Go Back
–+ servings
Greek Chicken Stuffed Peppers

Greek Chicken Stuffed Peppers for a Flavorful Dinner Night

Discover the bold Mediterranean flavors of Greek Chicken Stuffed Peppers, a wholesome and customizable dish perfect for dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 peppers
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Uncooked White Rice Can substitute with quinoa or cauliflower rice
  • 1 pound Ground Chicken Breast Can substitute with lean ground turkey or beef
  • 1 medium Red Onion Substitute with yellow onion or shallots if needed
  • 2 cloves Garlic Minced; can substitute with garlic powder
  • 1 medium Zucchini Can swap with yellow squash
  • 1 cup Cherry Tomatoes Can replace with diced regular tomatoes
  • 1/2 cup Kalamata Olives Any brined olives can work
  • 1/2 cup Feta Cheese Can substitute with goat cheese or omit for dairy-free
  • 2 tablespoons Fresh Dill Parsley or basil can be alternatives
For the Peppers
  • 4 medium Bell Peppers Any color of bell pepper is suitable
For Cooking
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with avocado oil
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1/2 teaspoon Freshly Ground Black Pepper Consider white pepper for a milder flavor
  • 1 teaspoon Italian Seasoning Opt for a homemade mix if preferred
  • 1 cup Water Can substitute with broth for added flavor
For Serving
  • 1 lemon Lemon Wedges Squeeze over each pepper before serving

Equipment

  • baking dish
  • Large Skillet
  • mixing bowl

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and cook the uncooked white rice according to package instructions until fluffy.
  2. Slice the bell peppers horizontally in half and remove the seeds and membranes. Arrange in a baking dish cut-side up.
Cooking
  1. In a large skillet, heat olive oil over medium heat. Add ground chicken, seasoning with salt and pepper. Cook for 5-7 minutes until golden.
  2. Add Italian seasoning, red onion, garlic, and zucchini to the skillet. Sauté for 2 minutes until aromatic.
  3. In a large bowl, combine cooked rice with the chicken mixture. Stir in cherry tomatoes, olives, feta, and dill.
  4. Spoon the filling into each bell pepper, packing gently. Optional: sprinkle additional feta and dill on top.
  5. Pour water into the baking dish and cover tightly with aluminum foil. Bake for 40-45 minutes until peppers are tender.
  6. Remove foil in the last 5 minutes for browning, if desired. Let cool slightly before serving.
  7. Drizzle fresh lemon juice over the top and enjoy.

Nutrition

Serving: 1pepperCalories: 320kcalCarbohydrates: 30gProtein: 28gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 100mgCalcium: 200mgIron: 3mg

Notes

For best results, slightly under-cook the rice before stuffing to avoid mushiness during baking. Ensure to pack filling firmly and add water for steaming during baking.

Tried this recipe?

Let us know how it was!