Name: Greek Chicken Stuffed Peppers Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: ⅔ cup uncooked white rice (about 2 cups cooked); 3 bell peppers, halved horizontally and seeded; 1 small red onion, diced; 2 cloves garlic, minced; 1 zucchini, diced; ½ cup cherry tomatoes, quartered; 1 pound ground chicken breast; ½ cup feta cheese, divided, plus more for sprinkling; 1 tablespoon extra virgin olive oil; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 teaspoon Italian seasoning; ½ cup kalamata olives, chopped; 2 tablespoons fresh dill, chopped; ½ cup water; lemon wedges, for serving

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Introduction

Greek Chicken Stuffed Peppers are a delicious and wholesome meal combining tender ground chicken, fresh vegetables, and tangy feta cheese. This vibrant dish brings Mediterranean flavors to your table and is perfect for a hearty weeknight dinner.

The image shows a white plate with two green bell pepper halves stuffed with colorful filling. The first layer is the green bell pepper base, hollowed out and shiny. Inside, there is a mix of white rice, small chunks of cooked ground meat, and diced yellow and red vegetables layered with purple olives and small red tomato pieces. On top, there is a dollop of white creamy sauce with small green herb flecks spread unevenly. Some of the stuffing is spilling out onto the plate. Two silver forks rest next to the peppers. The background is a white marbled texture with hints of green herbs placed nearby. 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℉ (175℃). Cook the rice according to the package instructions and set aside.
Step 2: Slice each bell pepper horizontally from top to bottom. Remove stems, ribs, and seeds. Arrange the pepper halves cut side up in a 9×13-inch baking dish.
Step 3: Heat olive oil in a large skillet over medium heat. Add 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 Italian seasoning, diced red onion, minced garlic, and diced zucchini. Cook for another 2 minutes, stirring occasionally until vegetables start to soften.
Step 5: In a large bowl, combine cooked rice, the chicken and vegetable mixture, cherry tomatoes, Kalamata olives, half the feta cheese, and fresh dill. Mix well to combine.
Step 6: Stuff the mixture evenly into the prepared pepper halves. Sprinkle the tops with the remaining feta cheese and a little extra dill. Pour ½ cup water into the baking dish to help the peppers steam during baking.
Step 7: Cover the dish with foil and bake for 40 to 45 minutes, until the peppers are tender and the filling is heated through.
Step 8: Squeeze fresh lemon juice over the stuffed peppers before serving. For an authentic touch, serve with homemade or store-bought tzatziki sauce.

Tips & Variations

Use quinoa or cauliflower rice instead of white rice for a lighter or gluten-free option.
Swap ground chicken for ground turkey or lamb for different flavors.
Add chopped spinach or kale to the filling for extra greens.
Top with a sprinkle of Parmesan cheese for a richer taste.
If you prefer spicier, add a pinch of crushed red pepper flakes to the filling mixture.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a 350℉ oven until warmed through. Stuffed peppers can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a white baking dish with six stuffed green pepper halves arranged in two rows of three on a white marbled surface. Each pepper half is filled with a colorful mixture that has a creamy texture, topped with small white crumbles and bright red bits, possibly tomatoes, scattered on the filling. The filling appears soft and slightly chunky, with visible pieces of lighter-colored grains or cheese, and finely chopped greens sprinkled on top. A wooden spoon and a small bowl with a white substance are visible near the top, and half a lemon and some green garnish lie around the dish. A soft cloth with beige and white stripes is draped near the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these peppers ahead of time?

Yes, you can prepare the filling and stuff the peppers a day in advance. Store them covered in the refrigerator and bake just before serving.

Can I use other types of cheese instead of feta?

Feta adds a distinctive tangy flavor, but you can substitute with goat cheese or ricotta for a milder taste. Avoid cheeses that melt too much to keep the texture balanced.