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Moroccan Chicken Stuffed Peppers
Moroccan stuffed peppers are stuffed with North African spiced ground chicken and bulgur and baked, for an easy, healthy meal.
Course
Main Course
Cuisine
North African
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
servings
Calories
233
kcal
Author
Colleen Milne
Ingredients
1
tablespoon
olive oil
1
cup
diced onion
3
cloves
garlic
minced
½
lb
lean ground chicken breast
2
teaspoon
ground cinnamon
2
teaspoon
ground cumin
1
teaspoon
harissa spice
2
cups
cooked bulgur wheat
1
lemon, juice of
2
cups
chicken stock
1
small zucchini
grated
¼
cup
chopped fresh mint
3
tablespoon
chopped fresh parsley
Salt & Pepper to taste
4
red bell peppers
cut in half lengthwise, cored, and seeded
US Customary
-
Metric
Instructions
Cook bulgur according to your package directions. Remove from heat and set aside.
Heat a large saucepan over medium heat. Add olive oil, and when hot add onion and garlic. Cook until softened, about 5 minutes.
Add ground chicken. Cook, breaking up with a spoon, for about until browned, about 5 minutes.
Stir in cinnamon, cumin, and harissa spice, stirring until fragrant, about 3 minutes.
Remove from heat and stir in bulgur, grated zucchini, mint, one cup of the chicken stock and lemon juice.
Taste and add salt and pepper.
Preheat oven to 400°
Cut peppers in half lengthwise and remove seeds.
Fill each pepper half with the chicken mixture, mounding over the tops, and place in a shallow oven-safe baking dish or skillet.
Pour the remaining one cup of chicken stock around the stuffed peppers, and cover with foil.
Bake for one hour, then remove the foil and bake uncovered, a further 15 minutes.
Garnish with parsley and serve hot.
Nutrition
Serving:
1
serving
|
Calories:
233
kcal
|
Carbohydrates:
36
g
|
Protein:
12
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
26
mg
|
Sodium:
115
mg
|
Potassium:
594
mg
|
Fiber:
8
g
|
Sugar:
5
g
|
Vitamin A:
2040
IU
|
Vitamin C:
84.2
mg
|
Calcium:
44
mg
|
Iron:
2.1
mg