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–+ servings
Greek Chicken Stuffed Peppers

Greek Chicken Stuffed Peppers That Will Brighten Your Dinner

Enjoy vibrant Greek Chicken Stuffed Peppers, a gluten-free dish filled with Mediterranean flavors for a delightful dinner.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup White Rice Can substitute with quinoa
  • 1 lb Ground Chicken Breast Ground turkey or beef can be substituted
  • 1 tbsp Extra Virgin Olive Oil Avocado oil can be used as an alternative
  • 1 tsp Kosher Salt Sea salt is a suitable alternative
  • 1/2 tsp Black Pepper White pepper can be an alternative
  • 1 tbsp Italian Seasoning Alternatively, fresh herbs can be used
  • 1 medium Red Onion Shallots or yellow onion work well as substitutes
  • 2 cloves Garlic Fresh garlic is preferred
  • 1 medium Zucchini Any summer squash can be swapped
For the Peppers
  • 4 large Bell Peppers Any color for variety
  • 1/4 cup Water Vegetable broth can add more flavor
For the Topping
  • 1 cup Cherry Tomatoes Regular diced tomatoes are a possible alternative
  • 1/2 cup Kalamata Olives Green olives can replace them
  • 1/2 cup Feta Cheese Goat cheese is another option
  • 2 tbsp Fresh Dill Thyme or parsley can be utilized instead
  • 1 Lemon Wedges Fresh lime can be a substitute

Equipment

  • Oven
  • Skillet
  • Baking Dish
  • Mixing Bowl

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Prepare the white rice according to the package instructions.
  3. Carefully halve the bell peppers horizontally, removing the seeds and membranes.
  4. In a skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the ground chicken and cook until browned, about 5–7 minutes.
  5. Stir in the Italian seasoning, diced red onion, minced garlic, and zucchini, cooking for an additional 2 minutes.
  6. In a large mixing bowl, combine the chicken mixture with the prepared rice, halved cherry tomatoes, sliced Kalamata olives, crumbled feta cheese, and fresh dill. Mix thoroughly.
  7. Generously stuff each half of the bell peppers with the chicken and rice mixture, then sprinkle additional feta cheese on top.
  8. Pour about ¼ cup of water into the bottom of the baking dish around the peppers and cover tightly with aluminum foil.
  9. Bake for 40 to 45 minutes, removing the foil during the last few minutes for a crispy top.
  10. Serve hot with a squeeze of fresh lemon juice over the top.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 80mgCalcium: 200mgIron: 3mg

Notes

These stuffed peppers are best served warm but are also delicious cold as leftovers.

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