Mediterranean Grilled Stuffed Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
4 People
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Calories
428 kcal
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Course
Dinner
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Cuisine
Mediterranean
Mediterranean Grilled Stuffed Peppers
Description
Mediterranean Grilled Stuffed Peppers combine grilled red bell peppers filled with a mixture of white rice, ground chicken cooked until no longer pink, crumbled feta cheese, and minced parsley. The filling is seasoned with sea salt to enhance flavors. The process begins with cooking rice and grilling peppers until fork-tender. Ground chicken is cooked and combined with rice before mixing in the cheese and parsley.
A Romesco sauce accompanies the dish, blending fresh plum tomato, slivered almonds, jarred roasted red peppers, lemon juice, fresh garlic, sea salt, and ground cumin into a smooth sauce that is stirred into the filling for added depth and creaminess. After stuffing, peppers are returned to the grill to finish cooking and meld flavors.
This dish works well as a main course offering a balance of smoky grilled peppers, savory meat and grain filling, and a vibrant, textured sauce that brings brightness and richness.
Ingredients
For The Peppers:
- 1/2 cup white rice uncooked
- 1 cup water
- 4 red bell pepper large
- 1 tablespoon olive oil plus additional oil to rub the peppers
- 1 pound ground chicken
- 2 ounces feta cheese full-fat
- 1/4 cup parsley minced
- 1/2 teaspoon salt or to taste, sea salt
For The Romesco:
- 1/2 large plum tomato
- 1/4 cup almonds slivered
- 1/2 cup roasted red pepper thinly sliced, jarred
- 1/2 tablespoon lemon juice fresh
- 1 teaspoon garlic minced, fresh
- 1/4 teaspoon salt sea salt
- 1/4 teaspoon cumin ground
Instructions
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook for 20 minutes. While the rice cooks, heat your grill to high heat.
- Cut the peppers in half lengthwise and scrape out the inner membrane and seeds. Once the grill is hot, place the peppers on the grill and cook until they just begin to turn fork-tender, about 5-10 minutes.
- Heat the oil up in a medium pan over medium-high heat. Add in the chicken and cook until no longer pink inside, about 4-6 minutes. Transfer to a bowl, and add the cooked rice. Mix well.
- Place the 1/2 tomato (for the sauce) into a 3-cup food processor and process until smooth and broken down. Add the remaining sauce ingredients and blend until smooth.
- Stir the sauce into the rice and chicken mixture until well-coated. Then, stir in the feta, parsley, and 1/2 teaspoon of salt.
- Stuff the slightly-cooked peppers with the rice and chicken mixture. Set the grill to medium heat, then place the filled peppers back on the grill.
- Cook, moving around occasionally, until the peppers are nice and fork-tender, about 20-30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 31.7g | 11% |
| Protein | 27.5g | 55% |
| Fat | 22g | 34% |
| Saturated Fat | 5.9g | 30% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 5.3g | 27% |
| Cholesterol | 107mg | 36% |
| Sodium | 428mg | 18% |
| Potassium | 346mg | 7% |
| Fiber | 4.2g | 17% |
| Sugar | 8.1g | 16% |
| Vitamin A | 9750IU | 195% |
| Vitamin C | 436.4mg | 485% |
| Calcium | 124mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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