These delicious stuffed peppers are a hearty and healthy family meal especially when served with a big salad and if you wish some flatbreads and dip, such as Cacik, Tzatziki and Spicy Salsa.
If you are looking for a vegetarian alternative you could replace the marinated chicken with cubed courgette and aubergine and reduce the cooking time a little too.
The below serves a family of 4 with a salad, breads and dip.
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| Chicken Shish Stuffed Peppers |
Here's how:
- 3 chicken breasts
- 4 bell peppers (any colour)
- 1 red onion
- 100g green olives
- 2 cloves garlic
- Olive oil
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp pul biber
- 1 tsp paprika
- 2 tbsp tatli (you can use harissa here or tomato puree if you can't source)
- Juice of 1 lemon
- 1 tin of tomatoes
- 1 tsp honey
- 1 packet of microwave rice
- Handful dill
- 1 ball of mozarella
- Salt
- Black pepper
Pre-heat the oven to 200 degrees.
Firstly cube the chicken, place into a large bowl with 1/2 tbsp olive oil and add the cumin, pul biber, cinnamon and paprika, the juice of one lemon and 1 tbsp of the tatli (or harissa or tomato puree). Give it a mix and allow it to marinate while you prepare everything else.
Now finely dice the red onion and mince the garlic and add to a pan with a 1 tbsp of olive oil.
Roughly chop the green olives and add to the pan - this with the garlic and onions will provide the base for your sauce.
Whilst that is softening, cut the peppers in half and remove any seeds or membrane and place into a baking tin, cavity side up and set aside.
Once the onions, garlic and olives have softened, add the marinated chicken to the mix and allow to sear on all sides.
Once you can no longer see pink flesh, add the chopped tomatoes, the additional tbsp of tatli (or alternative), the honey and season generously.
Leave on a low-to medium heat for fifteen minutes or until the sauce has begun to thicken.
Now remove from the heat and add in the microwave (or other cooked) rice and the dill and give it a good stir.
Now spoon the mixture generously into the halved peppers, they should be just overflowing.
Cover the dish with the peppers in foil and place into the oven for 35 minutes.
Take the baking dish out of the oven, remove the foil and pull the mozarella into slices and add a little to each pepper. Return to the oven for five minutes or until the cheese has melted.
Remove from the oven and allow to stand for a few minutes then dish up. Enjoy!
If you love Turkish-inspired recipes, you will love the below:
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