Dinner

Greek Chicken Stuffed Peppers Recipe

Name: Greek Chicken Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: ⅔ cup uncooked white rice (about 2 cups cooked white rice); 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 (for baking); lemon wedges, for serving

ByOlivia Monroe January 3, 2026January 3, 2026

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Introduction

Greek Chicken Stuffed Peppers are a flavorful and colorful meal, perfect for a healthy dinner that feels special. Filled with aromatic herbs, tender ground chicken, and classic Mediterranean ingredients, they make for a satisfying dish everyone will love.

The image shows a close-up of green bell pepper halves filled with a colorful mix of cooked white rice, small pieces of light brown ground meat, bright red cherry tomato halves, small chunks of purple onion, and green zucchini pieces. The peppers sit on a white marbled surface, with two lemon halves blurred in the background. The filling is textured and slightly moist, sitting snugly inside the hollowed-out pepper shells. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup uncooked white rice (or about 2 cups cooked white rice)
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 the package instructions.
Step 2: Slice each bell pepper horizontally, discarding stems and removing ribs and seeds. Lay the pepper halves cut side up in a 9×13 baking dish.
Step 3: Heat olive oil in a large skillet over medium heat. Add ground chicken, salt, and pepper. Cook until no longer pink, breaking up the meat as it cooks. Drain excess liquid.
Step 4: Stir in Italian seasoning, red onion, garlic, and zucchini. Cook for 2 more minutes, stirring occasionally.
Step 5: In a large bowl, combine cooked rice, chicken mixture, cherry tomatoes, kalamata olives, half of the feta cheese, and dill. Stir well to combine.
Step 6: Stuff the pepper halves with the mixture. Sprinkle the tops with the remaining feta and extra dill. Pour ½ cup water into the baking dish to help steam the peppers. Cover with foil and bake for 40 to 45 minutes.
Step 7: Before serving, squeeze fresh lemon juice over the peppers. Enjoy them with homemade or store-bought tzatziki sauce.

Tips & Variations

Try substituting ground turkey or lamb for an alternative protein option.
For a vegetarian version, replace ground chicken with cooked lentils or chickpeas.
Add chopped fresh mint along with dill for extra brightness.
Use different colored bell peppers for a vibrant presentation.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For best texture, avoid overheating.