Description
Greek Chicken Stuffed Peppers are a fresh, Mediterranean-inspired dinner made with juicy ground chicken, rice, feta cheese, olives, and herbs, all baked inside tender bell peppers. This easy, wholesome recipe is perfect for busy weeknights or meal prep.
Ingredients
Scale
- 1 cup long grain white rice
- 4 bell peppers (any color), halved and seeded
- 1 tablespoon extra virgin olive oil
- 1 lb ground chicken breast
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning (or basil + oregano)
- ½ red onion, diced
- 3 cloves garlic, minced
- 1 small zucchini, diced
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, sliced
- ¾ cup feta cheese, crumbled (plus extra for topping)
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- ½ cup water
- Lemon wedges, for serving
- Optional: tzatziki sauce
Instructions
- Preheat oven to 350°F. Cook rice according to package instructions and set aside.
- Slice bell peppers in half lengthwise, remove seeds and ribs, and place cut side up in a 9×13 baking dish.
- Heat olive oil in a large skillet over medium heat. Add ground chicken, salt, and pepper. Cook until no longer pink, breaking it apart. Drain excess liquid.
- Stir in Italian seasoning, diced onion, garlic, and zucchini. Cook for 2 minutes until slightly softened.
- In a large bowl, combine cooked rice, chicken mixture, cherry tomatoes, olives, feta, and dill. Mix well.
- Spoon filling into each pepper half. Top with extra feta and dill.
- Pour ½ cup water into the bottom of the baking dish. Cover with foil.
- Bake for 40–45 minutes until peppers are tender.
- Remove from oven, squeeze fresh lemon juice over the top, and serve warm with tzatziki if desired.
Notes
- Swap white rice for brown rice or cauliflower rice for a healthier twist.
- Use any bell pepper color for variety and sweetness.
- Add extra garlic or lemon juice for a stronger Mediterranean flavor.
- Store leftovers in the fridge for up to 4 days.
- These freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean / Greek
Nutrition
- Serving Size: 1–2 pepper halves
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg