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. 

An overhead photo of 8 cooked chicken stuffed peppers in a baking dish with a serving spoon. Surrounding this is the yogurt sauce in a bowl with a spoon, a small bowl of olive oil, and a cloth napkin.
Photo Credits: Katherine Irwin

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 including bell peppers, bulgur wheat, olive oil, onion, garlic, ground chicken, salt, aleppo pepper, coriander, cumin, sweet paprika, sumac, nutmeg, diced tomatoes, baby spinach, parsley, mint, greek yogurt, and lemon.

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.
A close up of 2 chicken stuffed peppers on a plate with a side of yogurt sauce and a fork. This is the bowl of yogurt sauce and a cloth napkin.

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.

A close up of 4 cooked chicken stuffed peppers in the baking dish with a serving spoon. Surrounding this is a bunch of mint, a bunch of parsley, yogurt sauce in a bowl, and a cloth napkin.

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.8 hallowed-out bell pepper halves in in a baking dish next to a bowl of spices, and a bowl of olive oil.
  • 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.The ingredients for the chicken stuffed pepper filling in a large pot with a wooden spoon, just after being mixed together. This is next to a few bunches of parsley and mint.
  • 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. An overhead photo of 8 uncooked chicken stuffed peppers in a baking dish next to a bunch of parsley.
  • 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. The ingredients for the yogurt sauce in a bowl with a spoon, just before being mixed together. This is surrounded by some mint and parsley, a zested lemon and a small bowl of olive oil.
  • Serve: Remove the peppers from the oven and serve with the sauce. An overhead photo of 8 cooked chicken stuffed peppers in a baking dish with a serving spoon. Surrounding this is a bunch of mint, a bunch of parsley, yogurt sauce in a bowl with a spoon, and a cloth napkin.

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:

More Stuffed Pepper Recipes 

4.80 from 10 votes

Chicken Stuffed Peppers

Summer Miller
An overhead photo of 8 cooked chicken stuffed peppers in a baking dish with a serving spoon. Surrounding this is the yogurt sauce in a bowl with a spoon, a small bowl of olive oil, and a cloth napkin.
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.
Prep – 30 minutes
Cook – 35 minutes
Total – 1 hour 5 minutes
Cuisine:
American/Mediterranean
Serves – 4
Course:
Entree

Ingredients
  

For the Stuffed Peppers

  • 4 large bell peppers (any color)
  • ½ cup fine bulgur wheat
  • 2 teaspoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 4 large garlic cloves, minced
  • 1 pound ground chicken
  • ¾ teaspoon kosher salt
  • 1 ½ 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
  • ½ cup chopped fresh parsley
  • ¼ cup chopped fresh mint

For the Yogurt Sauce

  • ¾ cup thick Greek yogurt
  • 1 large garlic clove
  • 1 tablespoon olive oil
  • 1 lemon, zested
  • ½ teaspoon salt
  • ¼ teaspoon Aleppo pepper
  • 3 tablespoons chopped mint (optional)

Instructions
 

  • 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 the 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 the olive oil. Once it begins to shimmer add the onion and garlic. Saute for about 5 minutes. Add the ground chicken, breaking it up as you cook. Add the salt, Aleppo pepper, cumin, coriander, sweet paprika, sumac, and 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, spinach, parsley, and 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 sauce: In a small bowl, add the yogurt. Finely mince the 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 the olive oil, lemon zest, salt, Aleppo pepper, and 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.

Notes

Nutrition

Calories: 366.1kcalCarbohydrates: 30.8gProtein: 29.5gFat: 15.7gSaturated Fat: 3.6gPolyunsaturated Fat: 2.6gMonounsaturated Fat: 8.2gTrans Fat: 0.1gCholesterol: 99.4mgSodium: 999.4mgPotassium: 1419.6mgFiber: 8.3gSugar: 8.1gVitamin A: 4174.6IUVitamin C: 128.8mgCalcium: 167.8mgIron: 4.6mg
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Summer Miller is an award-winning cookbook author, journalist, and an IACP finalist in essay writing and memoir. Her recipes, food writing, and editing chops span both print and digital media. You can find her work at Simply Recipes, Eating Well, Saveur, Bon Appétit, and the Kitchn among others. She is the Senior Executive Editor at The Mediterranean Dish.
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Comments

  1. 3 stars
    I really wanted to love these but they were just okay. The yogurt sauce was better than expected with really nice lemon flavor from the zest. But the stuffed peppers themselves were a bit bland to my taste, even using the mint. I did sub brown rice for the bulgar wheat. The dish was very pretty with multi colored peppers. I’ve thought about how I might turn the leftovers a bit more flavorful with a piccata sauce instead of the yogurt sauce. Probably won’t make again. But that’s okay—I’m usually 100% on every recipe I’ve tried here. It’s all personal taste!

    1. Thanks for your comment Beverly. Sorry this one wasn't your favorite. The yogurt sauce is a key piece of the recipe and adds a lot of oomph. Hopefully you can find another stuffed pepper recipe on that site you love a little more. We have tons of them!

  2. 5 stars
    This recipe is another keeper! I didn’t have wheat, so I used quinoa. I also didn’t have Aleppo pepper, so I substituted red pepper flakes, and I cut up 3 shallots in place of the yellow onion. The sauce paired perfectly. This meal was easy to make, looked lovely in the serving pan, was very tasty, and provided leftovers—it’s a winner!

  3. Can I use something besides the bulgar wheat? Don’t use it much so don’t want to purchase for just this recipe.

    1. Hi, Sheryl! I'm Summer and I work here at the Mediterranean Dish. I also wrote this recipe! You can swap in rice or quinoa if you'd rather. If you do decide to use bulgur wheat we have loads of recipes on this website that will put that bulgur wheat to good use! Just type bulgur in the search bar and I'm sure you will find something you like! Enjoy the peppers. They are a favorite at my house.

  4. 5 stars
    Hey Summer,

    This was a great dish. Flavor and texture was perfect. What Ellen said about the sauce is what I thought too. By itself, I wasn't a fan. However, it works perfectly with the peppers and filling. Good one!

    1. Hello! You can substitute the aleppo pepper with red pepper flakes, but you may want to use less as red pepper has more of a spicy kick. Enjoy!

    1. Hi, Mary-Jo. Yes... these can be frozen both before and after baking. The peppers will be a bit softer, but still delish!

  5. 5 stars
    I made this for dinner last night sooo good~ i thought my peppers were a little tough so i added some chicken broth to the bottom of the baking dish and put a piece of foil over the top (not sealed) to steam the peppers ~ perfect !

  6. 5 stars
    This recipe is a winner- easy to make, healthy, and fabulous flavors. I wasn’t impressed with the sauce which I sampled as I made it- not as appealing to me as tzatziki which I love- but it turned out to perfectly complement the peppers.