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Greek Chicken Stuffed Peppers Recipe

Greek Chicken Stuffed Peppers Recipe
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★★★★★

5.2 from 15 reviews

These Greek Chicken Stuffed Peppers are a delicious and healthy Mediterranean-inspired meal, filled with savory ground chicken, fresh vegetables, tangy feta cheese, and aromatic herbs. Perfect for a nutritious weeknight dinner or a summer dinner party, this recipe offers a satisfying combination of flavors and textures all baked together in colorful bell peppers.

Ingredients

Scale

Main 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. Preheat and Prepare Rice: Preheat your oven to 350℉ (175℃). Cook the rice according to the package instructions until fluffy and set aside to cool slightly.
  2. Prepare Peppers: Slice each bell pepper horizontally from top to bottom, removing stems, ribs, and seeds. Arrange the pepper halves cut side up in a 9×13 inch baking dish.
  3. Cook Chicken: Heat the olive oil in a large skillet over medium heat. Add ground chicken, salt, and black pepper. Cook, breaking up the meat with a spoon, until the chicken is no longer pink. Drain any excess liquid.
  4. Add Vegetables and Seasoning: Stir in Italian seasoning, diced red onion, minced garlic, and diced zucchini. Continue cooking for about 2 minutes until vegetables soften, stirring occasionally.
  5. Mix Filling: In a large bowl, combine the cooked rice, chicken mixture, cherry tomatoes, Kalamata olives, half of the feta cheese, and chopped fresh dill. Stir everything until well mixed.
  6. Stuff Peppers: Spoon the filling mixture evenly into each pepper half. Sprinkle the tops with the remaining feta cheese and a bit more dill. Pour ½ cup of water into the baking dish around the peppers to help steam them while baking.
  7. Bake: Cover the baking dish 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.
  8. Serve: Remove the foil and squeeze fresh lemon juice over the stuffed peppers before serving. Optionally, enjoy with tzatziki sauce on the side for extra flavor.

Notes

  • For a vegetarian version, substitute ground chicken with plant-based ground meat or cooked lentils.
  • Make sure to drain any excess liquid from the cooked chicken to prevent soggy filling.
  • Use fresh herbs like dill for the best flavor, but dried can be used in a pinch (use about 1 teaspoon dried dill if fresh is unavailable).
  • Cooking peppers horizontally (laying flat) helps them bake evenly and hold filling better.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Nutrition

Keywords: Greek stuffed peppers, chicken stuffed peppers, Mediterranean chicken recipe, healthy stuffed peppers, baked stuffed peppers recipe

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