5 from 18 votes
Mediterranean Grilled Stuffed Peppers
This recipe features large red bell peppers grilled until lightly tender and stuffed with a flavorful mixture of cooked rice, ground chicken, feta cheese, and fresh parsley. The addition of a smooth Romesco sauce, made from plum tomato, almonds, roasted red peppers, lemon juice, garlic, and spices, adds a vibrant, nutty, and slightly tangy layer to the dish. Grilling the peppers adds a slight smokiness and softens their texture, complementing the savory filling.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings:
4
People
Calories:
428 kcal
Course:
Dinner
Cuisine:
Mediterranean
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 People
Amount Per Serving
Calories 428
% 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.