Bell peppers stuffed with minced chicken, vegetables and herbs
12 servings
80 minutes
Bulgarian peppers stuffed with chicken mince, vegetables, and herbs are a fragrant and juicy dish deeply rooted in Bulgarian culinary traditions. Historically, stuffed vegetables often appeared on Balkan tables, showcasing the harmony of simple and accessible ingredients. Baked sweet pepper acquires a tender texture, while the filling of chicken mince, tomatoes, herbs, and yogurt fills it with freshness and softness. Melted cheese added at the end gives the dish richness and an appetizing crust. These peppers are perfect for a cozy family dinner or a festive feast, delighting guests with their rich flavor and beautiful presentation.
1
Wash the peppers, remove the seeds and insides, cut off the stem, and divide into 2 halves.
- Bell pepper: 6 pieces
2
Finely chop the tomatoes, onion, and dill, mix with the minced meat. Add salt, pepper, and yogurt, and mix thoroughly.
- Tomatoes: 2 pieces
- Spring onion: 0.5 bunch
- Dill: 0.5 bunch
- Ground chicken: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Plain (natural) yoghurt: 3 tablespoons
3
Place the pepper halves on a baking sheet lined with parchment paper.
4
Generously fill each half with minced meat. Place in a preheated oven at 180-200°C for 30-40 minutes.
5
10 minutes before cooking is finished, sprinkle grated cheese on top.
- Cheese: 150 g
