These packed bell peppers are joyful, tasty, and good for you. The filling is a combination of chicken, garlic, onions, and bright, fresh herbs– a riff on Middle Eastern kofta. Pop them into the oven to bake, then serve with a minty yogurt sauce on the side.
Photography Credit:
Alison Bickel
Serving any kind of food in its really own edible vessel always feels a bit celebratory to me. Winter season squash filled with wild rice and sausage, clams on the half shell stuffed with breadcrumbs, coat potatoes with scallions and cheddar, and these bell peppers.
These Kofta-Style Stuffed Bell Peppers are made with ground chicken, bulgur, stacks of herbs and spices. They have simply a hint of heat, and feature a tasty yogurt sauce to spoon on the side.
The fact that they happen to be healthy (and easy to make) is the icing on the cake.
WHAT IS KOFTA?
The inspiration for these peppers is kofta, spiced ground meat that appears in the cuisines of the Middle East, Central Asia, and pockets of the Mediterranean.
The particular ingredients and spices in kofta vary by region, but what stands out is taste. And lots of it.
In Afghanistan, for example, you might find kofta made with green onions, cilantro, and coriander. In Iran, you’ll discover large kofta meatballs with beef, dill, and fava beans. And in Greece, ground lamb may be on the menu, with a yogurt sauce to opt for it.
Kofta can be found in the form of patties, meatballs in a series of sizes, and kebabs, where the meat is formed around long skewers before being grilled.
SWAPS AND REPLACEMENTS
The flavor mix in this particular mix is a delicious one, but feel free to make some swaps if requirement be.
Alternative ground lamb for all or half the amount of chicken, and you’ll get delicious outcomes. Ditto with beef, pork, bison, or turkey.
When it pertains to yogurt, the only swap I advise is using regular instead of Greek yogurt, if that’s what you have on hand.
I would not utilize either sour cream or labneh for this dish. Labneh is strained yogurt, and it’s too thick to make a sauce for this dish, so I ‘d recommend conserving your labneh for another day.
As for the spices, tinker away.
Bump up the chili flakes by 1/4 teaspoon or more.
Scale the amount of garlic up or down depending on your affinity for it, though I would not leave it out completely.
Change the quantity of mint or cilantro depending upon your individual choice.
HOW TO MAKE VEGETARIAN OR GLUTEN-FREE S
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