These stuffed chime peppers are merry, tasty, and bravo. The filling is a combo of chicken, garlic, onions, and splendid, new spices — a riff on Middle Eastern kofta. Pop them into the broiler to prepare, at that point present with a minty yogurt sauce as an afterthought.

Serving any kind of food in its own special palatable vessel consistently feels somewhat celebratory to me. Winter squash loaded up with wild rice and hotdog, shellfishes on the half shell loaded down with breadcrumbs, coat potatoes with scallions and cheddar, and these ringer peppers.

These Kofta-Style Stuffed Bell Peppers are made with ground chicken, bulgur, piles of spices and flavors. They have only a trace of warmth, and accompany a tart yogurt sauce to spoon as an afterthought.

The way that they happen to be solid (and simple to make) is the what tops off an already good thing.


The motivation for these peppers is kofta, spiced ground meat that appears in the cooking styles of the Middle East, Central Asia, and pockets of the Mediterranean.

The particular fixings and flavors in kofta differ by district, yet what stands apart is flavor. What’s more, heaps of it.

In Afghanistan, for instance, you may discover kofta made with green onions, cilantro, and coriander. In Iran, you’ll discover huge kofta meatballs with hamburger, dill, and fava beans. Also, in Greece, ground sheep may be on the menu, with a yogurt sauce to go with it.

Kofta comes as patties, meatballs in a scope of sizes, and kebabs, where the meat is conformed to long sticks before being barbecued.


The flavor blend in this particular blend is a scrumptious one, however don’t hesitate to make a few trades if need be.

             Substitute ground sheep for all or a large portion of the measure of chicken, and you’ll get scrumptious outcomes. Likewise with meat, pork, buffalo, or turkey.

             When it comes to yogurt, the main trade I suggest is utilizing ordinary as opposed to Greek yogurt, if that is the thing that you have close by.

             I wouldn’t utilize either acrid cream or labneh for this formula. Labneh is stressed yogurt, and it’s too thick to even think about making a sauce for this formula, so I’d suggest sparing your labneh for one more day.

Concerning the flavors, tinker away.

             Bump up the bean stew chips by 1/4 teaspoon or more.

             Scale the measure of garlic up or down contingent upon your partiality for it, however I wouldn’t forget about it by and large.

             Adjust the measure of mint or cilantro relying upon your own inclination.


             To make it vegan: Use a veggie lover ground meat substitute, for example, Beyond Meat instead of ground chicken.

             To make it without gluten: Use around 1/3 cups cooked quinoa rather than the bulgur, and you’ll be a great idea to go.


I tried a few methodologies in building up this formula and found the best outcomes by cooking the chicken on the oven before stuffing the peppers. At that point, it’s simply an issue of filling crude chime peppers and getting them into the stove to cook until delicate, which takes around 30 to 35 minutes.


These ringer peppers function admirably gathered and cooked across the board singular motion. All things considered, this is an incredible make-ahead formula, as well:

1.            Prepare the chicken blend; fill the peppers; mastermind in the preparing dish

2.            Cover firmly with saran wrap, and store in the cooler as long as a day early.

3.            Remove the plastic and move directly from ice chest to stove, and prepare as coordinated.

The most effective method to SERVE STUFFED PEPPERS

There are bunches of approaches to appreciate these peppers. Here are a few choices:

For a straightforward family supper, fill in as a fundamental course with a basic green serving of mixed greens and a side of warm pita, lavash, or dried up bread.

Serve them as a feature of a greater smorgasbord for bigger social occasions. Consider picking dishes with integral flavors from the Mediterranean or Middle East, for example, a tomato and feta serving of mixed greens, baba ganoush, minimal flame broiled sheep cleaves, or a liberal mezze platter.

Twofold the formula and carry it to your next potluck.

The most effective method to STORE AND REHEAT STUFFED PEPPERS

These stuffed peppers are incredible a day or two after they’re made. Spread any peppers you don’t eat with cling wrap, and store them in the fridge.

Warm in a 350°F broiler until warmed through, or on high in the microwave for a moment or two.

Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce Recipe


             1/2 cup entire grain bulgur

             1 tablespoon extra-virgin olive oil

             1 medium slashed yellow onion

             4 enormous cloves garlic, minced

             2 teaspoons ground cumin

             1 teaspoon ground coriander

             3/4 teaspoon red bean stew chips

             1 1/2 teaspoons fit salt

             1 pound ground chicken

             2 medium diced tomatoes (or one 15-oz can diced tomatoes, depleted well)

             1/2 cup slashed new cilantro

             1/2 cup slashed new mint

             6 medium red, yellow, or green ringer peppers


1 Preheat grill to 400°F.

2 Cook the bulgur: In a medium container bring 1/4 cups water to an air pocket. Incorporate the bulgur and blend. Diminishing the glow to medium low so it stews. Spread the dish and cook until sensitive, around 12 minutes. Put in a sheltered spot.

3 Make the filling: In a colossal skillet set over medium-high warmth incorporate the olive oil. At the point when the oil shimmers, incorporate the onion and garlic and sauté until sensitive, around 5 minutes.

Incorporate the cumin, coriander, stew pieces, salt, chicken, and tomatoes. Cook just until the chicken is done, isolating it like taco meat, around 7 minutes. Blend in the cilantro, mint, and cooked bulgur. Dispose of from heat.

4 Prepare the peppers: Cut the tops off the ring peppers and pull out the seeds and layers. Set the peppers upstanding in a warming skillet adequately colossal to oblige them.

Hole the filling among the peppers. Set the tops on the peppers. Warmth until the peppers are sensitive and barely shriveled, yet simultaneously firm, 30 to 35 minutes.

5 Make the yogurt sauce: In a little bowl, combine yogurt, olive oil, lemon squeeze, mint, and authentic salt.

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