Greek Chicken Stuffed Bell Peppers Recipe
A delicious and wholesome Greek Chicken Stuffed Peppers recipe featuring ground chicken, fresh vegetables, feta cheese, and Mediterranean flavors, all baked to perfection. These stuffed peppers make for a flavorful and satisfying meal that combines tender chicken, savory olives, and aromatic herbs, perfect for a nutritious dinner.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 stuffed pepper halves (serves 3-6 depending on portion size) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Ingredients
Scale
Rice
- ⅔ cup uncooked white rice (about 2 cups cooked)
Peppers
- 3 bell peppers, halved horizontally and seeded
Chicken Mixture
- 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
Additional Filling Ingredients
- 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
To Serve
- Lemon wedges
- Tzatziki sauce (optional, for serving)
Instructions
- Preheat Oven and Cook Rice. Preheat your oven to 350°F (175°C). Cook the white rice according to package instructions until tender and set aside.
- Prepare the Bell Peppers. Slice each bell pepper horizontally from top to bottom to create halves. Remove and discard the stems, ribs, and seeds. Arrange the pepper halves cut side up in a 9×13-inch baking dish.
- Cook the Chicken Mixture. Heat olive oil in a large skillet over medium heat. Add ground chicken, kosher salt, and black pepper. Cook while breaking up the meat until no longer pink, then drain any excess liquid. Stir in Italian seasoning, diced red onion, minced garlic, and diced zucchini. Cook for another 2 minutes, stirring occasionally until vegetables soften.
- Combine Filling Ingredients. In a large bowl, combine the cooked rice, chicken mixture, quartered cherry tomatoes, chopped kalamata olives, half of the feta cheese, and chopped fresh dill. Mix well to incorporate all ingredients evenly.
- Stuff the Peppers. Spoon the filling mixture into each pepper half, packing the mixture gently. Sprinkle the tops with the remaining feta cheese and some additional chopped dill for garnish.
- Bake the Stuffed Peppers. Pour ½ cup water into the bottom of the baking dish to help steam the peppers. Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 to 45 minutes, or until the peppers are tender and the filling is heated through.
- Serve. Remove the stuffed peppers from the oven, and squeeze fresh lemon juice over the top. Serve warm with lemon wedges and a side of homemade or store-bought tzatziki sauce for a refreshing complement.
Notes
- You can substitute brown rice or quinoa instead of white rice for a healthier option, adjusting cooking time accordingly.
- Feel free to add chopped spinach or other veggies to the filling for extra nutrition.
- The recipe can be made ahead and refrigerated before baking; just increase baking time slightly when cooking from cold.
- Leftover stuffed peppers can be refrigerated and reheated in the oven or microwave.
- For a less spicy version, omit or reduce the black pepper.
- Ensure to check feta cheese for gluten-free certification if necessary for dietary requirements.
Keywords: Greek stuffed peppers, chicken stuffed peppers, Mediterranean stuffed peppers, baked stuffed peppers, healthy chicken recipe, feta stuffed peppers
