Greek Chicken Stuffed Peppers Recipe

Introduction

Greek Chicken Stuffed Peppers are a vibrant and flavorful dish that brings the taste of the Mediterranean to your table. Filled with a savory mixture of ground chicken, vegetables, and feta cheese, these peppers are both healthy and satisfying. Perfect for an easy weeknight dinner or a special gathering.

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 the oven to 350℉. Cook the rice according to the package instructions and set aside.
2. Step 2: Slice each bell pepper horizontally from top to bottom. Discard the stems, remove ribs and seeds, then place the pepper halves cut side up in a 9×13-inch baking dish.
3. Step 3: Heat olive oil in a large skillet over medium heat. Add ground chicken, salt, and pepper, cooking until no longer pink while breaking it up. Drain any excess liquid.
4. Step 4: Stir in Italian seasoning, diced red onion, minced garlic, and diced zucchini. Cook for 2 more minutes, stirring occasionally.
5. Step 5: In a large bowl, combine the cooked rice, chicken mixture, cherry tomatoes, Kalamata olives, half the feta cheese, and fresh dill. Mix well until evenly combined.
6. Step 6: Stuff each pepper half with the filling mixture. Sprinkle the tops with the remaining feta and some additional dill. Pour ½ cup water into the baking dish to create steam during baking.
7. Step 7: Cover the dish with foil and bake for 40 to 45 minutes, until peppers are tender. Serve warm with a squeeze of lemon juice and optionally, homemade or store-bought tzatziki sauce.

Tips & Variations

• For extra flavor, toast the rice in olive oil before cooking.
• Swap ground chicken for ground turkey or beef if preferred.
• Add chopped fresh mint or oregano for a different herb twist.
• Use a mix of red, yellow, and orange peppers for a colorful presentation.
• Try mixing in chopped spinach or kale for added greens.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350℉ oven for about 15 minutes or microwave until heated through. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can replace the ground chicken with cooked lentils, chickpeas, or a plant-based meat substitute to keep it hearty and vegetarian-friendly.

Do I need to pre-cook the peppers before stuffing?

No, the peppers will soften during baking as they steam with the added water in the dish, resulting in tender and flavorful stuffed peppers.

Greek Chicken Stuffed Peppers Recipe

Print Recipe

★★★★★

4.8 from 55 reviews

These Greek Chicken Stuffed Peppers feature a flavorful blend of ground chicken, vegetables, olives, and feta cheese stuffed into tender bell pepper halves. Baked to perfection with a touch of fresh dill and a squeeze of lemon, this comforting and healthy recipe offers a delicious taste of Mediterranean cuisine that’s perfect for a family dinner.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 stuffed pepper halves (serves 3-4) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek
• Diet: Low Fat

Ingredients

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Rice

• ⅔ cup uncooked white rice (or about 2 cups cooked white rice)

Peppers

• 3 bell peppers, halved horizontally and seeded

Stuffing

• 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

To Serve

• Lemon wedges
• Homemade or store-bought tzatziki sauce (optional)

Instructions

1. Preheat and Cook Rice: Preheat the oven to 350℉. Cook the white rice according to package instructions until tender, then set aside.
2. Prepare Peppers: Slice each bell pepper horizontally, separating the top and bottom halves. Remove and discard the stems, ribs, and seeds. Arrange the pepper halves cut side up in a 9×13-inch baking dish, ready to be stuffed.
3. Cook Ground Chicken: Heat the olive oil in a large skillet over medium heat. Add the ground chicken breast along with the kosher salt and black pepper. Cook, breaking up the meat with a spatula, until the chicken is no longer pink. Drain any excess liquid from the skillet.
4. Sauté Vegetables and Seasonings: Stir in the Italian seasoning, diced red onion, minced garlic, and diced zucchini into the skillet with the cooked chicken. Continue cooking for about 2 minutes, stirring occasionally, until the vegetables are slightly softened and fragrant.
5. Mix Stuffing Ingredients: In a large bowl, combine the cooked rice, chicken and vegetable mixture, quartered cherry tomatoes, chopped Kalamata olives, half of the feta cheese, and chopped fresh dill. Stir well to blend all ingredients evenly.
6. Stuff Peppers and Bake: Spoon the mixture evenly into each bell pepper half, pressing lightly to fill. Sprinkle the tops with the remaining feta cheese and additional fresh dill. Pour ½ cup of 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, until the peppers are tender and the filling is heated through.
7. Finish and Serve: Remove the foil and squeeze fresh lemon juice over the stuffed peppers. Serve warm, optionally accompanied by homemade or store-bought tzatziki sauce for added flavor.

Notes

• You can substitute brown rice for a healthier whole grain option; just adjust the cooking time accordingly.
• If you prefer a spicier flavor, add crushed red pepper flakes to the chicken mixture.
• For a gluten-free meal, ensure all seasonings and sauces used are certified gluten-free.
• These stuffed peppers can be prepared ahead and refrigerated before baking; just increase baking time slightly if baking straight from the fridge.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Keywords: Greek chicken stuffed peppers, baked stuffed peppers, healthy stuffed peppers, Mediterranean stuffed peppers, chicken and rice stuffed peppers, feta stuffed peppers