Roasted Peppers Stuffed with Lemon Chicken, Creamy Spinach Rice and Light Smoky Yogurt Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red bell pepper halves on a tray, rub them with 1 tablespoon olive oil, and season with a pinch of salt and black pepper.

2. 2

   Roast the peppers for 15 minutes at 220 °C / 425 °F, until they start to soften but still hold their shape.

3. 3

   Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes. Stir in the garlic and cook 30 seconds more.

4. 4

   Add the chicken, 1 tablespoon lemon juice, lemon zest, 1 teaspoon smoked paprika, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 8 minutes, stirring, until the chicken is fully cooked.

5. 5

   Add the spinach to the skillet and cook for 1 to 2 minutes until wilted. Stir in the cooked rice and chicken broth. Mix for 2 minutes until the filling is moist and evenly combined.

6. 6

   Remove the skillet from the heat and mix in 70 g (about 2.5 oz) of the shredded mozzarella and 2 tablespoons chopped parsley. Taste and adjust with more salt, pepper, or a few extra drops of lemon juice if desired.

7. 7

   Fill the roasted pepper halves with the chicken and rice mixture, pressing gently so they are well packed. Top with the remaining mozzarella.

8. 8

   Bake the stuffed peppers for 15 to 18 minutes at 200 °C / 400 °F, until the cheese is melted and the peppers are tender.

9. 9

   While they bake, make the sauce by mixing the Greek yogurt, the remaining 2 tablespoons lemon juice, 1 teaspoon smoked paprika, 1 tablespoon parsley, a pinch of salt, and a small splash of water if you want a looser texture.

10. 10

    Serve the peppers hot with the light smoky yogurt sauce spooned over the top or on the side.