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Greek Chicken Stuffed Peppers Recipe

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★★★★★

4.4 from 59 reviews

These Greek Chicken Stuffed Peppers combine tender ground chicken, flavorful vegetables, and classic Mediterranean ingredients like feta cheese and kalamata olives, all stuffed into sweet bell peppers and baked to perfection. Served with a squeeze of fresh lemon and optional tzatziki sauce, this dish is a delicious and healthy Mediterranean-inspired meal that’s perfect for a weeknight dinner or entertaining guests.

Ingredients

Scale

Main 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

Instructions

  1. Preheat and Cook Rice: Preheat your oven to 350℉ (175℃). Cook the white rice according to the package instructions until tender and set aside.
  2. Prepare Bell Peppers: Slice each bell pepper horizontally from top to bottom, removing the stems, ribs, and seeds. Place the pepper halves cut side up in a 9×13 inch baking dish.
  3. Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the ground chicken, along with salt and pepper. Cook, breaking the meat apart, until it is no longer pink. Drain any excess liquid from the skillet.
  4. Sauté Vegetables and Season: Stir in the Italian seasoning, diced red onion, minced garlic, and diced zucchini into the cooked chicken. Cook for an additional 2 minutes, stirring occasionally, to soften the vegetables and blend the flavors.
  5. Combine the Stuffing: In a large mixing bowl, combine the cooked rice, chicken and vegetable mixture, quartered cherry tomatoes, chopped kalamata olives, half of the feta cheese, and chopped fresh dill. Mix everything until well incorporated.
  6. Stuff and Bake the Peppers: Spoon the chicken and rice mixture evenly into each bell pepper half. Sprinkle the tops with the remaining feta cheese and additional dill if desired. Pour ½ cup of water into the baking dish to help steam the peppers during baking. Cover loosely with foil and bake in the preheated oven for 40 to 45 minutes, until the peppers are tender and the filling is heated through.
  7. Serve: Remove from the oven and squeeze fresh lemon juice over the stuffed peppers. Serve warm, optionally accompanied by homemade or store-bought tzatziki sauce for added creaminess and flavor.

Notes

  • You can substitute brown rice for white rice for a whole grain option; just adjust the cooking time accordingly.
  • Feel free to add or substitute other Mediterranean herbs such as oregano or parsley for dill.
  • For a spicier twist, add a pinch of red pepper flakes when cooking the chicken.
  • Make sure to cover the peppers with foil during baking to keep them moist and help them steam properly.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: Greek chicken stuffed peppers, baked stuffed peppers, Mediterranean stuffed peppers, healthy chicken recipe, feta cheese stuffed peppers

Find it online: https://victoriablair.com/greek-chicken-stuffed-peppers-recipe/