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 (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; 2 tablespoons fresh dill, chopped; ½ cup feta cheese, divided, plus more for sprinkling; ½ cup water; Lemon wedges, for serving

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Introduction

Greek Chicken Stuffed Peppers are a flavorful and healthy meal perfect for any night of the week. Packed with ground chicken, fresh vegetables, and tangy feta, these stuffed peppers bring Mediterranean tastes to your table. They are easy to prepare and sure to impress.

The dish shows two halves of a green bell pepper on a stack of two white plates, each half filled with a colorful mix consisting of white rice, small pieces of red tomatoes, purple olives, light green zucchini, orange roasted bits, and sprinkled fresh herbs. On top, there is a dollop of creamy white sauce with green flecks. The textures include the soft cooked rice, the smooth creamy sauce, and the firm vegetables. In the background, part of a white baking dish is visible with more of the same filling. The setting has a white marbled surface, with a lemon slice and some green herbs nearby 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 your oven to 350℉. Cook the rice according to the package instructions and set aside.
Step 2: Slice each bell pepper horizontally from top to bottom. Discard the stems, remove ribs and seeds, then arrange the peppers cut side up in a 9×13-inch baking dish.
Step 3: Heat the olive oil in a large skillet over medium heat. Add ground chicken, salt, and pepper. Cook, breaking the meat apart, until no longer pink. Drain any excess liquid.
Step 4: Stir in Italian seasoning, diced red onion, minced garlic, and diced zucchini. Cook for an additional 2 minutes, stirring occasionally.
Step 5: In a large bowl, combine the cooked rice, chicken mixture, cherry tomatoes, Kalamata olives, half of the feta cheese, and chopped dill. Mix well.
Step 6: Spoon the filling evenly into each pepper half. Sprinkle the tops with the remaining feta cheese and some extra dill.
Step 7: Pour ½ cup of water into the baking dish to help steam the peppers. Cover the dish with foil and bake for 40 to 45 minutes, until peppers are tender.
Step 8: Before serving, squeeze fresh lemon juice over the stuffed peppers. Enjoy them warm, ideally with some tzatziki sauce on the side.

Tips & Variations

Use brown rice or quinoa instead of white rice for a whole-grain option.
Add chopped spinach or kale to the filling for extra greens.
Try ground turkey or lamb instead of chicken for different flavor profiles.
For a spicier kick, sprinkle some crushed red pepper flakes into the filling.
Serve with homemade tzatziki, or use a store-bought version for convenience.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a covered dish and warm in the oven at 350℉ until heated through, or microwave until hot. They can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows six green bell pepper halves arranged in two rows inside a white rectangular baking dish. Each pepper half is filled with a colorful mixture that includes light brown rice, small pieces of red and orange bell pepper, dark purple olive slices, tiny yellow corn bits, and small chunks of white cheese sprinkled on top. There are also tiny green herb bits scattered over the filling. The baking dish sits on a white marbled surface, with a halved lemon and some green herbs visible to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the stuffed peppers a few hours ahead or even the day before. Keep them covered in the refrigerator and bake just before serving.

Are these peppers dairy-free?

This recipe includes feta cheese, so it is not dairy-free. To make it dairy-free, omit the feta or substitute with a dairy-free cheese alternative.