Greek Chicken Stuffed Peppers (Print)
Juicy chicken, rice, and feta fill tender peppers with bold Mediterranean flavor; perfect for family meals or gatherings.
# What You'll Need:
→ Grain
01 -
2/3 cup uncooked white rice or approximately 2 cups cooked white rice
→ Vegetables
02 -
3 bell peppers, halved horizontally and seeded
03 -
1 small red onion, diced
04 -
1 zucchini, diced
05 -
1/2 cup cherry tomatoes, quartered
→ Protein
06 -
1 pound ground chicken breast
→ Dairy
07 -
1/2 cup feta cheese, divided, plus extra for sprinkling
→ Pantry
08 -
1 tablespoon extra virgin olive oil
09 -
1/2 teaspoon kosher salt
10 -
1/2 teaspoon freshly ground black pepper
11 -
1 teaspoon Italian seasoning
12 -
1/2 cup kalamata olives, chopped
13 -
2 tablespoons fresh dill, chopped
14 -
1/2 cup water
→ Garnish
15 -
Lemon wedges, for serving
# How to Make It:
01 -
Preheat oven to 350℉. Cook rice according to package instructions.
02 -
Slice each bell pepper horizontally from top to bottom. Discard stems, remove ribs and seeds, and lay cut side up in a 9X13-inch baking dish.
03 -
Heat olive oil in a large skillet over medium heat. Add ground chicken, salt, and pepper. Cook until no longer pink, breaking up as it cooks. Drain excess liquid.
04 -
Stir in Italian seasoning, red onion, garlic, and zucchini. Cook for an additional 2 minutes, stirring occasionally.
05 -
In a large bowl, combine cooked rice, chicken mixture, cherry tomatoes, kalamata olives, feta, and dill. Stir until well combined.
06 -
Stuff the mixture into peppers and sprinkle tops with more feta and dill. Pour 1/2 cup water into the baking dish to help steam the peppers. Cover with foil and bake for 40 to 45 minutes.
07 -
Squeeze lemon juice over the top before serving. Optionally, serve with homemade or store-bought tzatziki sauce.
# Additional Notes:
01 -
Bake the peppers covered to trap steam and ensure tender results.