Description
Greek Chicken Stuffed Peppers are a delicious and healthy Mediterranean-inspired dish featuring ground chicken mixed with rice, fresh vegetables, Kalamata olives, and feta cheese, all baked inside bell pepper halves. This flavorful and colorful meal is perfect for a wholesome dinner, offering a balance of protein, veggies, and classic Greek flavors.
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
- Preheat and Cook Rice: Preheat your oven to 350°F. Prepare the white rice by cooking it according to the package instructions until fluffy and set aside.
- Prepare Peppers: Slice each bell pepper horizontally from top to bottom, carefully discarding the stems, ribs, and seeds. Arrange the pepper halves cut side up in a 9×13 inch baking dish to get ready for stuffing.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the ground chicken along with salt and black pepper. Cook until the chicken is fully cooked and no longer pink, breaking it up into small pieces as it cooks. Drain any excess liquid from the skillet.
- Sauté Vegetables: Stir in the Italian seasoning, diced red onion, minced garlic, and diced zucchini into the skillet with the chicken. Cook for an additional 2 minutes, stirring occasionally until the vegetables are slightly softened.
- Mix Filling: In a large bowl, combine the cooked rice, chicken and vegetable mixture, cherry tomatoes, chopped Kalamata olives, half of the feta cheese, and chopped fresh dill. Stir everything well until evenly incorporated.
- Stuff and Prepare for Baking: Spoon the mixture evenly into the prepared pepper halves. Sprinkle extra feta cheese and some dill on top of each stuffed pepper for added flavor. Pour ½ cup of water into the baking dish around the peppers to help steam them during baking. Cover the dish tightly with foil.
- Bake the Peppers: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, until the peppers are tender and the filling is heated through.
- Serve: Remove from the oven and squeeze fresh lemon juice over the stuffed peppers before serving. These are delicious alongside homemade or store-bought tzatziki sauce for an authentic Greek touch.
Notes
- Using bell peppers that are uniform in size helps ensure even cooking.
- You can substitute ground turkey for chicken if preferred.
- For a vegetarian option, omit chicken and add more vegetables or chickpeas.
- Make sure to cover the baking dish tightly to keep the peppers moist and tender.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Keywords: Greek stuffed peppers, stuffed bell peppers, ground chicken recipe, Mediterranean chicken, baked stuffed peppers, healthy chicken dinner
