Greek Chicken Stuffed Peppers Recipe
Introduction
Greek Chicken Stuffed Peppers are a flavorful and satisfying meal that combines tender ground chicken with fresh vegetables, tangy feta, and savory olives. This dish is perfect for a healthy dinner that’s both colorful and easy to prepare.
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 the oven to 350℉. Cook the rice according to package instructions and set aside.
- Step 2: Slice each bell pepper horizontally from top to bottom. Remove the stems, ribs, and seeds, then place the halves cut side up in a 9×13-inch baking dish.
- Step 3: Heat olive oil in a large skillet over medium heat. Add ground chicken, salt, and pepper. Cook, breaking up the meat, until no longer pink. Drain any 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 cooked rice, the chicken mixture, cherry tomatoes, chopped kalamata olives, half of the feta, and chopped dill. Mix well.
- Step 6: Stuff the pepper halves evenly with the mixture. Sprinkle the tops with remaining feta and additional dill. Pour ½ cup water into the baking dish to help steam the peppers.
- Step 7: Cover the dish with foil and bake for 40 to 45 minutes until peppers are tender.
- Step 8: Remove from oven and squeeze fresh lemon juice over the stuffed peppers before serving. Enjoy with tzatziki sauce if desired.
Tips & Variations
- Try using quinoa or brown rice as a grain alternative for added nutrition and texture.
- Swap ground chicken for ground turkey or lamb for different flavor profiles.
- Add a pinch of red pepper flakes to the filling for a subtle spicy kick.
- Fresh herbs like parsley or mint can replace dill if preferred.
Storage
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For longer storage, freeze the stuffed peppers in a sealed container for up to 2 months and thaw before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the filling ahead of time?
Yes, you can cook and combine the filling a day in advance. Store it separately from the peppers and bake everything together when ready to serve.
What kind of peppers work best for stuffing?
Bell peppers with firm walls and a good base are ideal, such as red, yellow, or orange varieties. Choose peppers that can stand up well in the baking dish without tipping over.
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Greek Chicken Stuffed Peppers Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 stuffed pepper halves (3 bell peppers, serves 3–6 people depending on portion size) 1x
- Diet: Low Fat
Description
This Greek Chicken Stuffed Peppers recipe combines tender ground chicken, fresh vegetables, and classic Mediterranean flavors like kalamata olives and feta cheese. The mixture of cooked rice, zucchini, cherry tomatoes, and herbs is stuffed into sweet bell pepper halves and baked until tender, creating a wholesome, flavorful, and satisfying meal perfect for any night of the week.
Ingredients
Rice
- ⅔ cup uncooked white rice (about 2 cups cooked rice)
Stuffed Peppers
- 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
- Preheat and cook rice: Preheat your oven to 350℉ (175℃). Cook the white rice according to package instructions until tender and set aside for later use.
- Prepare the bell peppers: Slice each bell pepper horizontally from top to bottom to create halves. Remove the stems, ribs, and seeds carefully, then place the pepper halves cut side up in a 9×13 inch baking dish.
- Cook the ground chicken: Heat the olive oil in a large skillet over medium heat. Add the ground chicken along with the kosher salt and black pepper. Cook the chicken, breaking it up with a spoon, until no longer pink inside. Drain any excess liquid from the skillet.
- Sauté aromatics and vegetables: Stir in the Italian seasoning, diced red onion, minced garlic, and diced zucchini into the cooked chicken. Continue cooking for 2 more minutes, stirring occasionally, until the vegetables soften slightly and the flavors meld.
- Combine filling ingredients: In a large mixing bowl, combine the cooked rice, chicken and vegetable mixture, quartered cherry tomatoes, chopped kalamata olives, half of the feta cheese, and the chopped fresh dill. Stir thoroughly until all ingredients are evenly incorporated.
- Stuff the peppers: Spoon the filling mixture evenly into each pepper half. Sprinkle the tops with the remaining feta cheese and extra fresh dill for garnish. Pour ½ cup water into the bottom of the baking dish to help steam the peppers during baking. Cover the dish tightly with aluminum foil.
- Bake stuffed peppers: Bake in the preheated oven for 40 to 45 minutes, until the peppers are tender and the filling is heated through.
- Serve: Remove the foil and squeeze fresh lemon juice over the stuffed peppers before serving. These are delicious served with homemade or store-bought tzatziki sauce on the side.
Notes
- Use any color of bell peppers you prefer: red, yellow, orange, or green.
- For a lower sodium version, reduce or omit added salt and choose low-sodium olives.
- This dish can be prepared ahead of time and refrigerated before baking; just add extra baking time if baking from cold.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently in the oven or microwave.
- Feel free to substitute the ground chicken with ground turkey or lean ground beef if preferred.
- Tzatziki sauce pairs beautifully with this dish to add a cool, creamy contrast.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Keywords: Greek stuffed peppers, ground chicken stuffed peppers, baked stuffed peppers, Mediterranean chicken recipe, healthy chicken dinner, feta cheese stuffed peppers
