Mini Peppers Stuffed with Chicken and Fresh Herbs Light, Fragrant, and Full of Color 🌶️

This recipe is a feast for the eyes and the palate – small colorful peppers filled with ground chicken, fresh herbs, and warm spices. The result is a delicate yet flavorful dish, perfect for a festive dinner or a cozy family Friday meal.

Perfect wine pairing: Granada Winery’s Semi-Dry Pomegranate Wine enhances the freshness of the peppers and adds a touch of natural sweetness. Each sip brightens the flavors of the chicken and coriander – a perfect harmony between homestyle comfort and refined elegance.

Ingredients

3 packs of small sweet peppers

500 g ground chicken

Chopped cilantro and parsley

1 grated onion

Black pepper, turmeric, paprika, salt

1½ tablespoons sugar

Oil for frying

2 cups water

Preparation

Remove the tops of the peppers and clean out the seeds.

Mix all the filling ingredients and stuff the peppers generously.

In a wide pot, lightly fry a bit of the ground chicken, then add water, turmeric, salt, and pepper.

Once the sauce starts boiling, arrange the stuffed peppers in the pot, sprinkle with sugar, and cook on low heat until the liquid is absorbed and the peppers are tender.

Serve hot – the colors, aromas, and flavors come together in a perfect harmony of health and nature.