Description
Experience the vibrant flavors of the Mediterranean with these Greek Chicken Stuffed Peppers, filled with juicy chicken, fresh veggies, and tangy feta. This dish is not only comforting but also a celebration of wholesome ingredients that will delight your taste buds.
Ingredients
Scale
- ⅔ cup uncooked white rice, or about 2 cups cooked white rice
- 3 bell peppers, halved horizontally and seeded
- 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
- lemon wedges, for serving
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your peppers will cook evenly. While the oven heats, you can prepare the other ingredients.
- Cook the rice. If using uncooked rice, prepare it according to the package instructions. Once it's done, set it aside to cool slightly.
- Prepare the bell peppers. Slice each pepper in half horizontally and remove the seeds and ribs. Arrange them cut side up in a 9×13 baking dish. You want them to be stable and not tip over.
- Heat olive oil in a large skillet over medium heat. Add the ground chicken, kosher salt, and black pepper. Cook for about 5-7 minutes until the chicken is no longer pink, breaking it apart with a spatula as it cooks. Ensure it’s well-cooked and drained of excess liquid to avoid soggy peppers.
- Add the Italian seasoning, red onion, garlic, and zucchini. Stir everything together and cook for an additional 2 minutes. You should notice the onions becoming translucent, which means they’re ready!
- Combine filling ingredients. In a large bowl, mix together the cooked rice, chicken mixture, cherry tomatoes, kalamata olives, ½ cup of feta cheese, and fresh dill. Stir well until everything is evenly combined.
- Stuff the peppers. Generously fill each pepper half with the chicken and rice mixture. Top with the remaining feta cheese and a sprinkle of dill. This adds a lovely visual appeal and extra flavor.
- Add water to the baking dish. Pour ½ cup of water around the peppers to help them steam and stay moist during baking. Cover the dish tightly with foil.
- Bake the peppers. Place the covered dish in the oven and bake for 40 to 45 minutes. They should be tender when done, and the cheese will be slightly golden.
- Serve with lemon wedges. Once out of the oven, squeeze fresh lemon juice over the top before serving. This adds a fresh zing that complements the dish beautifully!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Don’t overcook the chicken to avoid dryness. Use a sturdy baking dish for even cooking, and balance the filling ingredients for the best texture. Let the dish rest for about 5 minutes before serving to meld the flavors.