Greek Chicken Stuffed Peppers Recipe

Introduction

Greek Chicken Stuffed Peppers are a vibrant and flavorful dish perfect for a wholesome weeknight dinner. Filled with tender ground chicken, Mediterranean ingredients, and fragrant herbs, these peppers are as satisfying as they are colorful.

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

1. Step 1: Preheat your oven to 350℉ (175℃). Cook the white rice according to the package instructions and set aside.
2. Step 2: Slice each bell pepper horizontally from top to bottom. Remove and discard stems, ribs, and seeds. Place the pepper halves cut side up in a 9×13-inch baking dish.
3. Step 3: Heat the olive oil in a large skillet over medium heat. Add the ground chicken, salt, and pepper. Cook, breaking up the meat, until no longer pink. Drain any excess liquid.
4. Step 4: Stir in the Italian seasoning, diced red onion, minced garlic, and diced zucchini. Cook for about 2 more minutes, stirring occasionally.
5. Step 5: In a large bowl, combine the cooked rice, chicken mixture, cherry tomatoes, chopped kalamata olives, half of the feta cheese, and fresh dill. Mix well to combine.
6. Step 6: Stuff the pepper halves with the filling mixture. Sprinkle the tops with the remaining feta cheese and some extra dill. Pour ½ cup of water into the baking dish around the peppers to help steam them. Cover with foil and bake for 40 to 45 minutes.
7. Step 7: Remove from the oven and squeeze fresh lemon juice over the stuffed peppers before serving. They pair wonderfully with homemade or store-bought tzatziki sauce.

Tips & Variations

• Use quinoa or cauliflower rice as a low-carb rice substitute for a different texture.
• Add pine nuts or toasted walnuts to the filling for extra crunch.
• For a spicier twist, include a pinch of red pepper flakes in the chicken mixture.
• Try different colored bell peppers for a more vibrant presentation and subtle flavor changes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid reheating in high heat to keep the peppers tender and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers a day in advance. Keep them covered in the refrigerator and bake them just before serving, adding a few extra minutes to the baking time if needed.

Can I use ground turkey instead of chicken?

Absolutely, ground turkey works well as a substitute and will yield a similar flavor and texture in this recipe.

Greek Chicken Stuffed Peppers Recipe

Print Recipe

★★★★★

4.7 from 127 reviews

These Greek Chicken Stuffed Peppers are a flavorful and healthy meal featuring ground chicken, vegetables, and feta cheese stuffed into bell peppers and baked to perfection. Infused with classic Greek flavors like kalamata olives, dill, and lemon, this dish is a delightful blend of savory and fresh ingredients. Perfect for a wholesome family dinner or meal prep.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 6 stuffed pepper halves (3 peppers, halved) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main 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

Vegetables & Add-ins

• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• ½ cup cherry tomatoes, quartered
• ½ cup kalamata olives, chopped

Cheese & Herbs

• ½ cup feta cheese, divided, plus more for sprinkling
• 2 tablespoons fresh dill, chopped

Other

• ½ cup water
• lemon wedges, for serving

Instructions

1. Preheat and cook rice: Preheat your oven to 350°F (175°C). Cook the white rice according to the package instructions until tender and set aside.
2. Prepare peppers: Slice each bell pepper horizontally from top to bottom. Discard the stems, remove ribs and seeds carefully, and arrange the pepper halves cut side up in a 9×13 inch baking dish.
3. Cook ground chicken: In a large skillet, heat the extra virgin olive oil over medium heat. Add the ground chicken, kosher salt, and black pepper. Cook until the chicken is no longer pink, breaking it up into small pieces as it cooks. Drain any excess liquid from the skillet.
4. Sauté vegetables and season: Add the Italian seasoning, diced red onion, minced garlic, and diced zucchini to the cooked chicken. Continue cooking for about 2 minutes, stirring occasionally until vegetables soften slightly and flavors combine.
5. Combine filling: In a large bowl, mix the cooked rice, chicken and vegetable mixture, quartered cherry tomatoes, chopped kalamata olives, half of the feta cheese, and chopped fresh dill until well combined.
6. Stuff the peppers and bake: Fill each pepper half generously with the chicken and rice mixture. Sprinkle the tops with the remaining feta cheese and extra fresh dill. Pour ½ cup water into the baking dish to create steam, cover with aluminum foil, and bake in the preheated oven for 40 to 45 minutes until the peppers are tender and filling is heated through.
7. Serve: Remove from the oven, squeeze fresh lemon juice over the stuffed peppers for brightness, and serve warm. Enjoy with homemade or store-bought tzatziki sauce for an authentic Greek touch.

Notes

• Use any color bell peppers you prefer; red, yellow, and orange all work well.
• For a lower-carb option, substitute cooked cauliflower rice for the white rice.
• Make sure to finely dice the vegetables so they cook evenly with the chicken.
• You can prepare the filling a day ahead and refrigerate until ready to stuff and bake.
• Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.

Keywords: Greek chicken stuffed peppers, stuffed bell peppers, ground chicken recipe, baked stuffed peppers, Mediterranean chicken, healthy dinner, low fat recipe, feta cheese stuffed peppers