Ingredients

⅔ cup uncooked white rice (or about 2 cups cooked white 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

Step 1: Preheat the oven to 350℉. Cook the rice according to package instructions.

Step 2: Slice each bell pepper horizontally from top to bottom. Discard the stems, remove the ribs and seeds, then place the halves cut side up in a 9 x 13-inch baking dish.

Step 3: Heat olive oil in a large skillet over medium heat. Add the ground chicken, salt, and pepper. Cook, breaking the meat apart, until no longer pink. Drain any excess liquid.

Step 4: Stir in Italian seasoning, red onion, garlic, and zucchini. Cook for about 2 more minutes, stirring occasionally until vegetables soften slightly.

Step 5: In a large bowl, combine the cooked rice, chicken mixture, cherry tomatoes, Kalamata olives, half the feta, and chopped dill. Stir well to blend all ingredients.

Step 6: Stuff the mixture evenly into the prepared pepper halves. Sprinkle the tops with remaining feta and some more dill. Pour ½ cup water into the baking dish to create steam during baking. Cover with foil.

Step 7: Bake for 40 to 45 minutes, until peppers are tender and the filling is heated through. Remove foil and let cool slightly before serving.

Step 8: Serve with lemon wedges to squeeze on top and tzatziki sauce on the side for a refreshing finish.

Tips & Variations

Use cooked quinoa or couscous instead of rice for a different texture and flavor.

For added spice, sprinkle some crushed red pepper flakes into the filling.

Swap ground chicken for ground turkey or lamb for a richer taste.

Make it vegetarian by substituting the meat with cooked lentils or chopped mushrooms.

Fresh herbs like oregano or parsley can be added along with dill for extra brightness.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the stuffed peppers a day ahead, cover them, and keep refrigerated. Bake just before serving for best texture and flavor.

What if I don’t have fresh dill?

Dried dill can be used in a pinch—use about one-third the amount called for fresh dill since dried herbs are more concentrated. Alternatively, fresh parsley or oregano work well too.