Description
Experience the vibrant flavors of Chicken Kofta Stuffed Bell Peppers, where juicy chicken kofta meets aromatic rice and fresh herbs. This dish is a delightful celebration of comfort food that will transport you to sunny afternoons in the kitchen.
Ingredients
Scale
- 1 pound ground chicken
- 1 small onion, finely chopped (about ½ cup)
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg, beaten
- 2 tablespoons breadcrumbs
- 1 cup long-grain rice (e.g., basmati or jasmine)
- 2 cups chicken broth or water
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon turmeric (optional, for color)
- 2 tablespoons fresh herbs (e.g., parsley, cilantro, or mint), chopped
- 4 large bell peppers (any color)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Additional fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). This ensures that the peppers will roast perfectly, becoming tender yet holding their shape.
- In a large mixing bowl, combine the ground chicken, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, paprika, cinnamon, salt, black pepper, beaten egg, and breadcrumbs. Mix everything gently until just combined.
- Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. If the peppers fall over, slice a small amount off the bottom to create a flat base.
- Stuff each bell pepper generously with the chicken kofta mixture, pressing it down gently to pack it in.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the stuffed peppers and sear them for about 5 minutes, turning occasionally until they are golden brown on the outside.
- Once the peppers are browned, transfer them to a baking dish. In the same skillet, add the rice, chicken broth, salt, black pepper, and turmeric. Stir well and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
- Once the rice is cooked, remove it from the heat and fluff with a fork. Stir in the fresh herbs. Spoon the rice around the stuffed peppers in the baking dish.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes. The peppers should be tender when pierced with a fork.
- Remove the foil for the last 5 minutes of baking to allow the tops to brown slightly.
- Once done, remove from the oven and let the peppers cool for a few minutes. Garnish with additional fresh herbs before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Don't skip the searing step for added flavor. You can substitute ground chicken with turkey or lentils for a vegetarian option. For creamier rice, add butter or cream before serving.