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); 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· 4.3 from 46 reviews

If you’re craving a vibrant and wholesome meal packed with Mediterranean flavors, this Greek Chicken Stuffed Peppers Recipe is a guaranteed winner. Juicy bell peppers filled with a savory mixture of tender ground chicken, fluffy rice, tangy feta, and fresh herbs create a delightful harmony that feels both comforting and fresh. The blend of textures and bright notes from olives, tomatoes, and dill makes every bite a celebration. It’s a dish you’ll want to make again and again, sharing the joy of simple ingredients coming together in a delicious way.

Ingredients You’ll Need

The image shows three pieces of green bell pepper halves filled with a mix of cooked rice, chopped red onions, small dark olives, and diced red tomatoes, all layered inside the peppers. On top of each stuffed pepper is a dollop of white creamy sauce with visible small green herbs. The peppers are placed on a clean, white plate with two silver forks resting nearby. In the background, there is a glimpse of a white bowl and a sliced lemon on a white marbled surface, with some fresh green dill scattered around. photo taken with an iphone --ar 4:5 --v 7

Getting this Greek Chicken Stuffed Peppers Recipe on your table is easier than you think because it calls for straightforward ingredients that each bring their unique character. From the sweetness of bell peppers to the savory depth of ground chicken and the creamy saltiness of feta cheese, every component plays a vital role in making this dish unforgettable.

⅔ cup uncooked white rice: Provides a fluffy, neutral base that soaks up all the flavors while adding wonderful texture.
3 bell peppers, halved horizontally and seeded: These colorful vessels bring sweetness and a slight crunch after baking.
1 tablespoon extra virgin olive oil: Adds richness and helps sauté the chicken and vegetables beautifully.
1 pound ground chicken breast: Lean and tender protein that absorbs the spices and ingredients perfectly.
½ teaspoon kosher salt: Enhances all the ingredients’ natural flavors without overpowering them.
½ teaspoon freshly ground black pepper: Brings a subtle heat and depth to the dish.
1 teaspoon Italian seasoning: A fragrant mix that complements the Mediterranean theme with herbs like oregano and basil.
1 small red onion, diced: Adds a mild sweetness and a bit of crunch to balance the textures.
2 cloves garlic, minced: Gives a signature punch of aroma and flavor essential to Greek-inspired dishes.
1 zucchini diced: Provides freshness and a soft bite that keeps the stuffing moist.
½ cup cherry tomatoes, quartered: Bursts of juiciness that lighten the richness of the mixture.
½ cup kalamata olives, chopped: Offers a briny contrast that’s signature to Greek cuisine.
½ cup feta cheese, divided: Creamy and tangy, it melts slightly inside and crowns the peppers when baked.
2 tablespoons fresh dill, chopped: Imparts a bright, herbaceous note that lifts the entire dish.
½ cup water: Creates steam during baking to keep the peppers tender without drying out.
Lemon wedges, for serving: A fresh squeeze adds vibrant acidity that cuts through the richness beautifully.

How to Make Greek Chicken Stuffed Peppers Recipe

Step 1: Prepare the Peppers

Start by preheating your oven to 350℉ so it’s ready when your peppers are stuffed. Next, carefully slice your bell peppers horizontally, removing the stems, ribs, and seeds so they’re ready to be filled. Lay these pepper halves cut side up in a 9×13 baking dish — they’ll act as colorful little boats for our hearty filling.

Step 2: Cook the Rice

While prepping the peppers, get your rice cooking according to the package instructions. The rice needs to be nicely cooked but still fluffy because it adds both texture and bulk to our stuffing, helping everything cling together.

Step 3: Brown the Chicken and Vegetables

Heat the olive oil in a large skillet over medium heat, then add the ground chicken along with salt and pepper. Cook the chicken until it loses its pink color, breaking it up with a spoon as it cooks to create a crumbly texture. Drain any excess liquid to avoid sogginess. Then stir in Italian seasoning, diced red onion, minced garlic, and zucchini. Let everything cook another couple of minutes so the flavors meld and the veggies soften slightly.

Step 4: Combine the Filling

In a large bowl, mix together your cooked rice and chicken mixture. Toss in the quartered cherry tomatoes, chopped kalamata olives, half of the feta cheese, and fresh dill. Stir gently but thoroughly so all these delicious elements marry and the feta starts to soften into the mix.

Step 5: Stuff and Bake the Peppers

Spoon the mixture generously into each pepper half, filling them just right but not overstuffed. Sprinkle the tops with the remaining feta and a bit more dill for that beautiful finishing touch. Pour half a cup of water into the baking dish — this small addition helps steam the peppers as they bake, keeping them tender and juicy. Cover the dish with foil and bake for 40 to 45 minutes until the peppers are perfectly soft and the filling is heated through.

Step 6: Serve with a Bright Touch

Once baked, squeeze fresh lemon juice over the peppers to add a zesty brightness that balances the richness and makes every bite sing. Serve alongside tzatziki sauce to truly embrace the authentic Greek flavors.

How to Serve Greek Chicken Stuffed Peppers Recipe

The image shows a clean arrangement of fresh ingredients laid out on a white marbled surface. There are three bright green bell peppers at the center bottom. Above them, there is a large container of pale pink ground chicken on the left, next to a small clear bowl with chopped red cherry tomatoes and another clear bowl with diced green zucchini. A halved yellow lemon sits in the middle near a red onion and a clove of garlic. On the right side, there is a white block of feta cheese next to a small jar of Italian seasoning with a wooden spoon in it and fresh dill herbs next to a clear bowl filled with white rice. Small bowls of black ground pepper, kosher salt, and kalamata olives are arranged near the bottom. The whole setup is bright and fresh with labels for each ingredient. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra crumbled feta and freshly chopped dill right after baking adds a lovely visual pop and bursts of flavor. A squeeze of lemon wedges brings a fresh citrus note, lifting the entire dish. If you love herbs, a few sprigs of fresh parsley work wonderfully too.

Side Dishes

Serve these stuffed peppers with a cool, creamy tzatziki sauce for contrast. A light Greek salad with cucumbers, tomatoes, and red onion dressed in olive oil and vinegar echoes the Mediterranean flavors. For something heartier, buttery roasted potatoes or a simple pilaf can complement the dish beautifully.

Creative Ways to Present

For a trendy twist, serve the stuffing over quinoa or a bed of greens instead of inside the peppers as a deconstructed bowl. Or try mini bell peppers for individual servings at a party. Wrapping leftovers in warm pita creates a fantastic handheld Greek-inspired wrap.

Make Ahead and Storage

Storing Leftovers

Leftover Greek Chicken Stuffed Peppers Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it rests, and they reheat beautifully for a quick lunch or dinner.

Freezing

To enjoy this dish later, freeze stuffed peppers in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They keep well for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat leftovers in the oven at 350℉ covered with foil for about 20 minutes until warmed through, which keeps the peppers tender. You can also microwave single portions, but watch the time to avoid drying out the filling.

FAQs

Can I use other types of meat for this Greek Chicken Stuffed Peppers Recipe?

Absolutely! Ground turkey, beef, or even lamb will work beautifully and bring their own unique flavors. Just adjust seasoning slightly if using fattier meats.

Is it possible to make this recipe gluten-free?

Yes, the recipe is naturally gluten-free as long as you use plain rice and check that your seasoning blends don’t contain gluten additives.

Can I prepare this dish vegetarian-style?

For a vegetarian version, swap the ground chicken for cooked lentils or crumbled firm tofu, and consider adding extra veggies like mushrooms or eggplant to keep it hearty.

How can I make these stuffed peppers spicier?

Add finely chopped fresh chili peppers or a pinch of red pepper flakes to the filling mixture depending on your heat preference for a nice kick.

Can I assemble the peppers ahead of time?

Yes! You can stuff the peppers a few hours ahead and refrigerate them covered. Just add the water to the baking dish right before baking to ensure perfect steaming.

Final Thoughts

If you’re looking for a meal that feels like a warm hug on a plate, this Greek Chicken Stuffed Peppers Recipe is your answer. It’s simple, nourishing, and bursting with Mediterranean sunshine in every bite. Don’t hesitate to make it part of your regular rotation — once you try it, these stuffed peppers become a beloved classic you’ll want to share with everyone you care about.