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Greek Chicken Stuffed Peppers Recipe

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★★★★★

4.7 from 85 reviews

A flavorful and healthy Greek-inspired dish featuring bell peppers stuffed with a savory mixture of ground chicken, rice, vegetables, kalamata olives, and feta cheese, baked to perfection and served with a bright squeeze of lemon.

Ingredients

Scale

Rice

  • ⅔ cup uncooked white rice (about 2 cups cooked)

Vegetables and Peppers

  • 3 bell peppers, halved horizontally and seeded
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • ½ cup cherry tomatoes, quartered

Meat and Dairy

  • 1 pound ground chicken breast
  • ½ cup feta cheese, divided, plus more for sprinkling

Other Ingredients

  • 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

Instructions

  1. Prepare the Oven and Rice: Preheat your oven to 350℉ (175℃). Cook the rice as per the package instructions until fluffy and set aside.
  2. Prepare the Peppers: Slice each bell pepper horizontally from top to bottom, discard the stems, and remove the ribs and seeds. Place the pepper halves cut side up in a 9×13 inch baking dish.
  3. Cook the Ground Chicken: In a large skillet, heat olive oil over medium heat. Add the ground chicken along with salt and pepper. Cook until no longer pink, breaking up the meat as it cooks. Drain any excess liquid.
  4. Add Vegetables and Seasoning: Stir in Italian seasoning, diced red onion, minced garlic, and diced zucchini. Cook for 2 more minutes, stirring occasionally to soften the vegetables.
  5. Mix Filling Ingredients: In a large bowl, combine the cooked rice, the chicken and vegetable mixture, quartered cherry tomatoes, chopped kalamata olives, half of the feta cheese, and chopped fresh dill. Mix thoroughly to combine all flavors.
  6. Stuff the Peppers and Bake: Spoon the filling mixture evenly into each pepper half. Sprinkle the tops with the remaining feta cheese and extra dill if desired. Pour ½ cup of water into the baking dish to create steam. Cover the dish with foil and bake for 40 to 45 minutes until peppers are tender and filling is heated through.
  7. Serve: Remove from oven and squeeze fresh lemon juice over the stuffed peppers before serving. These pair wonderfully with tzatziki sauce, either homemade or store-bought, for an added refreshing touch.

Notes

  • Using ground chicken breast keeps the dish lean and flavorful.
  • Removing the pepper seeds and ribs ensures a pleasant texture and ease of eating.
  • Adding water to the baking dish helps steam the peppers, keeping them moist during baking.
  • Feel free to substitute white rice with brown rice for a whole-grain option, though cooking time and texture will vary.
  • For a vegetarian version, replace ground chicken with cooked lentils or chopped mushrooms and omit the feta cheese or use vegan cheese.
  • Serve with a side of tzatziki sauce for a classic Greek flavor complement.

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

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