Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce

 

PREP TIME35 mins

COOK TIME35 mins

TOTAL TIME70 mins

SERVINGS6 stuffed peppers
Ingredients :

• 1/2 cup whole-grain bulgur
• 1 tablespoon extra-virgin olive oil
• 1 medium chopped yellow onion
• 4 massive cloves garlic, minced
• 2 teaspoons floor cumin
• 1 teaspoon floor coriander
• 3/4 teaspoon crimson chili flakes
• 1 half teaspoons kosher salt
• 1 pound floor chicken
• 2 medium diced tomatoes (or one 15-oz can diced tomatoes, drained well)
• 1/2 cup chopped sparkling cilantro
• 1/2 cup chopped sparkling mint
• 6 medium red, yellow, or inexperienced bell peppers
• For the yogurt sauce:
• 1 half of cups non- or low-fat simple Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 1 half tablespoons clean lemon juice, from 1 lemon
• 1/4 cup finely chopped clean mint
• 3/4 teaspoon kosher salt

Method :

Preheat oven to 400°F
Cook the bulgur 

In a medium saucepan convey 1 1/4 cups water to a boil. Add the bulgur and stir. Reduce the warmth to medium low so it simmers. Cover the pan and prepare dinner till tender, about 12 minutes. Set aside.

Make the filling

In a giant skillet set over medium-high warmness add the olive oil. Once the oil shimmers, add the onion and garlic and sauté till tender, about 5 minutes.

Add the cumin, coriander, chili flakes, salt, chicken, and tomatoes. Cook simply till the hen is done, breaking it up like taco meat, about 7 minutes. Stir in the cilantro, mint, and cooked bulgur. Remove from heat.

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 massive ample to accommodate them.

Divide the filling amongst the peppers. Set the tops on the peppers. Bake till the peppers are smooth and barely shriveled, however nonetheless firm, 30 to 35 minutes.

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

Serve

Serve peppers warm with yogurt sauce on the side.