Greek Chicken Stuffed Peppers Recipe
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.
- 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
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
- Preheat and Cook Rice: Preheat the oven to 350℉. Cook the white rice according to package instructions until fluffy.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastygenius.com/greek-chicken-stuffed-peppers-recipe/
