Ingredients
½cupwhole-grain bulgur
1tbspextra-virgin olive oil
1medium yellow onion,chopped
4clovesgarlic,large, minced
2tspground cumin
1tspground coriander
¾tspred chili flakes
1½tspkosher salt
1lbground chicken
15ozdiced tomatoes,(1 can or 2 medium tomatoes), drained well
½cupfresh cilantro,chopped
½cupfresh mint,chopped
6medium bell peppers,red, yellow, or green
1½cupsGreek yogurt,(non- or low-fat plain)
2tbspextra-virgin olive oil
1½tbspfresh lemon juice,(from 1 lemon)
¼cupfresh mint,finely chopped
¾tspkosher salt
Preparation
Preheat oven to 400 degrees F.
In a medium saucepan bring 1¼ cups water to a boil. Add the bulgur and stir. Reduce the heat to medium-low so it simmers. Cover the pan and cook for about 12 minutes until tender. Set aside.
In a large skillet set over medium-high heat add the olive oil. Once the oil shimmers, add the onion and garlic and sauté for about 5 minutes until tender.
Add the cumin, coriander, chili flakes, salt, chicken, and tomatoes. Cook for about 7 minutes just until the chicken is done, breaking it up like taco meat. Stir in the cilantro, mint, and cooked bulgur. Remove from heat.
Cut the tops off the bell peppers and pull out the seeds and membranes. Set the peppers upright in a baking pan large enough to accommodate them.
Divide the filling among the peppers. Set the tops on the peppers. Bake for 30 to 35 minutes until the peppers are tender and slightly shriveled, but still firm.
In a small bowl, stir together yogurt, olive oil, lemon juice, mint, and kosher salt.
Serve peppers warm with yogurt sauce on the side.
