Name: Chicken Stuffed Peppers Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Mediterranean
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; ½ teaspoon sweet paprika; 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 lemon, zested; 1/2 teaspoon salt; 1/4 teaspoon Aleppo pepper; 3 tablespoons chopped mint (optional)

Jump to Recipe

If there’s one dish I could eat on repeat, it’s Chicken Stuffed Peppers. These beauties are vibrantly colored, bursting with warm spices, and packed to the brim with a hearty, flavor-packed filling. Every bite has it all: juicy ground chicken, tender bulgur, a mountain of fresh herbs, sweet roasted peppers, and a dreamy yogurt sauce drizzled on top. Whether you’re feeding the family or impressing friends at a dinner party, Chicken Stuffed Peppers always bring excitement to the table—and they’re just as wonderful reheated the next day (if you have leftovers at all!).

Chicken Stuffed Peppers Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chicken Stuffed Peppers lies in their simple, everyday ingredients. Each component plays a special role in delivering bold flavors, satisfying textures, and eye-catching color to this irresistible dish.

Bell peppers: Any color works, and they create the perfect sweet, juicy vessel for the filling.
Fine bulgur wheat: This quick-cooking grain makes the filling extra hearty while soaking up spiced juices.
Extra virgin olive oil: Adds richness and helps sauté the aromatics for maximum depth.
Yellow onion: Brings a mellow sweetness, especially when sautéed until tender.
Garlic cloves: Minced for savory pungency throughout both the filling and the sauce.
Ground chicken: Keeps the dish lighter than beef, while still being deliciously meaty.
Kosher salt: Enhances every ingredient and balances the spices.
Aleppo pepper: A mild, fruity chili pepper that brings subtle heat and color.
Cumin: Delivers earthy warmth and savory aroma.
Ground coriander: Adds citrusy notes for a fragrant finish.
Sweet paprika: Gives both smoky undertones and a beautiful red hue.
Ground sumac: Offers a tangy pop, brightening the entire dish.
Ground nutmeg: Lends a whisper of sweetness that elevates the filling.
Canned diced tomatoes: Their juice keeps the filling moist and imparts a slightly tangy flavor.
Fresh baby spinach: Wilts down to add color and gentle vegetal flavor.
Fresh parsley: Chopped for a clean, herby burst throughout the filling.
Fresh mint: Offers a cooling contrast to all the spices (and works wonders in the sauce too!).
Greek yogurt: The creamy base of your dreamy lemon-garlic sauce.
Garlic clove (for the sauce): Blended into a paste for a tangy topping.
Olive oil (for the sauce): Adds silkiness and depth to the yogurt sauce.
Lemon (zest): Brings zippy, fresh flavor to both the sauce and the finished dish.
Salt (for the sauce): Balances the tart yogurt and sharp garlic in the sauce.
Aleppo pepper (for the sauce): Finishes the sauce with a gentle kick of heat and color.
Chopped mint (optional for the sauce): Adds herby freshness if you want to echo the mint in your filling.

How to Make Chicken Stuffed Peppers

Step 1: Prep the Peppers and Preheat the Oven

Get started by moving your oven rack to the middle position and preheating it to 400°F. Slice each bell pepper in half, right through the stem, and carefully remove all the seeds and white ribs—these parts can be bitter. Arranging the pepper halves, cut side up, in your baking dish gives them the perfect base to catch all the delicious filling.

Step 2: Cook the Bulgur

Bring 1¼ cups of water to a boil in a saucepan, then stir in your bulgur wheat. Drop the heat to medium-low, cover, and let it simmer gently. In just about 12 minutes, you’ll have tender, fluffy bulgur ready to soak up all those fabulous juices from the chicken and veggies later on.

Step 3: Make the Savory Chicken Filling

In a large skillet, drizzle in your olive oil and turn the heat to medium. Once hot, toss in the diced onion and minced garlic, sautéing until everything is golden and fragrant. Add the ground chicken, breaking it up with your spoon, then shower in all the glorious spices: salt, Aleppo pepper, cumin, coriander, paprika, sumac, and nutmeg. Stir and cook until the chicken is nearly done, then fold in your tomatoes (with juices), bulgur, baby spinach, parsley, and mint. Let it all mingle in the skillet until most of the moisture evaporates but the filling stays juicy—this is what makes your Chicken Stuffed Peppers so irresistible.

Step 4: Stuff and Bake the Peppers

Scoop generous spoonfuls of the filling into each pepper half, letting them mound slightly (trust me, everyone loves extra). Slide the dish into your preheated oven and bake uncovered for 35 minutes. The peppers will soften and caramelize just enough, while the filling turns wonderfully golden on top.

Step 5: Whip Up the Yogurt Sauce

While your Chicken Stuffed Peppers bubble away in the oven, grab a small bowl for the sauce. Make a simple garlic paste by dragging the flat side of your knife over the minced clove until creamy. Add this to thick Greek yogurt, along with olive oil, lemon zest, a pinch of salt, Aleppo pepper, and—if you’re feeling extra—some chopped fresh mint. Stir until smooth and let it sit so the flavors infuse and become extra vibrant.

Step 6: Serve and Savor

Pull your Chicken Stuffed Peppers out of the oven and admire their colors. Serve warm with a generous drizzle or dollop of the bright, lemony yogurt sauce. Every bite is a celebration of texture, spice, and freshness!

How to Serve Chicken Stuffed Peppers

Garnishes

Brighten things up with extra fresh herbs like parsley or mint, a dusting of Aleppo pepper, and a squeeze of lemon. A little drizzle of olive oil or a sprinkle of sumac right before serving makes Chicken Stuffed Peppers positively pop, both in flavor and on the plate.

Side Dishes

Chicken Stuffed Peppers are hearty enough to be served solo, but they also go beautifully with sides. Try a simple green salad, some warm pita bread, or a platter of marinated cucumbers. For a Mediterranean vibe, a side of hummus or roasted potatoes would be just the thing.

Creative Ways to Present

For a playful twist, serve Chicken Stuffed Peppers family-style straight from the baking dish, or as individual portions on rustic plates. You can even slice the peppers into thick rounds for a colorful party appetizer, with little bowls of yogurt sauce for dipping. They’re easily dressed up or down to fit any occasion.

Make Ahead and Storage

Storing Leftovers

Refrigerate any extra Chicken Stuffed Peppers in an airtight container. They’ll keep fresh for up to 4 days, and the flavors actually get even better overnight as everything soaks together.

Freezing

If you want to save a batch for later, Chicken Stuffed Peppers freeze surprisingly well. Cool them completely, wrap each pepper half securely (either in foil or in a freezer container), and stash them away for up to 2 months. Let them thaw in the fridge before reheating for best texture.

Reheating

To reheat, place the peppers in a baking dish, cover with foil, and warm in a 350°F oven until heated through, about 20 minutes. The yogurt sauce is best served fresh, but if you have leftover sauce, spoon it on after the peppers are hot. They’ll be just as comforting and delicious the second time around.

FAQs

Can I use a different grain instead of bulgur wheat?

Absolutely! Quinoa, cooked brown rice, or even cauliflower rice for a grain-free option will soak up the flavors just as well. Adjust the cooking time as needed to make sure your chosen grain is tender before mixing in.

What if I don’t have Aleppo pepper?

If you can’t find Aleppo pepper, substitute with a mix of sweet paprika and a touch of cayenne or red pepper flakes. It brings the mild smokiness and gentle heat that Aleppo pepper adds.

How can I make this recipe dairy-free?

Swap the Greek yogurt in the sauce for your favorite dairy-free yogurt (plain and unsweetened works best). The dish itself is naturally dairy-free, so just adjust the sauce as needed.

Can I use ground turkey or beef instead of chicken?

Definitely! Ground turkey works especially well if you like a leaner filling, while beef will give the dish a heartier, more classic stuffing flavor. Adjust seasoning to your liking if you switch proteins.

Are Chicken Stuffed Peppers spicy?

The Aleppo pepper provides only a mild, fruity heat, so the dish isn’t generally spicy. If you like things zippier, add a pinch more Aleppo or a dash of cayenne. For a milder version, decrease the Aleppo pepper as needed.

Final Thoughts

I hope you’ll give Chicken Stuffed Peppers a try soon—they’re colorful, comforting, and bursting with flavor in every bite. Whether for weeknight dinners or special gatherings, this recipe never fails to impress. Enjoy every delicious forkful!

Chicken Stuffed Peppers Recipe

★★★★★

4.9 from 20 reviews

Author: anna
Total Time: 1 hour 10 minutes
Yield: Serves 4
Diet: Gluten Free

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Description

These Chicken Stuffed Peppers are filled with a flavorful mixture of ground chicken, bulgur wheat, and aromatic spices, then baked to perfection. Served with a creamy garlic yogurt sauce, these peppers are a delicious and satisfying meal.

Instructions

Preheat the oven: Place the rack in the middle of the oven and preheat to 400°F. Slice the bell peppers in half, remove seeds, and place in a baking dish.
Cook the bulgur: Boil water, add bulgur, cover, and cook for 12 minutes. Set aside.
Make the filling: In a skillet, sauté onion and garlic. Add ground chicken, spices, tomatoes, cooked bulgur, spinach, parsley, and mint. Cook until most moisture evaporates.
Stuff the peppers: Fill each pepper half with the mixture. Bake for 35 minutes.
Make the sauce: Mix yogurt, minced garlic, olive oil, lemon zest, salt, Aleppo pepper, and mint.
Serve: Top baked peppers with yogurt sauce and enjoy!

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Baking
Cuisine: Mediterranean