in Syria where it was first discovered. If you have spent a lot of time on this website, you will have seen that we make extensive use of it, and we sell it in our shop not just because it is not the easiest thing to find at your neighborhood grocery store, but also because it is used rather frequently.
It imparts a moderate level of heat to dishes, which is less than cayenne but more than paprika, and it is lauded for its one-of-a-kind flavor that is slightly sweet, fruity, and smoky with a hint of sweetness. Find Aleppo flakes that are sun-dried, have a powerful aroma, and have a deep red color. This is an indication of the highest quality and freshness.
When it comes to my kitchen, this is a workhorse. I really appreciate how subtle the spice is. Not so hot that it burns your mouth, yet warming up like a warm blanket. Not only do I use it in this dish for chicken stuffed peppers, but I also sprinkle it over my eggs in the morning and stir it into soups.
In the fall, I used Aleppo pepper to add a bit of warmth to this recipe for Butternut Squash and Farro Salad. In the summer, when my garden is bursting with juicy, ripe tomatoes, I slice them up, crumble some feta cheese over the top, drizzle some good olive oil over them, and sprinkle them with Aleppo pepper. My garden is bursting with tomatoes.
In the event that you have been on the fence about trying it and you are interested in doing so, you may find Aleppo Pepper in our shop. Alternatively, you can try out a range of peppers by purchasing our Pepper Spice Bundle.
Peppers stuffed with chicken: a step-by-step guide
You won’t find a more straightforward recipe for healthy stuffed peppers than this one. Proceed to bake the peppers after you have prepared the filling.
To begin, position the rack so that it is in the middle of the oven, and then preheat the oven to 400 degrees Fahrenheit. Prepare a large casserole dish or a baking dish measuring 9 by 13 inches. Make a cut through the stem end of the bell peppers to cut them in half. It is important to maintain the stem, but remove the seeds and ribs. Arrange in the baking dish with the cut side facing up.
The bulgur is prepared by adding one and a half cups of water to a medium pot that is placed over medium-high heat. Bring the mixture to a boil, and then incorporate half a cup of bulgur wheat into the mixture. To cook the food until it is soft, approximately 12 minutes, reduce the heat to medium-low, cover the pan, and cook. Take the pan off the heat and set it aside.
Complete the filling by:
Make sure to add two teaspoons of olive oil to a large skillet that is placed over medium heat. Add one medium-sized chopped onion and four cloves of minced garlic after it starts to make a shimmering sound. Sauté for around five minutes. A pound of ground chicken should be added, and it should be broken up as it cooks. Incorporate the following ingredients into the mixture: ½ teaspoon of kosher salt, 1 ½ teaspoons of Aleppo pepper, 1 teaspoon of cumin, 1 teaspoon of coriander, ½ teaspoon of sweet paprika, ½ teaspoon of sumac, and ½ teaspoon of nutmeg. To ensure that everything is evenly distributed throughout the chicken as it is cooking, continue to break it up and mix it.
The chicken should be cooked for around six minutes, during which time you should incorporate the canned tomatoes, including the juice, cooked bulgur, four ounces of baby spinach, half a cup of parsley, and half a cup of fresh mint. After stirring everything together, continue cooking for another five to eight minutes to help the majority of the liquid evaporate. Even though you want the filling to have some moisture, you don’t want it to be so watery that it becomes soupy.
Place the filling into the peppers by spooning it into each half of the pepper until it is completely full. After placing the baking dish in the oven, you should leave it uncovered and bake it for thirty-five minutes, or until the peppers are soft but still have some structure.
In order to prepare the yogurt sauce, place half a cup of yogurt in a small bowl. Make a paste by first chopping the one large clove of garlic into very small pieces, and then using the flat side of your knife, drag it across the garlic many times until it reaches the desired consistency. Include it in the bowl that contains the yogurt. To prepare the mixture, combine one tablespoon of olive oil, lemon zest, half a teaspoon of kosher salt, half a teaspoon of Aleppo pepper, and three tablespoons of chopped mint, if you are using it. After ensuring that all of the ingredients are thoroughly mixed together, let the mixture aside so that the flavors may get to know one another.
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