Grilled Stuffed Peppers with Spiced Chicken and Freekeh

Grilled peppers stuffed with a sweet, smoky mixture of nutty freekeh, spiced chicken, dried fruits, crunchy almonds, and a layer of melty mozzarella make for a hearty main course, no need to turn on the oven! 

Stuffing vegetables has long been a cherished tradition in the history of Mediterranean food, and these Grilled Stuffed Peppers are a summer-ready option you can make outside!

I’m always on the lookout at the farmers market for plump, vibrant peppers to stuff with whatever grains or proteins I have on hand. Colorful bell peppers cradle a hearty, savory-sweet filling made with lean ground chicken, nutty freekeh, warm Mediterranean spices, toasted almonds, and bits of dried fruit.

A little cheese melts over the peppers on the grill, creating a melty, bubbly crust, while the open flame adds irresistible smoky flavor and a hint of char. The result? A nourishing main dish you can prep ahead of time and grill when you’re ready to serve.

Table of Contents

1. What is in Grilled Stuffed Peppers? 
2. Ingredient Spotlight
3. How to Make Grilled Stuffed Peppers
4. Make it Your Own
5. What to Serve with Grilled Stuffed Peppers
6. More Stuffed Pepper Recipes
7. Grilled Stuffed Peppers Recipe

What is in Grilled Stuffed Peppers? 

This list may appear extensive, but it mainly consists of spices. Don’t leave any out—this is where the flavor comes from.

• Extra virgin olive oil is used to sautée the onion, garlic, and chicken. Always choose a good–quality extra virgin olive oil for optimum flavor. 
• Onion and garlic cook down into a sweet aromatic base note for the filling. 
• Ground chicken adds protein to make this stuffed pepper recipe a complete meal. If you have a choice, opt for ground dark meat chicken. It contains slightly more fat, which enhances the flavor and stays the peppers juicier as cook. Feel free to substitute ground turkey. 
• Salt: It’s important to season the filling to ensure a finished dish with enhanced flavors. 
• Sugar: Just a bit of sugar helps balance the spices in the filling. 
• Spices: Ground cumin adds a complex citrusy, savory flavor. Ground cinnamon adds a sweet note that complements the freekeh and chicken. Ground cloves are warm and aromatic, and sweet paprika adds lots of color and a touch of warmth without the heat. Freshly ground black pepper adds earthiness and warmth.
• Freekeh is a smoked grain that adds substance and a mild smoky flavor to the filling. You can also substitute cooked brown rice,  barley, farro, or any other cooked whole grain of your choice.
• Slivered toasted almonds add a nutty flavor and a great crunch. You could substitute with toasted pine nuts or cashews (or a combination). 
• Dried fruit: A combination of chopped dried apricots and either currants adds a pleasant sweetness and a chewy texture contrast to the filling. If you can’t find currants, feel free to substitute raisins. 
• Parsley: Chopped Italian parsley, both mixed into the filling and sprinkled on top of the finished dish adds a pop of green color and freshness.
• Parmesan cheese adds a savory, nutty flavor that complements the sweet elements of the dish. Feel free to add more if you like. 
• Bell peppers are the star! I like using red and yellow bell peppers in this stuffed pepper recipe because they have a sweet flavor. Using green peppers yields a more savory result. Use any color you like.
• Mozzarella cheese melts nicely in the heat of the grill, securing the pepper filling under a rich, creamy, blanket. It’s the perfect finishing touch for these peppers. You can use any melting cheese you like. 
• Lemon added just before serving adds freshness and helps bring together all the flavors. 

Ingredient Spotlight

Freekeh (pronounced free-kah) is an ancient grain that’s been a Mediterranean pantry staple for centuries! It’s green wheat that’s harvested early, then roasted over open fires, and cracked. Once simmered, it has a smoky, nutty flavor and pleasantly chewy texture.

For these stuffed peppers, you’ll need about 1/2 cup of dry freekeh. Once cooked, that’ll make about 1 1/2 cups. I generally like to cook it in larger batches. It’s perfect as the base for an herby grain salad or for adding to chicken soup. 

• READ MORE: Why You Should Eat Whole Grains
• TRY IT: Freekeh from Turkey

How to Make Grilled Stuffed Peppers

This recipe consists of two essential steps: preparing the filling and grilling the final dish to perfection. Here’s a detailed guide on how to create this delicious meal.

• Cook the freekeh: Add 1/2 cup freekeh to a fine mesh sieve and rinse under cold water. Transfer to a medium-sized saucepan. Add 1 1/4 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover the saucepan, and let it simmer for 20 to 30 minutes, or until soft but still slightly chewy. Once cooked, drain any excess liquid and set the freekeh aside to cool.
• Sauté the Aromatics: Heat 1/3 cup extra virgin olive oil over medium heat in a wide, heavy-bottomed skillet. Add 2 cups finely diced onion (1 large) onion and 2 minced garlic cloves to the pan, and cook, stirring often until soft, translucent, and aromatic, about 8 to 10 minutes. 
• Cook the Chicken: Add 1 pound (450g) ground chicken to the pan and break it apart as it cooks. Let it cook for about 10 minutes, stirring occasionally, until the chicken is no longer pink.
• Season the Chicken: Season the chicken mixture generously with salt, then add 1 teaspoon sugar, 1 teaspoon freshly ground black pepper, 1 1/4 teaspoons ground cumin, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, and 1 teaspoon sweet paprika. Mix thoroughly to ensure that the spices coat the chicken evenly. Allow it to cook until aromatic for another 5 minutes, or until the chicken is fully cooked. It will be a relatively dry mixture. 
• Combine the filling: Remove the skillet from the heat and add 1 1/2 cups cooked freekeh or brown rice, 1/2 cup slivered toasted almonds, 1/2 cup chopped dried apricots, 1/4 cup currants or raisins, 1/4 cup finely chopped parsley, and 1/2 cup grated Parmesan cheese. Mix well to combine. Taste the filling and adjust the seasoning with more salt as needed.
• Stuff the peppers: Halve lengthwise and seed 2 red and 2 yellow bell peppers. Using a spoon, carefully pack the filling into each pepper half, pressing down gently to maximize the filling inside each one. 
• Get ready to grill. Light coals or preheat the outdoor grill to medium-high heat. Bank coals or configure burners to have cooking zones for both direct and indirect heat. 
• Grill the peppers. Place peppers onto the hot grill grates over direct heat. Grill until the skins of the peppers are beginning to pick up color and blacken in spots, 3 to 5 minutes. As they are ready, transfer them to the area of the grill for indirect cooking. Once all peppers are ready, close the grill and continue to cook until the peppers have softened and absorbed the smoky flavors and the filling on top appears somewhat toasted, about 10 to 15 minutes more. 
• Finish and serve: Sprinkle 1 1/2 cups grated mozzarella cheese over the peppers. Close the grill and cook until the cheese has melted, about 5 more minutes. Use a spatula and tongs together to transfer the peppers to a serving dish so as not to squeeze the filling out with tongs alone. Garnish peppers with a drizzle of lemon juice and sprinkle with more chopped parsley. 

Make it Your Own

This dish is highly versatile. Here are a few ideas to customize it and some tips for easy make-ahead preparation.

• Try a different fruit: Substitute dried cranberries for the apricots. 
• Make it vegetarian: To create a hearty vegetarian version, omit the chicken and either increase the quantity of the cooked freekeh or rice, or add a couple of cups of drained cooked lentils. Either one is a good option to contribute a satisfying chewiness that mimics the texture of meat.
• Try it with beef: If you prefer red meat, substitute a pound of ground beef for the chicken. 
• Spice it up: If you enjoy a bit of heat, use hot paprika in place of sweet or add some crushed red chili flakes along with the spices. Adjust the amount according to your liking.
• Make it ahead: This dish is perfect for meal prep. Prepare the filling and stuff the peppers, and keep them refrigerated until you’re ready to grill. 
• Make it mini: Consider using mini bell peppers for a delightful meze option. Stuff them with your filling and serve them as bite-sized appetizers, perfect for entertaining or as part of a larger spread. 

What to Serve with Grilled Stuffed Peppers

This dish offers a wonderful smoky and spiced flavor profile. Consider pairing it with a fresh Greek salad, loaded with crisp vegetables and tangy feta for a refreshing crunch.

For something lighter, try it with Maroulosalata (Greek Lettuce Salad), a refreshing Greek lettuce salad with herbs and a bright lemony dressing. 

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