Name: Greek Chicken Stuffed Peppers Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: ⅔ cup uncooked white rice (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

Jump to Recipe

Introduction

Greek Chicken Stuffed Peppers offer a delicious and colorful way to enjoy a Mediterranean-inspired meal. Loaded with tender ground chicken, fresh vegetables, and tangy feta, these stuffed peppers are both hearty and flavorful. They make a perfect dinner for any night of the week.

A close-up image showing three green bell pepper halves placed on a white plate, each filled with a colorful mix of cooked white rice, ground meat, small pieces of red onion, diced green zucchini, and halved cherry tomatoes. The filling is moist and clumpy, filling each pepper half fully with a slightly uneven texture. In the background, two lemon halves add a soft yellow contrast to the vibrant green peppers and colorful filling. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For a gluten-free version, ensure the rice and seasoning contain no added gluten.
Swap ground chicken for ground turkey or lamb for a different flavor profile.
Add chopped spinach or kale to the filling for extra greens.
Use different colored bell peppers for a vibrant presentation.
If you prefer a spicier dish, add a pinch of crushed red pepper flakes to the chicken mixture.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350℉ for about 15 minutes or until heated through. You can also microwave individual portions on medium power for 2 to 3 minutes.

How to Serve

A close-up image shows three green bell pepper halves laid out on a white ceramic dish, each filled with a layer of cooked white rice mixed with small chunks of cooked turkey, halved cherry tomatoes, diced zucchini, and bits of red onion. The green pepper acts as a smooth, hollow base and contrasts with the mixed textures and colors of the soft rice, tender meat, and vibrant vegetables inside. Bright yellow lemon halves are in the blurred background, all set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed peppers ahead of time?

Yes, you can prepare the filling and stuff the peppers in advance. Keep them covered in the refrigerator and bake when ready to serve, adding a few extra minutes to the baking time if they’re cold.

Can I freeze Greek Chicken Stuffed Peppers?

Absolutely. After baking, let the peppers cool completely, then wrap them tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven before serving.