Description
Greek Chicken Stuffed Peppers are a delicious and healthy Mediterranean-inspired meal featuring bell peppers filled with a savory mixture of ground chicken, rice, fresh vegetables, Kalamata olives, and feta cheese. Baked to perfection and served with a squeeze of lemon, this dish offers vibrant flavors and a satisfying texture, perfect for a wholesome family dinner.
Ingredients
Scale
Main 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
- Preheat and Cook Rice: Preheat your oven to 350℉. Cook the rice according to the package instructions until fluffy and set aside.
- Prepare the Peppers: Slice each bell pepper horizontally from top to bottom. Remove the stems, ribs, and seeds. Place the pepper halves cut side up in a 9×13 inch baking dish, ready for stuffing.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the ground chicken breast, kosher salt, and black pepper. Cook, breaking up the meat, until it is no longer pink. Drain any excess liquid to keep the mixture from becoming soggy.
- Add Vegetables and Seasoning: Stir in Italian seasoning, diced red onion, minced garlic, and diced zucchini. Continue cooking for about 2 more minutes, stirring occasionally to soften the vegetables.
- Combine Filling: In a large bowl, mix the cooked rice, chicken and vegetable mixture, cherry tomatoes, chopped Kalamata olives, half of the feta cheese, and chopped fresh dill until well combined.
- Stuff the Peppers: Fill each pepper half with the chicken and rice mixture. Sprinkle the tops with the remaining feta cheese and additional dill for garnish. Pour ½ cup of water into the baking dish to help steam the peppers during baking. Cover the dish tightly with foil.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the peppers are tender and the filling is heated through.
- Serve: Remove from oven, squeeze fresh lemon juice over the stuffed peppers, and serve warm. They pair wonderfully with tzatziki sauce, either homemade or store-bought, for an extra Greek touch.
Notes
- To save time, you can use pre-cooked rice or leftover rice from a previous meal.
- Adjust the amount of feta according to your taste preference, adding more for a saltier, tangier flavor.
- Covering the dish with foil is important to steam the peppers and keep them moist.
- If you prefer, substitute ground turkey for chicken for a leaner option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Keywords: Greek chicken stuffed peppers, baked stuffed peppers, Mediterranean stuffed peppers, healthy stuffed peppers, ground chicken recipes
