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–+ servings
Greek Chicken Stuffed Peppers

Savor the Flavor of Greek Chicken Stuffed Peppers at Home

Delight in Greek Chicken Stuffed Peppers, a vibrant, gluten-free dish celebrating Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 cup uncooked white rice can use brown rice for added nutrition
  • 1 lb ground chicken breast can substitute turkey or plant-based meat
  • 2 tablespoons extra virgin olive oil adds richness
  • 1 medium red onion can use yellow or white onion
  • 2 cloves garlic fresh minced preferred
  • 1 medium zucchini can substitute with squash
  • 1 cup cherry tomatoes can replace with diced regular tomatoes
  • 1/2 cup Kalamata olives any olive variety can work
  • 1/2 cup feta cheese vegan feta can be substituted
  • 1 tablespoon fresh dill can substitute with parsley or oregano
  • 1 tablespoon Italian seasoning fresh herbs can replace dried
  • to taste kosher salt adjust quantity to taste
  • to taste freshly ground black pepper adjust quantity to taste
Peppers
  • 4 bell peppers any color can be used
  • 1 cup water used for steaming the peppers
For Serving
  • 4 lemon wedges for serving

Equipment

  • Skillet
  • Baking dish
  • Mixing bowl

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and cook the uncooked white rice according to package directions.
  2. Slice the colorful bell peppers in half from top to bottom and remove the seeds and membranes. Arrange them cut-side up in a greased baking dish.
  3. Heat olive oil in a skillet over medium heat, add ground chicken with salt and pepper, and cook until no longer pink, about 5-7 minutes.
  4. Stir in Italian seasoning, diced onion, minced garlic, and zucchini. Sauté for an additional 2 minutes.
  5. In a bowl, combine cooked rice with chicken mixture, halved cherry tomatoes, sliced olives, half of the feta, and chopped dill. Stir gently until combined.
  6. Stuff each halved bell pepper with the filling. Top with remaining feta and dill.
  7. Pour water into the baking dish, cover tightly with foil, and bake for 40-45 minutes until peppers are tender.
  8. Serve hot with lemon wedges on the side for squeezing over the dish.

Nutrition

Serving: 1pepperCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 450mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 80mgCalcium: 150mgIron: 3mg

Notes

Choose mixed bell pepper colors for visual appeal and consider using quinoa instead of rice for a variation.

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