Greek Chicken Stuffed Peppers

These Greek Chicken Stuffed Peppers are exactly what I crave when I want something wholesome yet vibrant – they are bright with fresh Mediterranean flavors and look absolutely stunning on the table. Every bite has the comfort of tender rice and chicken with the salty tang of feta and olives. This is my go-to dinner when I need to serve something healthy and irresistible that impresses family and friends but is easy enough even for a weeknight.

This is a recipe I first brought to a late summer gathering and everyone asked for seconds – now it is a hallmark for our family celebrations and potlucks.

Ingredients

• White rice: gives the filling comforting bulk and absorbs the savory juices – short or medium grain works best so look for plump, uniform grains
• Bell peppers: offer natural sweetness and the perfect edible vessel – look for firm peppers in vibrant colors without blemishes
• Extra virgin olive oil: infuses the filling with a grassy aroma – choose a good cold-pressed bottle for real Mediterranean flavor
• Ground chicken breast: keeps the stuffing light and soft – I like to source ground chicken from a local butcher for the freshest taste
• Kosher salt and freshly ground black pepper: bring out the delicate flavors and balance the richness
• Italian seasoning: gives herby depth – dried oregano or your favorite Greek seasoning mix can be subbed in
• Red onion: sweetens and colors the filling – pick a small, heavy onion for the juiciest bite
• Garlic: boosts every ingredient with its robust flavor – use fresh cloves if possible
• Zucchini: melts into the filling for moisture and sneaky veggies – smaller zucchinis are usually more flavorful
• Cherry tomatoes: bring bursts of tangy sweetness – go for ripe, firm tomatoes
• Kalamata olives: add briny, distinct Greek flavor – look for dark purple, glossy olives from a good deli or olive bar
• Feta cheese: offers saltiness and creaminess – sheep’s milk feta has a tangier bite
• Fresh dill: brightens and perfume the whole dish with springy flavor – always use fresh dill here for maximum effect
• Water: helps gently steam and cook the peppers
• Lemon wedges for serving: make all the flavors pop – pick a lemon heavy for its size for optimal juiciness

Step-by-Step Instructions

Prep and Cook the Rice:

Cook the white rice according to the package instructions until fluffy and tender. Set aside to cool slightly so it does not steam up the filling.

Prepare the Peppers:

Slice the bell peppers horizontally from top to bottom for boat-shaped halves. Pick out any seeds and white ribs and arrange each half cut side up in a large baking dish to hold their shape.

Brown the Chicken:

Heat extra virgin olive oil over medium heat in a large skillet. Add ground chicken with salt and black pepper. Cook gently breaking up any clumps with a wooden spoon until no longer pink and the bits just start to color about six to eight minutes. Drain off any liquid for a more flavorful stuffing.

Build the Filling:

Stir in Italian seasoning, red onion, minced garlic, and zucchini to the chicken. Let them sweat gently two to three minutes stirring now and then until the onion softens and the zucchini releases just a bit of liquid.

Combine Ingredients:

Transfer cooked rice into the chicken mixture. Add quartered cherry tomatoes, chopped kalamata olives, crumbled feta, and chopped fresh dill. Mix thoroughly so all the vegetables and cheese are evenly distributed – you want a little of everything in each bite.

Stuff the Peppers:

Spoon the filling into each prepared pepper half packing it in so it is heaped but not overflowing. Sprinkle extra feta and dill on top for flavor and color.

Bake the Peppers:

Pour water in the bottom of the baking dish to keep things moist and gently steam the peppers. Tightly cover with foil then bake at three hundred fifty degrees Fahrenheit for forty to forty five minutes until the peppers are tender and the filling is bubbling.

Serve and Finish:

Remove foil and squeeze fresh lemon juice over all the peppers. Serve right away with extra feta on the side and a little tzatziki if you like.

Save

Feta is hands down my favorite part here. Its creamy saltiness oozes through the whole tray as it bakes. I still remember my kids sneaking extra feta crumbles before dinner was even served – now I always add extra just for them.

Storage Tips

Leftover stuffed peppers will keep well in an airtight container in the refrigerator for up to three days. Reheat them gently in the oven or microwave so the filling warms through without drying out. If you want to freeze them let the peppers cool completely then wrap each one in plastic wrap before stashing in a freezer bag. They keep their texture best if thawed fully in the fridge before reheating.

Ingredient Substitutions

No ground chicken on hand Try ground turkey or even cooked shredded rotisserie chicken. For a vegetarian version swap in canned chickpeas or lentils for the meat and add more veggies like spinach or eggplant. Any sturdy rice works here including brown rice or even farro for a heartier chew. Allergic to dairy Substitute a good plant-based feta and use extra flavorful olives for zing.

Serving Suggestions

Lay the peppers over a fluffy bed of couscous or orzo if you are serving a crowd. A crisp cucumber salad or Greek village salad rounds out the meal with more veggies and herbs. For parties offer extra lemon wedges and a big bowl of tzatziki or hummus for drizzling and dipping.

Cultural Context

Stuffed vegetables are a hallmark of Mediterranean cooking going all the way back to ancient Greece. Every family has their version and peppers with rice and fragrant herbs is a classic. This dish brings together the bright flavors and nourishing approach of the Greek table meant to be shared and enjoyed over conversation.

Recipe FAQs

→ Can I use a different protein instead of chicken?

Yes, ground turkey, beef, or even a vegetarian option like lentils can be substituted for chicken while maintaining the dish's flavor profile.

→ How can I make this dish ahead of time?

Assemble the stuffed peppers completely and store them in the refrigerator, covered, for up to one day. Bake just before serving for best texture and flavor.

→ Are there alternatives to white rice for the filling?

Brown rice, quinoa, or cauliflower rice are great substitutes if you're looking for whole grain or low-carb options.

→ What sides pair well with these peppers?

Serve with crusty bread, a fresh cucumber salad, or classic tzatziki sauce to round out the meal.

→ How do I keep the peppers from getting soggy?

Bake covered until nearly tender, then uncover in the final minutes so excess moisture evaporates and the tops slightly brown.