Chicken Stuffed Peppers


Step into a world of gastronomic joy with our delectable creation, the Chicken Stuffed Peppers, which combines the vibrancy of bell peppers with the succulence of succulent chicken to create a perfect symphony of flavors and textures. As you begin on this culinary trip, we’ll delve into the art of preparation, learning about the nuances of seasoning, stuffing, and roasting that transform ordinary materials into masterpieces that tickle the taste buds and warm the spirit. Whether you’re a seasoned home chef or a culinary novice, this dish guarantees not only a meal but also an experience that transforms cooking into a gourmet celebration.


  1. 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)
  2. Bell Peppers:
    • 6 large bell peppers (assorted colors)
    • Olive oil for brushing
  3. Toppings:
    • Sour cream
    • Salsa or pico de gallo
    • Avocado slices
    • Fresh cilantro or parsley for garnish


Chicken Stuffed Peppers

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 new twist and created this recipe for Chicken Stuffed Peppers with a beautifully creamy Greek yogurt sauce.

The list of ingredients may appear to be vast at first glance; however, the majority of the ingredients are spices, and the dish may be prepared quickly. After seasoning the ground chicken with Aleppo pepper, cumin, coriander, sumac, and nutmeg, I mixed in whole wheat bulgur, canned tomatoes, and fresh herbs. After preparing the filling, I placed it inside the multicolored bell peppers and cooked them for about half an hour.

This healthful stuffed pepper recipe is finished with a lemon-flavored Greek yogurt sauce. This sauce also includes the protein and probiotics found in Greek yogurt. With a hint of spiciness from the Aleppo pepper and a burst of freshness from the mint, it is the ideal blend of creamy and tart flavors.

One of the most appealing aspects of these ground chicken-stuffed peppers is how well they reheat. Preparing them ahead of time for busy weeks, packing them for lunches, or sending them to a friend who needs a little boost are all excellent ways to use them. It is critical to remember that the Mediterranean Diet is about more than just eating healthful whole foods; it also emphasizes the value of community and connection.

The Yogurt Sauce is based on Greek yogurt, which is creamy and sour and helps to offset the heat from the peppers.
Lemon and garlic both have a zesty and zingy flavor, while olive oil lends a bit of richness to the dish.
A sprinkling of salt and Aleppo pepper adds subtle spice and dimension to the dish.
Last but not least, a dash of mint, which is entirely optional, adds a refreshing edge to this sauce, making it a great accompaniment.

Aleppo Pepper is what exactly?


Aleppo Pepper is a vibrant pepper that is often used in Middle Eastern and Mediterranean cuisines. It was named for the city in Syria where it was first discovered. If you’ve spent a lot of time on this page, you’ll notice that we use it a lot, and we sell it in our shop not only because it’s not easy to find at your local grocery store, but also because it’s used regularly.

It adds a moderate amount of heat to foods, less than cayenne but more than paprika, and is known for its distinct flavor, which is slightly sweet, fruity, and smokey with a hint of sweetness. Find sun-dried Aleppo flakes with a robust scent and a deep red color. This is an indication of superior quality and freshness.

When it comes to my kitchen, this is a powerhouse. I enjoy how mild the spiciness is. Not so hot that it burns your mouth, but warms up like a cozy blanket. Not only do I use it in this recipe for chicken stuffed peppers, but I also sprinkle it over my eggs in the morning and mix it into soups.

In the fall, I used Aleppo pepper to lend some warmth to this Butternut Squash and Farro Salad recipe. In the summer, when my garden is overflowing with juicy, ripe tomatoes, I slice them up, crumble some feta cheese on top, spray some nice olive oil over them, and sprinkle with Aleppo pepper. My garden is brimming with tomatoes.

If you’ve been thinking about tasting it and are interested, you can find Aleppo Pepper in our shop. Alternatively, you can sample a variety of peppers by purchasing our Pepper Spice Bundle.

A step-by-step method for stuffing peppers with chicken.
This is the most straightforward recipe for healthy stuffed peppers you’ll find. Once you’ve prepared the filling, bake the peppers.

To begin, set the rack in the center of the oven and preheat to 400 degrees Fahrenheit. Prepare a big casserole or baking dish that measures 9 by 13 inches. Cut through the stem end of the bell peppers to divide them in half. It is critical to keep the stem, but remove the seeds and ribs. Place in the baking dish, cut side facing up.

To prepare the bulgur, add one and a half cups of water to a medium pot over medium-high heat. Bring the mixture to a boil, then add half a cup bulgur wheat. Reduce the heat to medium-low, cover the pan, and cook the food until soft, which should take around 12 minutes. Remove the pan from 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.

Add two teaspoons olive oil to a large skillet over medium heat. Once it begins to shimmer, add one medium-sized chopped onion and four minced garlic cloves. Sauté for around five minutes. One pound of ground chicken should be added, broken up as it cooks. Add the following ingredients to the mixture: Combine ½ teaspoon kosher salt, 1 ½ teaspoons Aleppo pepper, 1 tsp cumin, 1 tsp coriander, ½ teaspoon sweet paprika, ½ teaspoon sumac, and ½ teaspoon nutmeg. Continue to break up and combine the chicken to ensure that everything is equally distributed while it cooks.

Cook the chicken for about six minutes, then add the canned tomatoes and liquid, cooked bulgur, four ounces of baby spinach, half a cup of parsley, and half a cup of fresh mint. After combining everything together, simmer for another five to eight minutes to allow the majority of the liquid to evaporate. Even while you want some moisture in the filling, it shouldn’t be so watery that it gets soupy.

Spoon the contents into each side of the peppers until they are completely filled. After placing the baking dish in the oven, leave it uncovered and bake for 35 minutes, or until the peppers are tender but still have some structure.

To make the yogurt sauce, add half a cup of yogurt in a small bowl. To make a paste, chop one large clove of garlic into very small pieces and drag the flat side of your knife across the garlic many times until it achieves the appropriate consistency. Include it in the dish with the yogurt. To make the combination, whisk together one tablespoon olive oil, lemon zest, half a teaspoon kosher salt, half a teaspoon Aleppo pepper, and three tablespoons chopped mint, if using it. After ensuring that all of the ingredients have been completely combined, set the mixture aside so that the flavors may get to know each other.


  1. What are chicken stuffed peppers? Chicken stuffed peppers are a delicious dish where bell peppers are filled with a savory mixture of cooked chicken, rice, vegetables, and seasonings. They are typically baked until the peppers are tender and the filling is heated through, resulting in a flavorful and satisfying meal.
  2. How do you make chicken stuffed peppers? To make chicken stuffed peppers, you’ll start by preparing the filling, which usually involves cooking diced chicken, rice, onions, garlic, and other vegetables in a skillet with seasonings like salt, pepper, and herbs. Once the filling is ready, you’ll cut the tops off the bell peppers, remove the seeds and membranes, and stuff them with the chicken and rice mixture. The stuffed peppers are then placed in a baking dish, covered with foil, and baked until the peppers are tender and the filling is thoroughly cooked.
  3. What variations can be made to chicken stuffed peppers? There are many variations of chicken stuffed peppers to suit different tastes and dietary preferences. You can experiment with different types of rice or grains, such as quinoa or couscous, and add ingredients like cheese, beans, corn, or diced tomatoes to the filling for added flavor and texture. Additionally, you can adjust the seasonings and spices to customize the dish to your liking.
  4. Can chicken stuffed peppers be made ahead of time? Yes, chicken stuffed peppers can be assembled ahead of time and stored in the refrigerator until ready to bake. You can prepare the filling and stuff the peppers, then cover the baking dish with foil and refrigerate for up to one day. When you’re ready to serve, simply bake the stuffed peppers according to the recipe instructions, adding a few extra minutes to the baking time if necessary since they will be starting from a cold temperature.
  5. What are some serving suggestions for chicken stuffed peppers? Chicken stuffed peppers can be served as a standalone meal or paired with a side salad or steamed vegetables for a complete dinner. They also make a great appetizer or party dish when served in smaller portions. Garnish with fresh herbs, such as parsley or cilantro, and serve with a dollop of sour cream or a drizzle of salsa for added flavor.


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