Description
Transform humble ingredients into a symphony of flavor with these Greek Chicken Stuffed Peppers, filled with tender chicken, sweet bell peppers, and creamy feta.
Ingredients
Scale
- ⅔ cup uncooked white rice (or about 2 cups cooked)
- 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℉ (175℃).
- Cook rice according to package instructions.
- Slice each bell pepper in half from top to bottom. Discard stems, seeds, and ribs, then arrange them cut side up in your baking dish.
- Heat olive oil in a large skillet over medium heat. Add ground chicken, kosher salt, and freshly ground pepper. Cook until the chicken turns a lovely golden color and is no longer pink.
- Drain any excess liquid from the pan, then stir in the Italian seasoning, diced red onion, minced garlic, and zucchini. Cook for an additional two minutes.
- Mix the cooked rice, chicken veggie mixture, cherry tomatoes, chopped Kalamata olives, feta, and chopped dill in a large bowl. Stir until everything combines beautifully.
- Stuff generous amounts of filling into your halved bell peppers, then sprinkle extra feta and dill over the tops.
- Pour ½ cup water into the baking dish around the peppers, cover it tightly with foil, and bake for 40 to 45 minutes.
- Serve with wedges of lemon and an optional side of tzatziki sauce.
Notes
Make-ahead: Prepare the stuffing a day ahead and refrigerate. For a quicker option, use an air fryer at 375℉ for 15-20 minutes.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg