Name: Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: 1/2 cup whole-grain bulgur -; 1 tablespoon extra-virgin olive oil -; 1 medium chopped yellow onion -; 4 large cloves garlic, minced -; 2 teaspoons ground cumin -; 1 teaspoon ground coriander -; 3/4 teaspoon red chili flakes -; 1 1/2 teaspoons kosher salt -; 1 pound ground chicken -; 2 medium diced tomatoes (or one 15-oz can diced tomatoes, drained well) -; 1/2 cup chopped fresh cilantro -; 1/2 cup chopped fresh mint -; 6 medium red, yellow, or green bell peppers -; For the yogurt sauce: -; 1 1/2 cups non- or low-fat plain Greek yogurt -; 2 tablespoons extra-virgin olive oil -; 1 1/2 tablespoons fresh lemon juice, from 1 lemon -; 1/4 cup finely chopped fresh mint -; 3/4 teaspoon kosher salt -

Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce

1. 1/2 cup whole-grain bulgur -

2. 1 tablespoon extra-virgin olive oil -

3. 1 medium chopped yellow onion -

4. 4 large cloves garlic, minced -

5. 2 teaspoons ground cumin -

6. 1 teaspoon ground coriander -

7. 3/4 teaspoon red chili flakes -

8. 1 1/2 teaspoons kosher salt -

9. 1 pound ground chicken -

10. 2 medium diced tomatoes (or one 15-oz can diced tomatoes, drained well) -

11. 1/2 cup chopped fresh cilantro -

12. 1/2 cup chopped fresh mint -

13. 6 medium red, yellow, or green bell peppers -

14. For the yogurt sauce: -

15. 1 1/2 cups non- or low-fat plain Greek yogurt -

16. 2 tablespoons extra-virgin olive oil -

17. 1 1/2 tablespoons fresh lemon juice, from 1 lemon -

18. 1/4 cup finely chopped fresh mint -

19. 3/4 teaspoon kosher salt -

How to cook deliciously - Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce

1. Stage

Preheat oven to 400°F

2. Stage

Cook the bulgur In a medium saucepan bring 1 1/4 cups water to a boil. Add the bulgur and stir. Reduce the heat to medium low so it simmers. Cover the pan and cook until tender, about 12 minutes. Set aside.

3. Stage

Make the filling In a large skillet set over medium-high heat add the olive oil. Once the oil shimmers, add the onion and garlic and sauté until tender, about 5 minutes. Add the cumin, coriander, chili flakes, salt, chicken, and tomatoes. Cook just until the chicken is done, breaking it up like taco meat, about 7 minutes. Stir in the cilantro, mint, and cooked bulgur. Remove from heat.

4. Stage

Prepare the peppers Cut the tops off the bell peppers and pull out the seeds and membranes. Set the peppers upright in a baking pan large enough to accommodate them. Divide the filling among the peppers. Set the tops on the peppers. Bake until the peppers are tender and slightly shriveled, but still firm, 30 to 35 minutes.

5. Stage

Make the yogurt sauce In a small bowl, stir together yogurt, olive oil, lemon juice, mint, and kosher salt.

6. Stage

Serve Serve peppers warm with yogurt sauce on the side.