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); 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

Introduction

Greek Chicken Stuffed Peppers are a flavorful and wholesome dish perfect for a weeknight dinner or a casual gathering. Tender bell peppers are filled with a savory mixture of ground chicken, rice, fresh vegetables, and classic Mediterranean ingredients like feta and olives. This recipe brings the vibrant tastes of Greece right to your kitchen with ease.

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 (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

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, and remove ribs and seeds. Place 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 the ground chicken, salt, and pepper. Cook until the chicken is no longer pink, breaking it up as it cooks. Drain any excess liquid.

Step 4: Stir in the 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, chopped kalamata olives, half of the feta cheese, and fresh dill. Mix well.

Step 6: Stuff each pepper half with the filling mixture. Sprinkle the tops with the remaining feta cheese and dill. Pour ½ cup of water into the baking dish to create steam while baking.

Step 7: Cover the dish with foil and bake for 40 to 45 minutes until the peppers are tender. Before serving, squeeze fresh lemon juice over the stuffed peppers.

Step 8: Serve warm with lemon wedges and your choice of tzatziki sauce for an authentic touch.

Tips & Variations

Use quinoa or cauliflower rice as a low-carb alternative to white rice.

Add chopped spinach or kale to the filling for extra greens.

Swap ground chicken for turkey or a plant-based substitute if preferred.

Top with a sprinkle of breadcrumbs before baking for a crunchy finish.

Serve with homemade or store-bought tzatziki for added creaminess.

FAQs

Can I prepare these stuffed peppers in advance?

Yes, you can assemble the stuffed peppers a day ahead and keep them covered in the refrigerator. Bake just before serving for the best texture and flavor.

Can I use other types of cheese instead of feta?

Feta cheese adds a tangy, salty flavor that complements the dish well, but you can substitute with goat cheese or queso fresco for a similar taste profile.