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–+ servings
Greek Chicken Stuffed Peppers

Savory Greek Chicken Stuffed Peppers for a Flavorful Feast

Enjoy the vibrant flavors of Greek Chicken Stuffed Peppers, a nutritious and gluten-free dish perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 peppers
Course: Chicken
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup White Rice Substitute with quinoa or cauliflower rice for low-carb option.
  • 1 lb Ground Chicken Breast Can substitute with ground turkey or a meat alternative.
  • 1 medium Red Onion Yellow onion works as a suitable alternative.
  • 3 cloves Garlic Fresh garlic is preferred.
  • 1 medium Zucchini Can be swapped with yellow squash.
  • 1 cup Cherry Tomatoes Diced regular tomatoes can be used.
  • 1/2 cup Kalamata Olives Any black olives can serve as a substitute.
  • 1/2 cup Feta Cheese Goat cheese can be a delicious alternative.
  • 2 tablespoons Fresh Dill Parsley can be used instead.
For the Peppers
  • 4 large Bell Peppers Any color—red, green, or yellow—works.
For Seasoning
  • 1 tablespoon Extra Virgin Olive Oil Use any light cooking oil as a substitute.
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper Can swap for white pepper.
  • 1 tablespoon Italian Seasoning Substitute with a mix of dried oregano, basil, and thyme.
For Baking
  • 1 cup Water Creates steam in the baking dish.
  • 1 whole Lemon Wedges Serve fresh for a bright, citrusy finish.

Equipment

  • Baking Dish
  • medium saucepan
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and gather a rectangular baking dish.
  2. Cook white rice according to package instructions (about 15-20 minutes).
  3. Halve the bell peppers lengthwise, remove seeds and membranes, and place cut side up in the baking dish.
  4. Cook ground chicken, seasoning with salt and pepper, until browned (5-7 minutes).
  5. Stir in Italian seasoning, red onion, garlic, and zucchini; sauté for 1-2 minutes.
  6. Mix cooked rice with the chicken and vegetable mixture, then fold in tomatoes, olives, feta, and dill.
  7. Spoon filling into the pepper halves, pressing down slightly.
  8. Pour water into the dish, cover with foil, and prepare for baking.
  9. Bake for 40-45 minutes until peppers are tender but hold shape.
  10. Let cool slightly, squeeze lemon juice over the top, and serve.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 20IUVitamin C: 150mgCalcium: 15mgIron: 10mg

Notes

Use fresh garlic and ingredients for the best flavor. Store leftovers in an airtight container for up to 3 days.

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