Chicken Stuffed Peppers

This chicken stuffed pepper recipe takes the spices from chicken shawarma and kofta and then marries them with ground chicken, bulgur wheat, and diced tomatoes. Baked to perfection in sweet bell peppers then finished with a creamy yogurt sauce for the win. 

Inspired by two of my favorites Chicken Shawarma and Kofta, I gave ground chicken an upgrade and created this healthy Chicken Stuffed Pepper recipe with a creamy Greek Yogurt Sauce. 

At first glance, the ingredient list might appear long, but it’s mostly spices and comes together quickly. I seasoned ground chicken with Aleppo pepper, cumin, coriander, sumac, and nutmeg then added whole wheat bulgur, canned tomatoes, and fresh herbs. Once the filling was made, I stuffed colorful bell peppers and baked for about 30 minutes. 

A lemony Greek yogurt sauce is the finishing touch of this healthy stuffed pepper recipe and offers the additional benefits of protein and probiotics from Greek yogurt. It is creamy and tangy, with a hint of heat from the Aleppo pepper and a vibrant freshness from the mint. 

The best part is these ground chicken stuffed peppers reheat like a dream. Make them ahead of time for busy weeks, pack them for lunches, or send them to a friend who needs a little pick me up. Remember, the Mediterranean Diet is as much about community and connection as it is about eating healthy whole foods. 

Table of Contents

1. Ingredients for Chicken Stuffed Peppers 
1. For the Stuffed Peppers
2. For the Yogurt Sauce
2. What is Aleppo Pepper? 
3. How to Make Chicken Stuffed Peppers 
4. What to Serve With Chicken Stuffed Peppers 
5. More Stuffed Pepper Recipes 
6. Chicken Stuffed Peppers Recipe

Ingredients for Chicken Stuffed Peppers 

For the Stuffed Peppers

• Bell Peppers of any color are the stars of our show. I prefer red, orange or yellow in this recipe because they are sweeter than green peppers, but really any will work. Their vibrant hues not only add visual appeal but also bring a delightful sweetness that complements the savory stuffing.
• Fine Bulgur Wheat contributes a pleasant, slightly nutty flavor and light, fluffy texture while offering a whole-grain, nutrient-rich component. If you are gluten-free go ahead and swap in rice or quinoa.
• Extra Virgin Olive Oil imparts a rich, fruity note.
• Yellow Onion and Garlic form the aromatic base, adding depth and warmth.
• Ground Chicken brings in protein-packed, lean goodness that's succulent and satisfying and it absorbs the flavors from the spices well.
• Kosher Salt, the great flavor enhancer, is crucial for bringing all these diverse elements together.
• Spices like Aleppo Pepper, Coriander, Cumin, Sweet Paprika, Sumac, and Nutmeg are the soul of this recipe. They add heat, sweetness, smokiness, and earthy tones, taking the stuffed peppers from good to extraordinary. If you need to stock up on spices head over to our shop and create your own spice bundle. We will ship them right to your door!
• Canned Diced Tomatoes add moisture, tanginess, and a touch of sweetness, enriching the overall flavor profile.
• Baby Spinach and Fresh Parsley and Mint bring a burst of freshness and color, adding a vibrant contrast to the warm, spiced stuffing.

For the Yogurt Sauce

• Greek Yogurt forms the creamy, tangy base of the sauce, balancing the heat of the peppers.
• Garlic and Lemon add zest and zing, while Olive Oil brings a touch of richness.
• A sprinkle of Salt and Aleppo Pepper add depth and a mild heat.
• Lastly, a hint of optional Mint adds a refreshing twist making this sauce the perfect accompaniment.

What is Aleppo Pepper? 

Aleppo Pepper, named after the city in Syria, is a vibrant spice cherished in Middle Eastern and Mediterranean cuisine. If you've been around this site much you'll notice we use it a lot and we sell it in our shop because it's not the easiest to find at your local supermarket, but it gets plenty of use.  

It adds a moderate level of heat to recipes, less than cayenne but more than paprika, and is celebrated for its unique, slightly sweet, and fruity flavor with a hint of smokiness. Look for deeply red, sun-dried Aleppo flakes with a heady aroma, indicating top quality and freshness.

This is a workhorse in my kitchen. I love how nuanced the spice is. Not burn your mouth heat, but warm like a cozy blanket. I use it in this chicken stuffed pepper recipe, 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 Butternut Squash and Farro Salad recipe, and in the summer when my garden is bursting with juicy, ripe tomatoes, I slice them up, crumble some feta cheese over the top, drizzle with some good olive oil and sprinkle them with Aleppo pepper. 

If you’ve been on the fence, and you want to try it you can find Aleppo Pepper in our shop or try out a variety of peppers by picking up our Pepper Spice Bundle.

• READ MORE: What is Aleppo Pepper?

How to Make Chicken Stuffed Peppers 

This healthy stuffed pepper recipe couldn’t be easier to make. Make the filling, stuff the peppers, and bake!

• Preheat the oven: Place the rack in the middle of the oven and preheat the oven to 400°F. Set out a large casserole dish or a 9x13 baking dish. Slice the bell peppers in half through the stem end. Remove the seeds and ribs, but keep the stem. Place in the baking dish, cut side up.
• Cook the bulgur: In a medium saucepan set over medium-high heat add 1 ¼ cups of water. Bring to a boil, then stir in ½ cup bulgur wheat. Reduce the heat to medium-low, cover the pan, and cook until tender, about 12 minutes. Remove from heat and set aside.
• Make the filling: In a large skillet set over medium heat, add 2 tablespoons olive oil. Once it begins to shimmer, add 1 medium diced onion and 4 cloves of minced garlic. Saute for about 5 minutes. Add 1 pound of ground chicken, breaking it up as you cook. Add the ¾ teaspoon kosher salt, 1 ½ teaspoons Aleppo pepper, 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon sweet paprika, ½ teaspoon sumac, and ½ teaspoon nutmeg. Continue breaking up the chicken and stirring to combine everything together as it cooks. When the chicken is almost done cooking, about 6 minutes, stir in the canned tomatoes (juice and all) cooked bulgur, 4 ounces baby spinach, ½ cup parsley, and ¼ cup fresh mint. Stir together and cook for another 5 to 8 minutes just to let most of the moisture evaporate. You still want the filling to have some moisture, you just don’t want it to be soupy.
• Stuff the peppers: Spoon the filling into each pepper half until it is heaping. Place the baking dish in the oven, uncovered, and bake for 35 minutes, until the peppers are tender, but still have structure. 
• Make the yogurt sauce: In a small bowl, add ¾ cup yogurt. Finely, mince the 1 large clove garlic, then using the flat side of your knife drag it across the garlic multiple times until it becomes a paste. Add it to the bowl with the yogurt. Stir in 1 tablespoon, olive oil, lemon zest, ½ teaspoon kosher salt, ¼ teaspoon Aleppo pepper, and 3 tablespoons chopped mint (if using). Make sure all the ingredients are well combined and set aside to let the flavors get to know one another. 
• Serve: Remove the peppers from the oven and serve with the sauce. 

What to Serve With Chicken Stuffed Peppers 

The beauty of stuffed bell peppers is that they are a meal all in one, but if you have a healthy appetite (I’m the mother of a teenage son, I had no idea how much they could eat!) or if you’re serving a crowd salad makes a great side to ground chicken stuffed peppers. Here are a few of my favorites:

• Greek Salad 
• Lemon Parmesan Lettuce Salad 
• Balela Salad 
• Shopska Salad

More Stuffed Pepper Recipes 

Entree

Italian Stuffed Peppers

Mediterranean Diet Recipes

Easy Breakfast Stuffed Peppers

Vegetarian

Vegetarian Stuffed Peppers with Basil Vinaigrette

Greek

Stuffed Peppers, Greek Style (Video & Tutorial)