Name: Greek Chicken Stuffed Bell Peppers Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: ⅔ cup uncooked white rice (about 2 cups cooked); 3 bell peppers, halved horizontally and seeded; 1 tablespoon extra virgin olive oil; 1 pound ground chicken breast; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 teaspoon Italian seasoning; 1 small red onion, diced; 2 cloves garlic, minced; 1 zucchini, diced; ½ cup cherry tomatoes, quartered; ½ cup kalamata olives, chopped; ½ cup feta cheese, divided, plus more for sprinkling; 2 tablespoons fresh dill, chopped; ½ cup water; Lemon wedges; Tzatziki sauce (optional, for serving)

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Introduction

Greek Chicken Stuffed Peppers are a flavorful and wholesome meal that combines tender ground chicken, fresh vegetables, and classic Mediterranean seasonings. Stuffed inside sweet bell peppers and baked until tender, this dish is perfect for a nutritious weeknight dinner that feels special.

The image shows a close-up of a white square bowl filled with a green bell pepper cut into rings, each ring stuffed with a colorful mix of cooked white rice, diced red tomatoes, small bits of red onion, and green cucumber pieces. The stuffed green pepper rings sit on a white marbled surface, and the rice looks soft and mixed with the fresh vegetable pieces, giving a fresh and healthy look. The photo has natural light and clear focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup uncooked white rice (about 2 cups cooked)
3 bell peppers, halved horizontally and seeded
1 tablespoon extra virgin olive oil
1 pound ground chicken breast
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
1 small red onion, diced
2 cloves garlic, minced
1 zucchini, diced
½ cup cherry tomatoes, quartered
½ cup kalamata olives, chopped
½ cup feta cheese, divided, plus more for sprinkling
2 tablespoons fresh dill, chopped
½ cup water
Lemon wedges, for serving

Instructions

Step 1: Preheat your oven to 350℉ and cook the rice according to package instructions.
Step 2: Slice each bell pepper horizontally from top to bottom. Remove stems, ribs, and seeds, then place them cut side up in a 9×13-inch baking dish.
Step 3: Heat the olive oil in a large skillet over medium heat. Add the ground chicken, salt, and pepper. Cook until the chicken is no longer pink, breaking it apart as it cooks. Drain excess liquid.
Step 4: Stir in Italian seasoning, diced red onion, minced garlic, and diced zucchini. Cook for 2 more minutes, stirring occasionally.
Step 5: In a large bowl, combine the cooked rice, chicken mixture, cherry tomatoes, kalamata olives, half of the feta cheese, and fresh dill. Mix well.
Step 6: Stuff each pepper half with the mixture. Sprinkle the tops with the remaining feta cheese and more dill. Pour ½ cup water into the baking dish to help steam the peppers.
Step 7: Cover the baking dish with foil and bake for 40 to 45 minutes until the peppers are tender.
Step 8: Remove from the oven and squeeze fresh lemon juice over the stuffed peppers before serving. Enjoy with tzatziki sauce if desired.

Tips & Variations

Use brown rice or quinoa instead of white rice for a healthier twist.
Swap ground chicken for ground turkey or lamb for different flavor profiles.
Add chopped spinach or kale to the filling for extra greens.
For a spicier version, include crushed red pepper flakes when cooking the chicken.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350℉ for about 15 minutes or until heated through. Alternatively, microwave on medium power for 2-3 minutes, covering to retain moisture.

How to Serve

The image shows a close-up of a white plate with a large green bell pepper ring laid flat, filled with a mix of cooked white rice, small diced green vegetables, orange carrot pieces, red cherry tomato halves, and pink bits that appear to be ham or bacon. The bell pepper is fresh and glossy with a smooth texture. The filling is chunky and colorful, contrasting with the green pepper. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the stuffed peppers a day in advance, keep them covered in the refrigerator, and bake them right before serving.

Can I freeze Greek chicken stuffed peppers?

Absolutely. Freeze the stuffed peppers before baking in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator overnight and bake as directed, adding extra cooking time if needed.