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Greek Chicken Stuffed Peppers Recipe

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★★★★★

4.6 from 146 reviews

These Greek Chicken Stuffed Peppers are a delicious and healthy meal featuring ground chicken, fresh vegetables, and classic Mediterranean flavors. Bell peppers are halved and filled with a savory mixture of cooked rice, chicken, tomatoes, olives, and feta cheese, then baked until tender and bursting with fresh herbaceous aroma. Perfect for a nutritious dinner full of protein and vibrant colors, served with a squeeze of lemon and optional tzatziki sauce.

Ingredients

Scale

Main 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

Vegetables & Flavorings

  • 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

Cheese & Others

  • ½ cup feta cheese, divided, plus more for sprinkling
  • ½ cup water
  • Lemon wedges, for serving

Instructions

  1. Preheat and Prepare Rice: Preheat oven to 350℉ (175℃). Cook the rice according to package instructions until tender and fluffy.
  2. Prepare Peppers: Slice each bell pepper horizontally from top to bottom. Remove and discard stems, ribs, and seeds. Place the pepper halves cut side up in a 9×13 inch baking dish.
  3. Cook Chicken Mixture: Heat olive oil in a large skillet over medium heat. Add ground chicken, kosher salt, and black pepper. Cook until chicken is no longer pink, breaking it up as it cooks. Drain any excess liquid from the skillet.
  4. Add Vegetables and Seasonings: Stir in Italian seasoning, diced red onion, minced garlic, and diced zucchini into the cooked chicken. Cook for an additional 2 minutes, stirring occasionally until vegetables soften.
  5. Combine Filling: In a large bowl, mix together 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 combine all ingredients evenly.
  6. Stuff Peppers & Bake: Spoon the filling evenly into the prepared pepper halves. Sprinkle the tops with the remaining feta cheese and some extra dill. Pour ½ cup of water into the baking dish to create steam during baking. Cover tightly with foil.
  7. Bake: Bake in the preheated oven for 40 to 45 minutes, until peppers are tender and filling is heated through.
  8. Serve: Remove foil and squeeze fresh lemon juice over the stuffed peppers before serving. Enjoy them alongside homemade or store-bought tzatziki sauce for a true Greek experience.

Notes

  • Use white or brown rice according to preference; cooking times and water amount may vary.
  • For a spicier kick, add crushed red pepper flakes when cooking the chicken.
  • Kalamata olives add a salty, briny flavor essential to the recipe; substitute with green olives if needed.
  • Feta cheese can be adjusted to taste; adding more on top creates a nice crust after baking.
  • Leftovers store well and taste great reheated the next day.
  • If preferred, you can substitute ground chicken with ground turkey or lean ground beef.

Keywords: Greek stuffed peppers, ground chicken, healthy dinner, Mediterranean recipe, baked peppers, stuffed bell peppers, feta cheese, kalamata olives

Find it online: https://mixitwitjoe.com/greek-chicken-stuffed-peppers-recipe/