These vibrant stuffed peppers combine the aromatic spices of traditional chicken shawarma with tender bell peppers and fragrant rice, creating a healthy, colorful meal that brings Middle Eastern flavors to a classic comfort food format.
Recipe Details
Ingredients
- 6 large large bell peppers, tops cut and seeds removed
- 680g boneless, skinless chicken thighs, diced
- 45ml extra virgin olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 200g basmati rice, rinsed
- 480ml chicken broth
- 10ml ground cumin
- 5ml ground coriander
- 10ml sweet paprika
- 5ml ground turmeric
- 2.5ml ground cinnamon
- 2.5ml ground allspice
- 1.25ml cayenne pepper
- 10ml kosher salt
- 5ml freshly ground black pepper
- 30ml fresh lemon juice
- 400g can diced tomatoes, drained
- 60ml fresh parsley, chopped
- 30ml fresh mint, chopped
- 60g pine nuts, toasted
- 115g feta cheese, crumbled
- 115g mozzarella cheese, shredded
- 120ml Greek yogurt for serving
- 1 medium cucumber, diced
- 30ml tahini
Instructions
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Preheat oven to 190°C (375°F). Cut tops off 6 large large bell peppers and remove seeds and membranes. If needed, trim the bottom slightly so peppers stand upright. Set aside.
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Heat 45ml extra virgin olive oil in a large skillet over medium-high heat. Add 680g boneless and cook for 6-8 minutes until browned and cooked through. Remove chicken and set aside.
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In the same skillet, add 1 large yellow onion and cook for 5 minutes until softened. Add 4 cloves garlic, 10ml ground cumin, 5ml ground coriander, 10ml sweet paprika, 5ml ground turmeric, 2.5ml ground cinnamon, 2.5ml ground allspice, 1.25ml cayenne pepper, 10ml kosher salt, and 5ml freshly ground black pepper. Cook for 1 minute until fragrant.
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Add 200g basmati rice and stir to coat with spices. Pour in 480ml chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
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Remove from heat and let stand 5 minutes. Fluff rice with a fork and stir in cooked chicken, 30ml fresh lemon juice, 400g can diced tomatoes, 60ml fresh parsley, 30ml fresh mint, 60g pine nuts, and 115g feta cheese.
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Arrange 6 large large bell peppers in a baking dish and fill each with the chicken-rice mixture, mounding slightly. Top with 115g mozzarella cheese.
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Cover with foil and bake for 25 minutes. Remove foil and bake 10-15 minutes more until peppers are tender and cheese is golden.
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Meanwhile, make a quick sauce by mixing 120ml Greek yogurt for serving, 1 medium cucumber, 30ml tahini, and a pinch of salt.
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Let peppers rest for 5 minutes before serving. Serve with yogurt-cucumber sauce on the side.
Tips
Pepper Selection: Choose peppers that are roughly the same size and can stand upright. Red, yellow, or orange peppers are sweeter than green and work beautifully here.
Chicken Choice: Thighs stay more tender and flavorful than breasts. Cut into small, uniform pieces for even cooking and easy eating.
Spice Blooming: Cooking the spices with the aromatics releases their essential oils and deepens the flavors - don't skip this step.
Rice Cooking: The rice should be just tender, not mushy, as it will continue cooking in the oven. If it seems dry, add a splash more broth.
Make-Ahead: The filling can be prepared a day ahead and refrigerated. Stuff peppers and bake when ready to serve, adding 10 minutes to cooking time if cold.
Pepper Prep: If peppers don't stand well, slice a tiny bit off the bottom, being careful not to create a hole.
Serving Temperature: Let peppers rest briefly after baking - they'll be very hot inside. The flavors also develop better at serving temperature.
Leftover Magic: Leftover filling makes an excellent grain bowl served over additional rice or quinoa with fresh vegetables.