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Greek Chicken Stuffed Peppers

Savory Greek Chicken Stuffed Peppers for a Fresh Dinner Twist

These Greek Chicken Stuffed Peppers are a vibrant combination of savory ground chicken, fresh vegetables, and aromatic herbs, making for a nutritious gluten-free meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 stuffed peppers
Course: Lunch
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup uncooked white rice can substitute with brown rice for nuttier flavor
  • 1 pound ground chicken breast can substitute with ground turkey or beef
  • 1 medium red onion substitute with white onion for sharper flavor
  • 2 cloves garlic or use garlic powder if necessary
  • 1 medium zucchini summer squash is a good substitute
  • 1 cup cherry tomatoes or diced tomatoes if unavailable
  • 1/2 cup kalamata olives can substitute with green olives or capers
  • 1/2 cup feta cheese or goat cheese for a different taste
  • 1 tablespoon fresh dill can substitute with chives or parsley
  • 1 teaspoon kosher salt adjust to taste
  • 1/2 teaspoon freshly ground black pepper
For the Peppers
  • 4 bell peppers any color is acceptable
For Cooking
  • 2 tablespoons extra virgin olive oil can replace with avocado oil
  • 1/2 cup water to help steam the peppers during baking
For Serving
  • 1 lemon wedges to provide brightness when serving

Equipment

  • Baking Dish
  • Large Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions for Greek Chicken Stuffed Peppers
  1. Preheat your oven to 350°F (175°C) and prepare the rice according to the package instructions.
  2. Slice the bell peppers in half lengthwise, remove seeds, and place them cut side up in a baking dish.
  3. In a large skillet, heat olive oil over medium heat. Add ground chicken, kosher salt, and black pepper, cooking until browned.
  4. Add diced red onion, minced garlic, and zucchini to the skillet, stirring continuously for about 2 minutes.
  5. In a mixing bowl, combine the cooked rice, chicken mixture, halved cherry tomatoes, kalamata olives, half of the feta cheese, and dill.
  6. Spoon the filling into each bell pepper half, packing it generously, and sprinkle with remaining feta and dill.
  7. Pour water into the baking dish, cover tightly with foil, and bake for 40–45 minutes.
  8. Remove from the oven, let cool slightly, and squeeze lemon juice over each pepper before serving.

Nutrition

Serving: 1stuffed pepperCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 20IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

Using fresh ingredients enhances the flavors. Ensure all pepper halves are of uniform size for even cooking.

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