The night before cooking, coat chicken in olive oil in a medium bowl. Toss the marinade spices together in a separate medium bowl. Then toss chicken in spices. Cover bowl and marinate in the refrigerator overnight.

You can also make your bulgur the night before. Bring two cups water to a boil in a medium saucepan. Add 1 cup bulgur, remove from heat and cover. Let bulgur absorb water for 20 minutes. Then drain off any remaining water and fluff with a fork.

The next day, bring chicken to room temperature for 30 minutes. Preheat oven to 350 degrees F.

Heat a large sauté pan or cast iron pan over medium heat. Add 1 tablespoon olive oil and heat. Then add diced onion, garlic, tomatoes and ¼ teaspoon salt and sauté while stirring until onions are translucent and soft, about 5 minutes. Set aside.

Then add 2 tablespoons olive oil and bring heat to medium high heat. Sauté chicken (in batches if necessary; don’t overcrowd the pan) until cooked through and brown on the outside. Do not overcook.

Combine bulgur, chicken and onion mixture in a large bowl. Make sure to scrape up all those tasty flavor bits from the pan and add those too!

Add 1 tablespoon tahini paste, juice from 1 lemon, and enough chicken broth just to moisten everything. Adjust with salt to taste.

Cut off the tops of the peppers and discard. Scrape out any seeds and veins inside. Scoop the filling evenly amongst the 6 peppers and place the peppers in a baking pan. Bake for 1 hour or until peppers are tender.

While peppers are cooking, make tahini sauce by whisking together tahini paste, olive oil, lemon juice and salt.

Let cooked peppers sit for 10 minutes before eating. Serve warm with tahini sauce and garnishes of your choice!