Greek Chicken Stuffed Peppers Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://platedbyemma.com/greek-chicken-stuffed-peppers-recipe/
