Description
Greek Chicken Stuffed Peppers are a flavorful and healthy meal featuring bell peppers filled with a savory mixture of ground chicken, rice, fresh vegetables, olives, and feta cheese, baked to perfection for a comforting Mediterranean-inspired dish.
Ingredients
Rice
- ⅔ cup uncooked white rice (about 2 cups cooked)
Peppers
- 3 bell peppers, halved horizontally and seeded
Chicken Mixture
- 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
Additional Ingredients
- 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°F. Cook the rice according to the package instructions until fluffy and set aside to cool slightly.
- Prepare peppers: Slice each bell pepper horizontally from top to bottom. Remove and discard the stems, ribs, and seeds. Lay the halved peppers cut side up in a 9×13 inch baking dish.
- Cook chicken mixture: Heat the olive oil in a large skillet over medium heat. Add the ground chicken, salt, and pepper. Cook until the chicken is no longer pink, breaking it apart as it cooks. Drain any excess liquid.
- Add vegetables and seasonings: Stir in the Italian seasoning, diced red onion, minced garlic, and zucchini. Cook for an additional 2 minutes, stirring occasionally to combine the flavors.
- Combine stuffing: In a large bowl, combine the cooked rice, the chicken and vegetable mixture, cherry tomatoes, chopped Kalamata olives, half the feta cheese, and chopped fresh dill. Stir thoroughly until well mixed.
- Stuff peppers and bake: Spoon the filling mixture evenly into each pepper half. Sprinkle additional feta cheese and dill on top. Pour ½ cup of water into the bottom of the baking dish to create steam during baking. Cover the dish tightly with foil and bake for 40 to 45 minutes until peppers are tender.
- Serve: Before serving, squeeze fresh lemon juice over the stuffed peppers. They pair wonderfully with tzatziki sauce, either homemade or store-bought.
Notes
- Use white rice or substitute with brown rice for a healthier option, noting that cooking times may vary.
- If you prefer spicier flavors, add a pinch of red pepper flakes when cooking the chicken.
- Feta cheese can be adjusted based on taste; adding more will give a stronger tangy flavor.
- Make sure to cover the baking dish to keep the peppers moist and help them steam during baking.
- This recipe can be prepared ahead of time and baked just before serving for convenience.
- For a vegetarian version, replace ground chicken with cooked lentils or plant-based meat substitutes.
