Greek Chicken Stuffed Peppers Recipe

Introduction

Greek Chicken Stuffed Peppers are a vibrant and healthy meal packed with Mediterranean flavors. Tender bell peppers are filled with a savory mixture of ground chicken, rice, fresh vegetables, olives, and feta cheese, then baked to perfection. This dish makes a satisfying dinner that’s both colorful and comforting.

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. Step 1: Preheat your oven to 350℉. Cook the rice according to the package instructions and set aside.
2. Step 2: Slice each bell pepper horizontally from top to bottom, discarding stems and removing ribs and seeds. Arrange the pepper halves cut side up in a 9×13-inch baking dish.
3. Step 3: Heat the olive oil in a large skillet over medium heat. Add the ground chicken along with the salt and pepper. Cook until the chicken is no longer pink, breaking it up as it cooks. Drain any excess liquid.
4. Step 4: Stir in the Italian seasoning, diced red onion, minced garlic, and zucchini. Cook for 2 more minutes, stirring occasionally.
5. Step 5: In a large bowl, combine the cooked rice, chicken mixture, cherry tomatoes, Kalamata olives, half of the feta cheese, and chopped dill. Mix well until everything is evenly combined.
6. Step 6: Spoon the filling evenly into each pepper half. Sprinkle the tops with the remaining feta cheese and some extra dill. Pour ½ cup of water into the baking dish to help steam the peppers. Cover the dish with foil and bake for 40 to 45 minutes, until the peppers are tender.
7. Step 7: Remove from the oven and squeeze fresh lemon juice over the stuffed peppers just before serving. They pair wonderfully with homemade or store-bought tzatziki sauce.

Tips & Variations

• Use quinoa or brown rice instead of white rice for a healthier twist.
• Add some chopped spinach or kale to the filling for extra greens.
• Swap ground chicken with ground turkey or lamb for different flavor profiles.
• For a spicier kick, add a pinch of red pepper flakes to the filling mixture.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350℉ oven for about 15-20 minutes or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed peppers ahead of time?

Yes, you can assemble the peppers and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Are these peppers gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free broth or seasonings, if any are added beyond the listed ingredients.

Greek Chicken Stuffed Peppers Recipe

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★★★★★

4.8 from 71 reviews

This Greek Chicken Stuffed Peppers recipe combines tender ground chicken with classic Mediterranean flavors like feta, Kalamata olives, and fresh dill, all stuffed into colorful bell peppers. Cooked in the oven to perfect tenderness, this dish offers a healthy, flavorful, and satisfying meal, perfect for weeknight dinners or entertaining guests.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 stuffed pepper halves (serves 3-4) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• ⅔ cup uncooked white rice (about 2 cups cooked rice)
• 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 Cook Rice: Preheat the oven to 350℉. Cook the white rice according to package instructions until fluffy.
2. Prepare Peppers: Slice each bell pepper horizontally from top to bottom. Discard the stems and remove ribs and seeds from inside the peppers. Lay the pepper halves cut side up in a 9×13 inch baking dish.
3. Cook Chicken: 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.
4. Add Vegetables and Seasoning: Stir in the Italian seasoning, diced red onion, minced garlic, and diced zucchini. Cook for an additional 2 minutes, stirring occasionally to combine flavors.
5. Combine Filling Ingredients: In a large bowl, mix cooked rice, the cooked chicken and vegetable mixture, quartered cherry tomatoes, chopped Kalamata olives, half of the feta cheese, and chopped fresh dill. Stir until well combined.
6. Stuff Peppers and Bake: Spoon the filling mixture evenly into the prepared pepper halves. Sprinkle the tops with the remaining feta cheese and additional fresh dill. Pour ½ cup water into the bottom of the baking dish to help create steam during baking. Cover the dish tightly 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. Enjoy with homemade or store-bought tzatziki sauce for an authentic Greek experience.

Notes

• Using ground chicken breast keeps the dish lean and healthy.
• Make sure to discard the pepper seeds to avoid any bitterness.
• Adding water to the baking dish helps steam the peppers, making them tender.
• Feta cheese adds a salty, creamy richness—feel free to add more on top for extra flavor.
• Serve with tzatziki sauce or a simple Greek salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Greek chicken stuffed peppers, ground chicken stuffed bell peppers, healthy stuffed peppers, Mediterranean stuffed peppers, baked stuffed peppers