Greek Chicken Stuffed Bell Peppers Recipe
Greek Chicken Stuffed Peppers are a flavorful and healthy dish featuring bell peppers filled with a savory mixture of ground chicken, rice, fresh vegetables, Kalamata olives, and feta cheese. Baked to perfection and garnished with fresh dill and lemon, this recipe combines Mediterranean flavors into a satisfying, nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 stuffed pepper halves (3 peppers, halved) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Scale
Rice
- ⅔ cup uncooked white rice (or about 2 cups cooked white rice)
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
- 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 (for baking)
For Serving
- Lemon wedges
- Optional: Tzatziki sauce (homemade or store-bought)
Instructions
- Preheat and Cook Rice: Preheat your oven to 350°F (175°C). Cook the white rice according to package instructions until fluffy and fully cooked.
- Prepare Peppers: Slice each bell pepper horizontally from top to bottom. Discard the stems and remove the ribs and seeds. Arrange the pepper halves cut side up in a 9×13 inch baking dish.
- Cook Chicken: Heat the olive oil in a large skillet over medium heat. Add the ground chicken, kosher salt, and black pepper. Cook the chicken until no longer pink, breaking it up into small pieces as it cooks. Drain any excess liquid from the skillet.
- Add Vegetables and Seasoning: Stir in the Italian seasoning, diced red onion, minced garlic, and diced zucchini into the cooked chicken. Continue cooking and stirring occasionally for about 2 minutes until the vegetables are slightly softened.
- Combine Stuffing: In a large bowl, mix together the cooked rice, chicken and vegetable mixture, cherry tomatoes, chopped Kalamata olives, half of the feta cheese, and chopped fresh dill until thoroughly combined.
- Stuff Peppers and Bake: Fill each pepper half generously with the chicken and rice mixture. Sprinkle the tops with the remaining feta cheese and some additional dill. Pour ½ cup of water into the baking dish to create steam, then cover tightly with aluminum foil. Bake in the preheated oven for 40 to 45 minutes until the peppers are tender.
- Serve: Remove from the oven and squeeze fresh lemon juice over the stuffed peppers before serving. Serve warm, optionally with tzatziki sauce on the side for added flavor.
Notes
- For a low-carb version, substitute rice with cauliflower rice.
- Use different colored bell peppers for a colorful presentation.
- Allow the dish to rest for a few minutes after baking for easier serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in the oven or microwave before serving.
Keywords: Greek stuffed peppers, chicken stuffed peppers, baked stuffed peppers, Mediterranean chicken recipe, healthy stuffed peppers, feta and olive stuffed peppers
Find it online: https://islawhite.com/greek-chicken-stuffed-bell-peppers-recipe/
